Vegan Cheesecake / Veganski Cheesecake

Happy Valentine’s day! If you are still on the lookout for something sweet to quickly whip up for your loved one (or to just treat yourself), look no further!

This vegan desert is very easy to make and is mostly raw. The majority of it comes together in a food processor and the only waiting time is for the whole thing to freeze. I decided to make it in jars so it could be more portable and single-serving, but you’re more than welcome to throw it together in a regular cake pan. I decided to top it with a quick raspberry jam (that’s the not raw part of the cake), but feel free to pick any other fruit of your choice, or skip the jam altogether.

IMGP7692

IMGP7671

IMGP7677

INGREDIENTS:

(Yields 7 servings / 0.98 EUR per serving / 6.83 EUR for all)

For the crust:

1 cup unsalted cashews (1.33 EUR)

½ cup pitted dates (0.33 EUR)

2 tbsp raw cacao powder (0.27 EUR)

1-2 tsp water (–)

For the cream “cheese” filling:

1 and ½ cups soaked unsalted cashews (2.00 EUR)

1 cup pitted dates (0.67 EUR)

1 tsp pure vanilla extract (0.03 EUR)

2 tbsp lemon juice (0.27 EUR)

1 cup plant-based milk (0.27 EUR)

For raspberry jam:

2 cups frozen raspberries (1.33 EUR)

½ cup pitted dates (0.33 EUR)

IMGP7674

IMGP7680

IMGP7691

METHOD:

Make the crust by combining all of the ingredients in a food processor and pulsing until a chunky dough forms. Press the dough into the bottom of glass jars (or into a cake pan, if using) and set aside.

To make the cream “cheese” filling, drain the soaked cashews and place in a food processor with the rest of the ingredients. Pulse on high speed until creamy and no chunks remain (this may take several minutes). Pour the filling over the crust and place cheesecakes in a freezer to firm up.

While the cheesecakes are resting in the freezer, prepare the raspberry jam. Heat the raspberries up on stovetop and simmer for about 10 minutes to thicken. Pulse the dates in a food processor into a smooth paste, then stir into raspberries. Allow the jam to cool down completely before pouring over frozen cheesecakes.

Remove the cheesecakes from freezer about 10 minutes before eating to slightly loosen up, but otherwise store in freezer.

IMGP7689

IMGP7695

IMGP7693


Sretno vam Valentinovo! Ako ste još uvijek u potrazi za nekom slasticom kojom ćete počastiti svojeg voljenog ili voljenu (ili, na kraju krajeva, same sebe), ne tražite dalje!

Ovaj veganski desert je jako jednostavan za pripremiti i uglavnom je sirov. Većinu posla za vas će odraditi multipraktik, a jedino što zahtijeva nešto vremena je čekanje dok se sve smrzne. Ja sam se odlučila napraviti mini čizkejke u posudicama veličine jedne porcije, ali naravno, vi slobodno sve istovarite u normalni kalup za torte. Za preljev sam se odlučila za brzi pekmez od malina (to je onaj dio kolača koji nije sirov), ali naravno vi slobodno uzmite neko drugo voće, ili pekmez skroz izbacite.

SASTOJCI:

(Za 7 porcija / 7,31 kn po porciji / 51,20 kn za sve)

Za koru:

1 šalica sirovih indijskih oraščića (10,00 kn)

½ šalice odkoštenih datulja (2,50 kn)

2 žlice sirovog kakao praha (2,00 kn)

1-2 žličice vode (–)

Za kremu od ”sira”

1 i ½ šalica preko noći namočenih sirovih indijskih oraščića (15,00 kn)

1 šalica odkoštenih datulja (5,00 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

2 žlice limunovog soka (2,00 kn)

1 šalica veganskog mlijeka po izboru (2,00 kn)

Za pekmez od malina:

2 šalice smrznutih malina (10,00 kn)

½ šalice odkoštenih datulja (2,50 kn)

PRIPREMA:

Ubacite sve sastojke za koru u multipraktik i pulsirajte dok ne dobijete grudasto tijesto. Tijesto utisnite u dno staklenki (ili u protvan za tortu, ako ga koristite) i stavite na stranu.

Za kremu od ”sira”, ocijedite namočene oraščiće i stavite u multipraktik sa svim ostalim sastojcima. Pulsirajte na visokoj brzini dok ne dobijete glatku kremu (to može potrajati nekoliko minuta). Kremu prelijte preko kore i stavite sve u zamrzivač da se stisne.

Dok čizkejk odmara u zamrzivaču pripremite pekmez. Maline zagrijte na štednjaku i krčkajte desetak minuta da se zgusnu. Datulje smeljite u multipraktiku u glatku pastu pa onda umiješajte u maline. Pustite da se pekmez do kraja ohladi prije nego ga rasporedite po smrznutom čizkejku.

