Hi there and welcome to the next edition of 2018: every weekend a brand new vegan, glutenfree pie! Yes, glutenfree as well. I found out I have an intolerance for gluten. Good I love almondflour!
This weekend I decided to make cheesecake. Why? Because I just feel like it. And, a little bit because my boyfriend suggested it. I thought I would give it a go!
I chose the recipe from Roos. Because... a few weeks ago we tasted her delicious cheesecake at her own store called RAUW!
This vegan (no dairy), glutenfree, guilty free blueberry cheesecake is soooo yummy! I can't stay away of it haha. Both of us this time. That is a good sign, because my boyfriend did not like the applepie I made last weekend... In the end, 2 days later, the cake is almost finished. Luckily I start a new contract at the gym haha.
There is one difference in the recipe. I used the same instructions for the filling, but for the bottom of the cake I used almondflour. I was not sure if you could eat this raw, so I chose to bake it. I used 200gr almondflour (€4,99 at AH) and 5 big medjoul dates. Put it in a mixer and couple of minutes later you have a nice sticky crumbly doughish mixture. Press it firmly in the cake form.
The filling is made of cashews and coconut oil, so yes ladies, it is a bit fat, but, I adjusted the recipe: I used 80ml instead of 120ml coconutoil and 225grams of cashews instead of 300. Perfectly fine.
One of the nice things about cooking is you can experiment! I like to be creative in the kitchen. Yes, sometimes it becomes a great disaster, but most of the times I have to say it went out very well.
Oh don’t forget to bake the bottom of the cake in the oven! 10 minutes and be VERY careful it does not burn. Mine is a little bit, so we had to scrape the sides off… 175 degrees max.
Oh, and I did something different as well: after the bottom of the cake was done, I let it cool off and then I put some jam on it (sugarfree: DIRK & DEEN has St Dalfour jam, NO ADDED SUGAR JAM). Then the filling, then again some jam and lots of blue- and blackberries.
The taste of the bottom is a little bit toffee-ish, nice and sticky. The combination with the filling is just fine. I used not too much filling. Lots of jam ofcourse. Fruit on top. ENJOY!