With christmas literally next week there’s a lot of experimenting happening in my kitchen. I thought it was the perfect time to try out a vegan cheesecake recipe I’ve had my eye on for a while. My boyfriend wasn’t thrilled with the concept however and so we had to have a cheesecake bake-off!
He went with…
A traditional white chocolate and raspberry recipe adapted from BBC good food website (goo.gl/8Tylxc)
- 300g cream cheese
- 250g mascarpone cheese
- 300ml double cream
- 1.5 x 300g white chocolate bar. I recommend less unless you want super sweet
- 500g digestive biscuits
- 2 tablespoons of butter
- Handful of raspberries
I have to admit, this cheesecake tasted amazing. Super sweet and very addictive! Next time I definitely recommend reducing the amount of chocolate because it did make the flavour almost unbearably sweet (add more raspberries instead!). Then again that meant we we’re limited small portionsbut thats probably a good thing given the sugar hit this dessert packs.
Vegan Raspberry Cheesecake from Choosing Chia (goo.gl/OHYsxI)
- ½ cup pecans
- ¾ cup oats
- 1 cup medjool dates
- pinch of salt
- 1 cup cashews, soaked
- 1 large can full-fat coconut cream
- ¼ cup maple syrup
- juice of 1 lemon
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1 cup raspberries
- 1 tbsp maple syrup
The base was really tasty, very similar to Vegan Bakewell Bites, however the filling was a massive failure for me. I’m not sure where I went wrong, clearly this recipe worked for Choosing Chia.
However, while I was making the filling it seemed like too much coconut cream combined with maple syrup and watery lemon juice just would not thicken up at all. Even after four hours in the freezer my cheesecake unfortunately looked a little sad.
It’s a good lesson to remember, if the recipe doesn’t seem to be working there’s no sense in following it blindly.
So, he definately won this round. It’s not all sadness though, I mixed the leftover vegan base with chocolate chips and Nutella and had a movie night!