Vegan Cheesecakes with Almond Meal / Marzipan

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Finding a title for this post was bit of a struggle. Its description tends to get bit lengthy. Yes, it is no-bake. It is vegan ‘cheese’cake. But unlike its equally interesting peers here and here, it does not use cashews or  coconut butter. Instead, taking inspiration from those German-Dutch almond meal/ marzipan desserts (and giving it a vegan twist), it presents one more way to indulge in healthy desserts.

I have so far made it twice, with different fruit compote toppings. Once with mango and the latest with mixed berries. Both use same amounts of ingredients. With berries, I tried to divide the stuff into two servings, with a vain hope that we would enjoy it twice… Failed attempt. We finished off everything, just like the previous one 🙂

VEGAN CHEESECAKE WITH ALMOND MEAL / MARZIPAN

Serves two (with severe condition of sweet tooth)

Ingredients:

a) For base:

1 cup walnuts
5-7 mejdool dates

b) For filling:

1 cup almonds
3-4 tbspoons of lemon juice (adjust per your preference)
3 tbspoons of maple syrup
1/2 cup almond milk (can be replaced with coconut milk)
1/3 cup almond oil (can be replaced with coconut oil)
1/3 teaspoon of food essence of your choice (I have so far used kewra water i.e. Pandanus essence, cardamom, and saffron)

c) For topping:

1 cup of fruit chunks of your choice (I sued mango for the first batch and the mixed berries for the second)
3 teaspoons of sugar
3-4 cloves
1/2 cup water
1 stick of cinnamon
A squeeze of lemon juice and lemon zest (optional)

Method:

a) For base:

  1. Blend dates and almonds together in a mixer/ food processor, till you get grainy dough that can be kneaded together.
  2. Take this dough out and press it into the mold.Note: Since I use food grade silicone molds, I just coated it with little bit of almond butter. You may have to line metal molds with wax paper for easy removal. 

b) For filling:

  1. Take almonds in a glass/ ceramic bowl and cover those with hot boiling water. Keep soaked for an hour. Then peel the loosened skins.
  2. Blend the above soaked and peeled almonds with maple syrup, lemon juice, almond milk, almond oil, food essence in blender till it forms a very smooth and creamy paste (about the consistency of hummus, but without the grainy texture). Add some more almond oil or milk if required (but no water).
  3. Adjust the sweet-tartness and essence to your liking.
  4. Pour this creamy filling onto the pressed walnut-date crust base in the mold.
  5. Stand for 5-10 minutes and then slather with the following topping

c) For topping:

  1. Take the fruit chunks of your choice into a skillet.
  2. Add sugar, cloves, cinnamon, water to it.
  3. Heat on a medium to high heat, with intermittent mixing. As the water content reduces, add lemon juice and pulp.
  4. Remove cinnamon stick and cloves.
  5. Either mash or blend to form a uniform jelly.
  6. Apply this compote topping on the cheesecake.

Keep the cheesecake to set in the freezer for about 3-5 hours. Thaw in the refrigerator section for 15-20 minutes before serving.

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