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CHEESECAKE WITH NO CHEESE :) GLUTEN-FREE AND DAIRY-FREE CHEESECAKE



CHEESECAKE


Ingredients:


- 2 vegan almond or cashew cheeses 150g each (e.g. Nush) - 300g

- 2 canned coconut milk - min. 50% coconut extract (cool the milk in the fridge for a minimum of 24 hours, pour the coconut water, leave the coconut cream),

- 3 eggs

- 1/2 cup of honey

- a few drops of vanilla extract

- 50 g of coconut oil

- 1/2 lemon

- 1/2 cup potato flour or tapioca



Method:


Beat eggs with honey and add vanilla extract.

Dissolve coconut oil and leave it to cool.

Zest a lemon and squeeze the juice from it.

Mix all ingredients together into a homogeneous mass - you can do it using a low-speed mixer.

Pour the mass onto a baking paper-lined form.

Put in the oven preheated 180 degrees. Bake until browning.




JELLY


Ingredients:


250-300g fresh or frozen raspberries

2 teaspoons of gelatin


Method:


Heat the raspberries with a small amount of water (about half a glass), then mix and remove seeds.


For seedless raspberry puree place raspberries in a fine-mesh sieve. Using the back of a spoon or a rubber spatula, mash the raspberries against the side and bottom of the sieve. Continue to press the fruit to remove as much of the juice as possible. Discard the seeds.

Heat again and add gelatin. Mix well and then cool.


Pour the jelly over a cold cheesecake and put it in the fridge for an hour.


Bon Appetit ;)




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