Sweet and tender this cake is nice alternative for nut-based raw cheesecakes.
Prep Time30 minutesmins
Cook Time1 hourhr
Cooling Time1 hourhr
Course: Dessert
Cuisine: American
Diet: Low Fat, Vegan, Vegetarian
Keyword: Cheesecake, Sugarfree, Tofu
Calories: 257.8kcal
Author: Anastassiya Vizzini
Ingredients
Cake base
180gOatmeal Flakes
120gBananas
90gWalnuts
90gAgave Syrup
Filling
600gSilken Tofu
100gCashews
100gAgave Syrup
80gCoconut Cream
40gCorn Starch
2tbspLemon Juice
1tspVanilla extract
Instructions
First of all, you need to soak cashew nuts. Just pour boiling water to cashews, and let it sit.
Meanwhile, roast the walnuts in a skillet and chop finely.
In the blender grind oatmeal flakes into flour.
Mix dry ingredients with wet ingredients in a bowl. Smash the banana with a fork until creamy consistency and mix it with the oatmeal flour.
Add chopped nuts and agave syrup.
Distribute the resulting mixture carefully to the surface of the baking tray. Better to cover the tray with baking paper in advance. Place the cake-base in the refrigerator while you are making the filling.
To prepare the filling, simply place all the ingredients in a blender: drained cashew nuts, silken tofu, agave syrup, coconut cream, corn starch, lemon juice and vanilla extract. Blend it until smooth.
Pour the cream into a tray with prepared base and release as many air bubbles from the cream as possible before placing it in a preheated oven. Bake the cheesecake for about 50-60 minutes at 175’C.
After the cake is baked, let it sit in the oven with the door slightly open for another 10-15 minutes. It is better to serve the cake completely cooled. After refrigerating it tastes especially good.
*video is in Russian, however.. it has images of process if needed)
Video
Nutrition facts
Follow the link to see detailed nutritional data to this recipe (calculated by cronometer.com). 258 kcal - is the amount of calories for 1 portion (a piece of cheesecake).