DIFFICULTY: MEDIUM PREP TIME: 15 MIN TOTAL TIME: 2HRS 30 MIN
It’s finally here! I have been wanting to make a vegan cheesecake and today, there you have it! An amazing, scrumptious and beautiful blueberry vegan cheesecake.
Talk about a treat!
No baking is required folks. I know that baking can be quite a hurdle, so with this cake, you don’t need to worry. This recipe is super quick, easy and simple to make. It’s the perfect summer dessert that you have been waiting for.
I chose to use blueberries because of their gorgeous colour. To get this beautiful purple colour, you need to freeze your blueberries overnight then you saute the frozen blueberries in a non-stick pan with some sugar to make a beautiful syrup.
After the blueberry syrup is thick , you can blend the blueberries in a food processor until they are smooth ( you want to avoid ugly lumps in your cheesecake) and then mix them into the cream.
180 g Oreo cookies
200 g melted vegan butter
200 g blueberries
¼ cup lemon juice
200 g sugar
350 g vegan cream cheese
250 g coconut cream
20 g agar powder
1 tbsp vanilla essence
125 ml hot water
80 g vegan chocolate
Line the bottom of a 20cm pan with a baking sheet. Set aside.
Crush the Oreo cookies with a rolling pin or use a food processor.
Pour the crushed cookies into a food processor, pour melted butter and blend well.
Pour the cookies into a pan and set in the fridge for 30 minutes.
In a pan, pour the blueberries, lemon juice and sugar.
Simmer the blueberries under medium heat until the syrup is thick.
Blend the blueberries in a food processor, set aside the blended blueberries in a bowl to cool down.
In a larger bowl, pour the vegan cream cheese and vanilla essence. Use an electric mixer to whip the cream cheese until smooth.
Pour 250 ml coconut cream into the cream cheese and use an electric mix to blend the ingredients well.
Pour the pureed blueberries into the cream mixture and use a spatula to fold the ingredients until smooth and fully combined.
Pour 125 ml of hot water into a cup and add 20 g of agar powder. Mix the agar into the cup until it has fully dissolved.
Pour the dissolved agar into the blueberry mixture. Use a spatula to fold the agar into the mixture.
Pour the blueberry mixture onto the chilled cookie crust and refrigerate for at least 2 hours 30 minutes.
Once the cheesecake has set, melt the vegan chocolate and drizzle it over the cheesecake. Enjoy!
This Moringa Bundt Cake is the most flavorful and delightful cake for winter! Moist, tender yet buttery, it’s simply scrumptious and a delight to the human eye.
This Moringa bundt cake is your next step to a good immune system. The idea of adding moringa powder to my food was an absolute no, until I discovered the miraculous benefits that this powder carries.
It is no joke how I am seeing people changing their eating habits and how they endeavour to improve their immune system due to the COVID 19 situation. As a matter of fact, this recipe is also a part of elevating your immune system to fight off disease and stay fit.
What makes moringa good for you?
Moringa is well known for its medicinal properties and health benefits. It has anti-fungal, antiviral, anti-depressant and anti-inflammatory properties.
Some benefits of Moringa powder are:
Protecting and nourishing skin and hair
Protecting the liver
Preventing and treating cancer
Treating stomach complaints
Fighting against bacterial diseases
3 large eggs
1 T vanilla essence
250 ml milk
200 g salted butter melted
2 T moringa powder
1 t salt
200 g castor sugar
1 T baking powder
500 g cake wheat flour
Preheat the oven to 220 degrees Celsius
In a large bowl, pour the eggs, essence, milk, butter and moringa powder. Use an electric mix to whisk the ingredients until fully mixed and frothy.
Add the flour, salt, sugar and baking powder to the egg mixture.
Use a spatula to blend the ingredients until the batter is smooth.
Spray your bundt pan with baking grease and lightly powder it with some flour to ensure that the cake does not stick to the pan.
Pour the cake batter into the bundt pan and bake for 45 minutes.
Let the cake cool for 5 minutes before you glaze it.
Ingredients for glaze:
50 ml unsweetened condensed milk
100 gram icing sugar
2 T peanut butter
Instructions for glaze:
Pour the ingredients into a bowl and use a spatula to combine them until smooth and creamy.