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  • Uploaded 4 years ago in the category Food

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    For the base
    110g d


    Get a copy of our recipe e-book here thevgncnr.co/2kQWuXa


    For the base
    110g digestive biscuits, finely crushed
    45g dairy-free butter, melted

    For the filling
    440g dairy-free cream cheese (we used VioLife)
    125g granulated sugar
    25g lemon juice
    8g lemon zest, finely grated
    190g soy milk
    5g agar agar powder

    For the topping
    250g fruit of your choice, finely diced
    25g granulated sugar

    - Grease an 18cm loose-bottomed, deep cake tin and line the base with baking parchment.

    Mix the digestives and the butter until evenly combined.
    - Use a straight-sided glass to press the crumbs evenly across the base of the tin, and place in the fridge to cool for 20 minutes.
    - For the filling, combine the cheese, the sugar, the lemon juice and the zest as evenly as possible.

    Heat up the filling mixture in a microwave at medium power (300W) or in a bain marie until reasonably hot (60°C/140°F)
    - In a saucepan, simmer the milk with the agar for 2 minutes, stirring constantly.
    - Combine the agar milk with the hot filling mixture, and pour over the biscuit base.

    Chill for 4 hours, or even better, overnight.

    - For the topping, combine the fruit with the sugar, leave it to macerate for 20 minutes and use it to decorate the cake before serving.

    Sugar: You can use any granulated sugar you want for this recipe, but dark varieties will obviously yield a brown cheesecake.

    Liquid sweeteners are also an option, but the cheesecake will end up softer.
    Butter: The plant-based butter can be substituted with 50/50 mixture of coconut oil and almond butter.
    Zest: You can use the zest of any citrus fruit you like for this recipe.

    Some favourites are orange, Buddha’s hand, and obviously… lemon!
    Agar agar: There is currently no substitute for the agar agar, as any other product will give you a completely different result.
    Cheese: We have attempted this recipe with a variety of different plant-based cheeses, and they all gave us pretty impressive results.

    However, the one shown in the video (Violife cream cheese) is the absolute best we’ve found so far for sweet recipes.

    Another option would be to follow our recipe for basic cream cheese, and use that cheese to make the cake, which also works beautifully.

    Handmade dish provided by the super-talented artist Kari Ytterdal.

    Make sure to check her shop here thevgncnr.co/2lvqbyY

    Cooking Equipment US:
    Chopping boards: www.therusticdish.com/
    Wok Pan: amzn.to/2p5jdFB
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    Cooking Equipment UK:
    Chopping boards: www.therusticdish.com/
    Wok Pan: amzn.to/1jxu9nW
    Frying Pan: amzn.to/1POXlA5
    Santoku Knife: amzn.to/2nM2eYp
    Chef's Knife: amzn.to/2otIvdk
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    Microplane Zester: amzn.to/2oz2s5W
    NutriBullet: amzn.to/2og6GdR
    Vitamix: amzn.to/2piUcXa
    Silicone Spatula Small: amzn.to/1m3o6Je
    Silicone Spatula Large: amzn.to/2oejmlS
    Silicone Deep Spoon Small: amzn.to/2oeb0Le
    Silicone Deep Spoon Large: amzn.to/2pCZw4a
    Kitchen Scale 1: amzn.to/1Ry1A9e
    Kitchen Scale 2: amzn.to/2oe8V1M
    Precision Scale: amzn.to/2piTvwY

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    Music by Johannes Bornlöf

  • # no# bake# cheesecake
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