‘Jellytip’ cheesecake from Chelsea Winter’s new plant-based cookbook, Supergood.
Prep: 1 hour, plus 6+ hours soaking time and seven+ hours to freeze
RASPBERRY JELLY TOPPING
500g bag frozen raspberries
½ cup caster sugar
2 tsp lemon juice
2 tsp raspberry essence
4 tbsp chia seeds
150g plant-based biscuits (I used Good biscuits)
¹⁄³ cup desiccated coconut
2 tbsp cocoa powder
3 tbsp coconut oil
3 tbsp maple syrup
1 tsp vanilla extract
¼ tsp salt
TO MAKE IT GLUTEN-FREE
Use a GF biscuit (I used Rice Cookies).
CREAMY VANILLA FILLING
3 cups uncooked cashews
1 cup full-fat coconut cream
1¼ cups icing sugar
¹⁄³ cup lemon juice
½ cup coconut oil, melted
2 tbsp vanilla bean paste (or use extract)
1 tsp salt
Zest of two lemons
100g chopped dairy-free chocolate, plus further for sprinkling
100ml coconut cream
1–2 punnets recent raspberries (non-obligatory)
Place the cashews for the filling in a big heatproof bowl and canopy with just-boiled water. Go away for six hours to soak (in a single day is even higher). Drain and rinse.
To make the raspberry jelly topping, put the berries, sugar, lemon juice and essence in a saucepan with a very good pinch of salt and simmer over a medium-low warmth for about 10 minutes, till diminished a bit of. Take away from the warmth and stir by the chia seeds. Put aside to chill utterly.
Line the bottom and sides of a 21–23cm springform tin with baking paper.
Place the bottom substances in a meals processor and whizz on excessive till you’ve got a pleasant wonderful crumb (tilting the processor generally helps it mix higher). Tip it out into the tin and flatten into an excellent layer.
To make the creamy vanilla filling, place the drained cashews in a blender (or you should utilize a meals processor, however a blender is finest) together with the remaining substances, besides the lemon zest. Mix on excessive pace till the combination is silky easy. (In a meals processor, relying on how highly effective it’s, this will take fairly some time – greater than 5 minutes even.) Scrape the perimeters a few occasions to keep away from any lumps, and fold by the lemon zest. Scrape it out into the tin on high of the bottom, and easy out.
Freeze for 1–2 hours till it’s firmed up a bit, then unfold the raspberry topping excessive. Cowl once more and return to the freezer for 4–5 hours, or in a single day, to complete setting.
To make the choc topping, microwave the chocolate and coconut cream in a Pyrex or ceramic bowl for 1 minute. Stir till easy. Go away to chill barely, then pour over the frozen cheesecake and easy out in an excellent layer. Cowl and both freeze or refrigerate till able to serve.
Defrost the cheesecake totally earlier than serving (within the fridge is finest). Prime with recent raspberries, if utilizing. I wish to sprinkle over some further chopped chocolate as properly, for added crunch. Retains for a few days within the fridge as soon as defrosted, or you’ll be able to freeze the cheesecake (unadorned) for as much as a month – simply be sure that it’s tightly sealed so it doesn’t style just like the freezer.
When you don’t have chia seeds, you’ll be able to stir a slurry comprised of 3 tbsp cornflour combined with 3 tbsp water by the cooked raspberry combination to make it jammy and thick.
Extracted from Supergood by Chelsea Winter, revealed by Random Home NZ, RRP $50.