Welcome to our delightful vegan Black Forest cheesecake recipe! This luscious dessert is made with wholesome ingredients and bursts with rich flavours. The creamy cashew base pairs perfectly with a velvety chocolate layer, making it a treat for all taste buds. Let's dive into the step-by-step instructions and create this indulgent masterpiece.
HAZELNUT COOKIE DOUGH
(makes 6" cake tray )
50g coconut sugar
50g Hazelnut & Lions Mane praline paste
Pinch of salt
In a mixing bowl, cream together the butter and coconut sugar until light and fluffy.
Add the hazelnut praline paste to the butter mixture and continue to mix until well combined and add the dry ingredients to the butter mixture, mix well until a dough forms.
Place and spread the dough into a 6"cake tray and refrigerate for 15 minutes to firm up.
In the meantime preheat the oven to 175 degrees Celsius.
Bake in the preheated oven for 15-17 minutes, or until the edges of the cookies are golden brown.
Remove the cookies from the oven and allow it to cool completely.
250g cashew nuts, soaked in water for min 2 hours or overnight
150g vegan cream cheese ( we used Violife original )
140g plant-based milk (almond, soy, or any other preferred milk)
85g agave syrup or maple syrup (adjust to your sweetness preference)
5g lemon juice
125g coconut oil, melted
10 drops vanilla Medicine Flower extract (or 1 tsp vanilla extract)
Pinch of salt
For chocolate layer add
30g cacao powder
Soak the Cashew Nuts: Place the cashew nuts in a bowl and cover them with water. Allow them to soak for at least 4 hours or, for best results, leave them overnight. The longer they soak, the creamier the cheesecake will be.
Drain and rinse the soaked cashew nuts. In a high-speed blender, combine the soaked cashews, vegan cream cheese, plant-based milk, agave syrup or maple syrup, vanilla extract, lemon juice and a pinch of salt. Blend on high until the mixture becomes smooth and creamy. Taste and adjust sweetness, if needed.
Add your coconut oil and blend it again to combine.
Take half of the cream and pour it over your cookie base, tap it to remove air bubbles then place it in a fridge to set.
To create a chocolate flavour add your cacao powder into the mix and blend until well combine. Set aside until ready to use.
150g chopped cherries
25g agave syrup or maple syrup (adjust to your sweetness preference)
1.5g agar agar
Dissolve agar agar in 2 tbsp of water.
Simmer cherries and water in a saucepan for 5 minutes.
Add sweetener and dissolved agar agar, stir well.
Boil for 2 minutes, stirring constantly. Let it cool slightly.
Take out 60g from it to use later for the whip cream topping.
Pour onto vanilla cream layer and let it cool in a freezer until set.
When ready pour it over your chocolate layer on top and leave it in a fridge or freezer to set.
CHERRY WHIP CREAM
60g cherry jelly blended
50g 25-30% vegan whip cream ( we used Alpro Soy whip cream )
25g coconut condensed milk ( we used Natures Charm )
Place all in a measuring cup and whip it for few minutes until firm picks.
Move it into a piping bag with a nozzle of your choice and leave it in a fridge until ready to use.
Once the Black forest cheesecake has set, remove it from the refrigerator. Carefully remove the sides of the springform pan. You can garnish it with a whip cream, chocolate pieces and fresh berries for an extra touch of decadence. Slice with a hot knife into pieces and serve it chilled.