Today I want to enter your heart with a fresh and summer dessert, without milk, without eggs and without butter: I hope to make happy not only Vegans, but also those who choose to follow a balanced, light and naturally rich in taste diet. I can't wait to offer you the Vegan Fruit Cheesecake!
Video of the Recipe
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Identity Card of the Recipe
- 117 KCal Calories per serving
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Ingrediants
For the base
- 1 pinch of salt
- 25 g of brown sugar
- 10 ml of corn oil
- 25 ml of soy milk
- 25 g of almond flour
- 25 g of yellow cornmeal
- 50 g of wholemeal flour
For decoration
- 100 g of strawberries
- 100 g of kiwi
- 100 g of banana
For the cream
- 100 g of pineapple
- 5 g of agar agar
- 100 g of kiwi
- 100 g of strawberries
- 100 ml of soy milk
- 200 g of soy yogurt
- Veg food: 250 g of fresh ricotta
- 50 ml of maple syrup
Materials Needed
- Ring or hinged pan with a diameter of 20 cm
- Whip
- Casserole
- Scale weighs food
- Chopping board
- Baking tray
- Baking paper
- Immersion mixer
Preparation
- Prepare the cheesecake base: in a bowl, combine the whole wheat flour, corn flour, brown sugar, a pinch of salt and almond flour (or ground almonds) with the liquids (seed oil and vegetable milk ). Mix the ingredients until you get a sandy consistency, reminiscent of that of the crumble.
The alternative version
It is possible to prepare a different version by crumbling and mincing vegan biscuits (eg biscuits with vegan oat flakes) and mixing everything with melted margarine, coconut butter or simple vegetable oil and milk. The cream will then be distributed on the base and left set in the fridge for 15 minutes.- Preheat the oven to 180 ° C.
- Place a steel ring with a diameter of 20 cm in an oven pan, brush the inside with a little oil, then line the base with the prepared crumble. Bake in the oven at 180 ° C for 15-20 minutes.Remove from the oven, allow to cool and remove from the sides of the mold.
- In the meantime, devote yourself to the preparation of fruit. Wash the fruit (strawberries, kiwi and pineapple) and cut it into pieces. Click HERE to find out how to clean and cut pineapple.
- Mix the soy yogurt with the vegetable ricotta, and sweeten with the agave syrup.
- Dissolve the agar in the cold vegetable milk, then bring it to the heat while continuing to stir until it reaches 80 ° C.
- Add the liquid to the cream, taking care to mix thoroughly to distribute the gelling agent evenly. To easily mix the gelling agent with the cream, it is recommended to blend with the immersion mixer.
- Add the chopped fruit to the cream. Put the biscuit base back into the mold, lightly greased with oil. Pour the cream over the biscuit base, then level with a spatula. Place in the fridge to solidify for at least a couple of hours.
- Gently remove the cheesecake from the mold. Decorate as desired with banana, kiwi and strawberries.
Alice's comment - PersonalCooker
Why give up cheesecakes if you are lactose intolerant or follow a vegan diet? This dessert will be the answer to your wishes! And then you can customize it using other types of fruit (eg mango, papaya, coconut), and enriching the cream with vegetable mascarpone, soy cream or vegetable spreadable cheese.
Also try the Raw Vegan Cheesecake!Nutritional values and Health Comment on the recipe
Vegan Fruit Cheesecake is a low-energy dessert, with a prevalence of calories attributable to carbohydrates (simple and complex). Total lipids are scarce and even more proteins (of medium-high biological value). Cholesterol is rather moderate, triglycerides tend to be composed of unsaturated fatty acids and fibers are abundant.
Vegan Fruit Cheesecake is a food that is not very suitable for clinical nutrition and does not lend itself to the diet of those suffering from: overweight, type 2 diabetes mellitus, hypertriglyceridemia, lactose intolerance and celiac disease. It is however a vegetarian type food.
The average portion is around 80g (95kcal).
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