THE HEALTHY WAY TO BAKE AND COOK!

Vegan Rhubarb Cheesecake

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Vegan Rhubarb Cheesecake

This fantastic fresh recipe comes from Melissa at Cilantro & Citronella. I love that it's not only beautiful (perfect to impress your guests) but also way less heavy than the ''regular'' versions of the Cheesecake.

A Must for this summer!

Ingredients

For the base
    • 1 cup graham cracker crumbs or crushed digestive biscuits
    • 10 dates
For the filling
    • 1 3/4 cups raw cashews, soaked overnight or in hot water for a couple of hours
    • 1/2 cup coconut cream
    • 2 tablespoons maple syrup
    • the juice of two lemons
    • 1/4 teaspoon vanilla extract
For the topping
  • 5-6 rhubarb stalks
  • 1 cup water
  • 1/2 cup sugar

 

Directions

  1. Line the bottom of an 20 cm / 8 inch tart pan with a removable bottom or a springform pan with parchment paper. Grease the sides.
  2. If your dates are not very sticky, soak them in hot water for 5 to 10 minutes. Place the dates and graham crumbs in a food processor and blitz until sticky. Press this mixture into the bottom of your pan.
  3. Place all the filling ingredients into a food processor or blender and process to a smooth cream, scraping down the sides as necessary. Pour into your pan, smooth the top and place in the freezer.
  4. Peel thin slices off the rhubarb with a vegetable peeler or mandoline. I used mostly the outer skins because they were the pinkest and kept the leftover stalks to make crumble. But if you've got pink running through your stalks you can use it all. Put the water and sugar in a small pot and bring to a gentle simmer over medium-low heat, stir. Working in batches of 4 to 5 slices, simmer the rhubarb for a couple of minutes until softened but not so much that it begins to fall apart. Remove to a plate to cool completely and reserve the poaching liquid.
  5. Once your cake is frozen, remove the outer ring and trace an outline of it onto a piece of parchment paper. Put the cake back in the freezer while your work. Flip the paper over and begin vertically lining up your rhubarb strips to slightly larger than the width of your pan outline. Flip up every other strip to the middle and lay another strip horizontally. Continue like this to form your lattice pattern.
  6. Slide your rhubarb lattice, with the paper, onto a plate. If you kept the bottom part of the pan on your cake you can just pick up the cake and place it upside down directly onto your rhubarb lattice, remove the pan bottom (or not) and flip it right side up onto a second plate. Remove the paper from the rhubarb lattice and trim the edges with a pair of scissors.
  7. You can serve it right away or freeze it for later. I found that it was easier to slice cleanly when the rhubarb was frozen, and some of the green parts of the rhubarb turned pink after a few hours (don't ask me why). Just run a knife under hot water to slice and then let the slices warm up for 10 to 15 minutes before eating. Brush the remaining rhubarb poaching liquid over the slices for a nice sheen.

 

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  • Isabelle Menard
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