Čizkejk čuvajte u zamrzivaču, ali ga izvadite van desetak minuta prije posluživanja da se malo otpusti.

Advertisements
Vegan Cheesecake / Veganski Cheesecake

Blueberry Cheesecake with Walnut Crust (wheat and refined sugar free) / Torta od sira sa borovnicama i tijestom od oraha (bez pšenice i rafiniranog šećera)

I love cheesecake in every possible shape and form and I love blueberries. Try and guess how I feel about this cake. 😀

IMGP6798

INGREDIENTS:

(Yields 1 medium sized cake / 7.14 EUR)

For the crust:

1 cup ground walnuts (1.33 EUR)

½ cup ground oats (0.10 EUR)

3 tbsp honey (0.40 EUR)

3 tbsp butter, melted (0.40 EUR)

For the cream cheese filling:

2 eggs, at room temperature (0.40 EUR)

500 grams cream cheese, softened at room temperature (2.00 EUR)

2 tbsp lemon juice (0.27 EUR)

4 tbsp honey (0.53 EUR)

1 tsp pure vanilla extract (0.03 EUR)

Pinch of salt (0.01 EUR)

For the topping:

1 cup fresh blueberries (1.33 EUR)

2 tbsp honey (0.27 EUR)

Additional:

Butter for greasing the pan (0.07 EUR)

IMGP6799

METHOD:

Preheat oven to 200°C. Grease a springform round cake pan with butter and line with parchment paper. Set aside. Combine all crust ingredients and press the dough evenly into the bottom of prepared cake pan. I find the easiest way to do the combining is in the food processor, after I grind down walnuts and oats. Bake for 5 minutes, remove from the oven and immediately reduce temperature to 170°C.

Meanwhile, while the crust is baking, using a hand mixer beat all of the cheese filling ingredients for about 2-3 minutes, until creamy and even. Just be sure that both your cheese and your eggs are at room temperature when you start mixing. Pour the batter over hot crust and gently shake to even out. Sprinkle fresh blueberries on top, drizzle with honey and return to the oven. Bake for 30 minutes, until the center is almost set. The filling will firm up more as it cools down.

Allow the cake to come to room temperature, then refrigerate for at least 3-4 hours before serving.

IMGP6814

IMGP6815


Obožavam čizkejk u svakom mogućem obliku i obožavam borovnice. Probajte zamisliti kako se osjećam u vezi ove torte. 😀

PRIPREMA:

(Za 1 srednje veliku tortu / 53,46kn)

Za koru:

1 šalica mljevenih oraha (10,00 kn)

½ šalice fino mljevenih zobenih pahuljica (0,75 kn)

3 žlice meda (3,00 kn)

3 žlice maslaca, rastopljene (3,00 kn)

Za kremu od sira:

2 jaja, na sobnoj temperaturi (3,00 kn)

500 grama svježeg sira, omekšanog na sobnoj temeperaturi (15,00 kn)

2 žlice soka od limuna (2,00 kn)

4 žlice meda (4,00 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

Prstohvat soli (0,01 kn)

Za posipanje:

1 šalica svježih borovnica (10,00 kn)

2 žlice meda (2,00 kn)

Dodatno:

Maslac za namastiti kalup (0,50 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Namastite okrugli kalup sa odvojivim dnom i obložite papirom za pečenje. Stavite na stranu. Pomiješajte sve sastojke za koru i utisnite u dno kalupa. Meni je najlakše sve ubaciti u multipraktik nakon što smeljem orahe i zobene pahuljice. Pecite 5 minuta, maknite iz pećnice i odmah smanjite temperaturu na 170°C.

U međuvremenu, dok se kora peče, 2-3 minute miksajte skupa sve sastojke za kremu od sira, dok sve ne bude jednolično. Samo pazite da su vam i jaja i sir na sobnoj temperaturi kada počnete sa miksanjem. Izlijte kremu na vruću koru i nježno prodrmajte kalup da se sve poravna. Raštrkajte svježe borovnice po kremi i pokapajte medom. Vratite kolač u pećnicu i pecite 30 minuta, dok sredina kolača ne bude poprilično čvrsta. Krema će se još stisnuti kako se bude hladila.

Pustite da se kolač ohladi na sobnu temperaturu, onda stavite u hladnjak na barem 3-4 sata prije posluživanja.

