Gluten-free VEGAN CHEESECAKE you won't believe is vegan. I served this cheesecake to 4 of my friends and they all loved it. Moreover, they were not vegan. It has a very mild, never-ending taste. For this recipe, I took my favorite parts of 3 different recipes and interpreted them a little. The diameter of the cake circle I used is 20 cm and this is a cheesecake for 10-12 people. It was a little expensive because I made it large. But the cost can be reduced if it is made with a smaller mold, by reducing the materials in the base and middle layer proportionally. The top layer and decoration are entirely up to your creativity and taste.
You can store it in the refrigerator for up to 5 days. The consistency is much better the next day after making it.
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INGREDIENTS
For crust
• 10 dates (260 gr)
• 1 cup raw almond (150 gr)
• 1/2 cup shredded coconut (40 gr)
• 1/2 tablespoon coconut oil (7.5 ml)
For filling
• 3 cup raw cashew (380 gr)
• 3/4 cup water (180 ml)
• 3/4 cup agave syrup (180 ml)
• 1/2 cup coconut oil (120 ml)
• 1/4 cup lemon juice (60 ml)
• 4 drops vanilla extract
For topping
• 20 strawberries (250 gr)
• 60 gr blueberry
• 3 tablespoon granulated sugar (50 gr)
• 3 tablespoon corn starch (30 gr)
• 150 ml water