Post date: Apr 29, 2016 4:30:56 PM
WHITE CHOCOLATE LEMON CHEESECAKE (VEGAN + GF)
PREP TIME 1 hour TOTAL TIME 1 hour serves: 16
INGREDIENTS
CRUST
1 cup packed (about 22 dates or 275 g) Medjool dates, pitted (pitted before measuring)
1 ½ cups (155 g) raw walnuts (or sub raw almonds or rolled oats)
Pinch sea salt
FILLING
1 ½ cups raw cashews (soaked overnight in cool water, or in very hot water for 1 hour)
1 tsp vanilla extract
3 lemons (juice of 3, zest of 1)
¼ cup (60 ml) plain, unsweetened rice or almond milk (or sub light coconut, but it will take on a coconut flavor)
Scant ¼ cup (53 ml) olive oil or sub melted coconut, though it will take on a coconut flavor)
½ cup (120 ml) maple syrup, agave, or honey if not vegan (use less for a more tart cheesecake)
¼ cup (28 g) cocoa butter, melted in the microwave or over a double boiler*
¼ tsp sea salt
Optional: 1 tsp apple cider vinegar (for extra tang)
INSTRUCTIONS
Add dates to a food processor and blend until small bits remain and it forms into a ball. Remove and set aside.
Next add nuts, salt and process into a meal. Then add dates back in and blend until a loose dough forms - it should stick together when you squeeze a bit between your fingers. If it’s too dry, add a few more dates through the spout while processing. If too wet, add more almond or walnut meal.
Cut out parchment paper into circles the shape of your ramekins, muffin tins or pan (see notes for size options). In addition, to make removing the cheesecakes easier, cut out two strips of parchment paper per ramekin and lay them in an “X” shape at the base. Top with circle shape. This creates little tabs that make removing the cheesecakes easier to pop out once set.
Divide crust among serving dishes and carefully press with fingers to distribute. To pack it down, use a small glass or the back of a spoon to and really press it down, allowing some crust to come up the sides. If it sticks, separate the crust and glass with a small piece of parchment paper. Set in fridge or freezer to firm up.
Add all filling ingredients to a blender and mix until very smooth - up to 2-3 minutes. If it won’t come together, add a touch more lemon juice, maple syrup/agave or a splash more almond milk as the liquid should help it blend better.
Scrape down sides as needed and blend until very creamy and smooth. Taste and adjust flavor/sweetness as needed.
Divide filling evenly among the ramekins (or other serving dish). Tap a few times to release any air bubbles, then cover loosely with plastic wrap and refrigerate until set - about 6-8 hours depending on size of dish. Expedite this process by popping them into the freezer for at least 2 hours. NOTE: They will come out much easier after being in the freezer.
Once set, run a butter knife along the edge and gently remove by tugging on the tabs in an upward motion. They should pop right out. If they aren’t quite set, pop them in the freezer for 15-20 minutes and they should come out easily.
Top with a touch of coconut whipped cream and fresh berries, or as is! See notes for storage.
NOTES
* If you don’t have cocoa butter, either add ¼ cup more soaked cashews, or sub ½ cup softened vegan cream cheese for similar results.
* My ramekins are medium-sized - about 3 inches wide at the base - and this recipe made enough for 4. You can also use a standard size springform pan, or use a muffin tin!
* Nutrition information is a rough estimate for 1 of 16 servings (4 slices per small cheesecake) without additional toppings.
* Adapted from my 7 Ingredient Vegan Cheesecakes.
*These cheesecakes keep in the fridge loosely covered for up to a few days. Freeze in a freezer-safe container for up to 2 weeks - to serve let thaw at room temperature. Best when fresh!
NUTRITION INFORMATION
Serving size: 1 of 16 servings Calories: 262 Fat: 17.4g Saturated fat: 3g Carbohydrates: 25g Sugar: 17.8g Sodium: 28mg Fiber: 2.9g Protein: 5.3g