Blueberry Cheesecake with Walnut Crust (wheat and refined sugar free) / Torta od sira sa borovnicama i tijestom od oraha (bez pšenice i rafiniranog šećera)

Classic Cheesecake / Klasični cheesecake

I’ve been reluctant to make cheese cake for years and years. Well, more scared, than actually reluctant, because I love eating the cake. But creamy cakes always seemed like an enormous challenge to me. I have no idea why I haven’t tried making cheese cake sooner. It’s actually been a breeze and nothing catastrophic emerged out of it. Well, nothing other than a belly full of delicious cake, if you can call that a catastrophe. 😀

IMGP3646

INGREDIENTS:

(Yields a 22 cm cake / 12 pieces / 4.92 EUR for whole cake / 0.41 EUR per piece

For the cake base:

150 g Petit-Beurre cookies (0.73 EUR)

2 tbps sugar, divided (0.01 EUR)

¼ cup butter, melted + more for greasing pan (0.5 EUR)

For the cheese filling:

500 g fresh or cream cheese, softened at room temperature (1.87 EUR)

2 tbsp lemon juice (0.13 EUR)

2 large eggs (0.4 EUR)

1 tsp pure vanilla extract (0.03 EUR)

3 tpsp sugar (0.01 EUR)

For cream filling:

2 cups crème fraiche (1.20 EUR)

2 tbsp sugar (0.01 EUR)

1 tsp pure vanilla extract (0.03 EUR)

IMGP3647

METHOD:

Preheat oven to 250°C. Lightly grease spring form pan with butter and cover bottom and sides with parchment paper. Sprinkle bottom of the pan with 1 tbsp of sugar and set aside. Blitz cookies in a food processor, or put in a zip lock bag and bash with a rolling pin until fine and crumbly. Mix cookie crumbs with melted butter and remaining 1 tbsp of sugar and gently press into the bottom of prepared spring form pan. Bake for 4 minutes, remove from oven and immediately reduce heat to 170°C.

Meanwhile prepare cheese filling. Mix all the ingredients until creamy and pour over baked cookie base and level with spatula. Bake for 25 minutes at 170°C. Prepare cream filling by mixing all the ingredients until creamy and well combined. After 25 minute mark, turn off the oven to pour cream over cheese filling, level with spatula and place in still warm oven for 5 minutes.

IMGP3650

Let the cake sit on counter until cool and then refridgerate before serving for at least 4-5 hours, but best overnight.


Godinama me bezveze bilo strah probati napraviti cheesecake, iako ga stvarno jako volim jesti. Kremasti kolači su mi se uvijek činili kao nekakav enormni izazov. Iskreno, nije mi jasno zašto nisam prije pokušala napraviti cheesecake jer je stvarno lako i nikakva se katastrofa nije desila. Osim trbuha punog fine torte, ako to možete nazvati katastrofom. 😀

SASTOJCI:

(za jedan cheesecake promjera 22 cm / 12 šnita / 37,07 kn za cijeli / 3,09 kn po šniti)

Za bazu:

150 g Petit-Beurre keksa (5,50 kn)

2 žlice šećera, podijeljene (0,05 kn)

¼ šalice rastopljenog maslaca (4,00 kn)

Za sloj sira:

500 g svježeg ili krem sira, omekšanog na sobnoj temperaturi (14,00 kn)

2 žlice soka od limuna (1,00 kn)

2 jaja (3,00 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

3 žlice šećera (0,07 kn)

Za sloj vrhnja:

2 šalice milerama (9,00 kn)

2 žlice šećera (0,05 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

PRIPREMA:

Zagrijte pećnicu na 250°C. Namastite kalup za pečenje maslacem, obložite dno i stranice papirom za pečenje, posipajte dno 1 žlicom šećera i stavite sa strane. Sameljite kekse u multipraktiku, ili ih stavite u vrećicu za smrzavanje i udrite po njima valjkom za tijesto dok ne dobijete fini prah. Pomiješajte mrvice keksa sa preostalom žlicom šećera i rastopljenim maslacem i lagano prstima utisnite u dno kalupa. Pecite 4 minute, izvadite iz pećnice i smanjite temperaturu na 170°C.

U međuvremenu pripremite kremu od sira tako da izmiksate sve sastojke dok ne dobijete jednoličnu kremastu smjesu. Istresite kremu na pečene kekse, poravnajte i pecite 25 minuta na 170°C. Dok se to peče, pripremite kremu od vrhnja tako da sve sastojke izmiksate u glatku smjesu. Nakon 25 minuta prelijte kremu od vrhnja preko torte, poravnajte i stavite u ugašenu pećnicu na 5 minuta.

Ostavite tortu da se ohladi na sobnu temperaturu i potom ju prije posluživanja stavite u hladnjak na 4-5 sati, ali najbolje preko noći.

Classic Cheesecake / Klasični cheesecake