Plant-based Cheesecake with Black Currant Coulis
by Cathy Connally
Plant-based Cheesecake with Black Currant Coulis
Rated 5 stars by 1 users
Category
Dessert
Servings
12
Prep Time
1 hour
Cook Time
2 hours
Calories
309
As a currant lover, I look
forward to black currant season. They are large and look closer to a blueberry
but the beautiful red sauce that this luscious berry produces when cooked, is
out of this world. It has a hint of a tart piney flavour. This one will wow you
with the jewellery like appearance and does not disappoint on the flavour.
Author:Flavour: The cheesecake has a creamy texture that is hard to believe it is not dairy. The glistening sauce and added fresh berries has a tart and slight piney flavour. The date and almond infused crust brings some sweetness and yet keeps the crust firm.
Benefits: With half the calories, 90% less in saturated fats than the traditional version, it also adds needed calcium and protein. Anti-oxidants and minerals in the fruits add a bonus to this great tasting cake.
Cathy Connally
Ingredients
- ¼ cup (56 g) unsweetened almond butter, sunflower seed butter or tahini
- ¾ cup (155 g) dates, diced
- 2-4 (30-60 ml) tablespoons water
- 1 cup (115 g) super fine almond flour)
- ½ cup (118 ml) cold water
- 2 tsp arrowroot starch
- 1¾ cups (180 g) slivered almonds
- 1 cup (150 g) cashews
- 16 oz (454 g) medium or firm tofu, diced
- 10.5 oz (300 g) soft tofu (non-GMO)
- 3 tsp vanilla extract
- 1 tsp pure monkfruit or ½ cup (104 g) sugar
- ½ cup (75 g) black currants (optional)
- 16 oz (450 g) black currants
- ¼ cup (59 ml) water
- ½ tsp monkfruit or (½ cup sugar)
-
7 oz (200 g) black currants
Crust
Filling
Sauce
Top
Directions
Crust
- Preheat oven to 350°F (177°C)
- Mix the dates and water in a medium sized bowl and microwave for 30 seconds. Stir until soft and fully incorporated. If the dates are somewhat dry, then add 2 more tablespoons of water and microwave for 30 more seconds. Add the nut or seed butter and almond flour and mix well until fully incorporated. Put parchment paper the bottom of the springform pan and use a piece large enough to lap over the outside edges when you press the spring in place. This allows easy release later.
- Moisten your fingers and press the crust mixture into the bottom of the pan and make it as even as possible. Bake for 12-15 minutes until brown and firm but not burned. Set aside.
Filling
- In a measuring cup, mix the arrowroot starch in the water and pour into food processor. Add slivered almonds and cashews and process for 1 minute or until it has the consistency of loose cream cheese. Add the rest of the ingredients to the food processor and puree for 2-3 minutes until completely smooth. Use a spatula to add the mixture into the springform pan with the previously baked crust. Shake gently to smooth the surface.
Bake for 30 minutes. It should be firm on the edges but still slightly jiggly in the centre. If there is still too much movement in the centre, place loosely on top of the pan and bake for 5 more minutes. Do not over bake or it will dry out. Let cool on counter on hot pad for 1-2 hours. Refrigerate for at least 2 hours until completely cool. Use plastic wrap or shower cap to cover cake in refrigerator to prevent drying out. Use a wet dull knife and loosen the edge of the cake before loosening the springform pan.
Sauce
Place all ingredients except for black currants for top into a saucepan and cook low to medium heat for 10-15 minutes. Crush the berries with a fork or a potato masher. The sauce should turn bright red. It should bubble but should not boil. When it is nice and thick, take off the stove.
Top
When the cake is cool, pour sauce over the cake and decorate with more berries as desired.
Recipe Note
Equipment: Food processor, (23 cm) springform pan, parchment paper, silicone spatula, shower cap or plastic wrap, dull knife, saucepan
Nutrition
Calories 309, Fat 20.3 grams, Saturated Fat 2.6 grams, Cholesterol 0 milligrams, Carbs 25.3 grams, Fiber 4.1 grams, Protein 11.8 grams, Sugar 8.7 grams, Sodium 18 milligrams