Baked cheesecake with poppy seeds

Baked cheesecake with poppy seeds

This baked vegan cheesecake with a delicious poppy seed layer is a wonderful light/airy cake and perfect for warm summer days. Also great for a birthday party. The cake is vegan, gluten-free, oil-free, refined sugar-free and easy to make.

Prep Time30 mins

Cook Time1 hr

Total Time1 hr 30 mins

Course: Dessert

Servings: 9 slices

Ingredients

Crust:

·         2 cups oats (GF if necessary) (180 g)

·         1 1/2 cups shredded unsweetened coconut (130 g)

·         1 large ripe banana (120 g)

·         1/4 cup + 1/2 tbsp maple syrup or agave syrup (90 g)

Poppy seed layer (optional)

·         1 cup poppy seeds (100 g)

·         2/3 cup coconut milk (160 ml)

·         2-3 tbsp coconut sugar (or regular sugar) (20-30 g)

·         1/2 tbsp cornstarch

Cheesecake layer:

·         Two 12.3 oz packages of silken tofu firm (700 g)

·         2/3 cup cashews soaked (100 g) *read the blog post for an alternative

·         1/3 cup coconut cream (80 g)

·         1/3 cup maple syrup or agave syrup (105 g)

·         2-3 tbsp lime juice or lemon juice

·         1/3 cup cornstarch (40 g)

·         1 tsp vanilla

Instructions

1.            Soak cashews in hot water for at least 1 hour (if you are in a hurry, you could also boil them for 15 minutes).

2.    To make the crust, put the shredded unsweetened coconut into an electric spice/coffee grinder (or food processor) and blend. Repeat this step with the oats. Transfer all crust ingredients into a food processor and mix until the dough is crumbly and sticks together. It should have the texture of shortcut pastry. Press the crust evenly into the bottom of a lined 8-inch (20 cm) springform and about 2 1/2 in (6 1/2 cm) up the sides and put the springform in your freezer.

3.    To make the poppy seed layer, put the poppy seeds into an electric spice/coffee grinder and mix.Now add all ingredients to a saucepan and bring the mixture to a boil. Once it thickened up, you can turn off the heat and set the saucepan aside. Let cool for a few minutes and then pour the mixture into the springform onto the crust. Put it back into the freezer.

4.    For the cheesecake layer: Blend all cream ingredients in a high-speed blender (or food processor) until smooth and creamy. Pour the cheesecake cream onto the poppy seed layer.

5.    Bake in the oven for about 60-70 minutes at 350 degrees F (175 degrees C).

6.    Turn off the oven and let the cake cool at room temperature until it isn't hot anymore. Don't touch it, the middle of the cake will still appear wobbly, but that's normal. Once the cake has cooled slightly, put it in the freezer for about one hour (or in the fridge for a couple of hours) to set. It will firm up and can be sliced. Store leftovers in the fridge. Enjoy!

                               

Source  https://elavegan.com

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