You enjoy cheesecake but are tired of the standard varieties. Are you trying to lose weight and don’t have much time to bake? Don’t worry; the formula below will provide answers to all of your inquiries. Stracciatella cheesecake with maqui berries and wнιтe chocolate. Roasted almonds and cashews are covered with two layers of cream, and the cake’s flavor is unique due to the nuts’ presence paired with sweet chocolate. This unique cheesecake will melt anyone’s heart. At the same time, the maqui berry powder gives the cake a romantic and gorgeous purple tint. You’ve got a fantastic cake for any occasion with a simple recipe that doesn’t even require an oven.
2 level tablespoons cacao powder approx. 12 g
2 tablespoons agave
80 g roasted cashews
80 g roasted almonds
3 tablespoons coconut oil
3 tablespoons lemon juice
50 g dark chocolate finely chopped
240 g cashews previously soaked for minimum 4 hours
4 tablespoons coconut oil
100 g coconut cream the thickened coconut cream from a can of full-fat coconut milk
4-5 tablespoons agave
vanilla powder to taste
Maqui berry and wнιтe chocolate layer:
2 tablespoons coconut oil
100 g vegan wнιтe chocolate
160 g cashews previously soaked for minimum 4 hours
2 tablespoons lemon juice
80 g coconut cream the thickened coconut cream from a can of full-fat coconut milk
2 teaspoons maqui berry powder
3-4 tablespoons almond milk
1-2 tablespoons agave
50 g dark chocolate for the drizzle
Line the bottom of a 16 cm spring-loaded cake tray with baking paper.
Blend the roasted almonds and cashews until they are finely ground in a food processor. Blend in the agave, coconut oil, and cocoa powder until a sticky mixture forms and all ingredíєnts are mixed. If necessary, adjust the sweetness.
Remove the mixture from the blender and pour it into the cake pan, pressing it down evenly. Place the cake in the refrigerator.
Place the cashews in a high-powered blender after draining them. Process the coconut milk, agave, coconut oil, and lemon juice together until smooth and creamy. Make adjustments to the sweetness.
Layer the filling on top of the crust after gently stirring in finely chopped dark chocolate.
Tip: Make sure the filling isn’t warm before adding finely chopped dark chocolate, or the chocolate will melt (it may be warm after blending). If this is the case, chill the filling for 10-15 minutes). To ensure that the chocolate pieces do not melt, place them in the freezer for half an hour before adding them to the filling.
Maqui berry and wнιтe chocolate layer
In a small saucepan, melt the wнιтe chocolate over low heat and stir until smooth.
In a high-powered blender, combine the cashews, coconut milk, coconut oil, agave, lime juice, melted wнιтe chocolate, and maqui berry powder.
Blend and whisk the mixture until it is creamy and smooth. If required, adjust the sweetness. Add 3-4 tablespoons of almond milk if the mixture is too thick.
On top of the first layer, pour the mixture. Place the cake in the freezer for a minimum of 4-5 hours, or until solid.
You can top the cake with melted chocolate and fresh blueberries to make it look more festive.
Always chill your coconut milk overnight in the refrigerator, and don’t shake or shake the top of the can to remove the cream from the oil.
VISIT US FOR MORE CAKE RELATED VIDEOS