Wild Fruit Cheezecake with seabuckthorn and blackberry
Seabuckthorn fruit has a strong explosive lemony orange taste. It can be over powering in anything but a moderate amounts. The very high vitamin content and the amazing taste mean it is too good waste.
I find vegan raw cheesecakes not only easier to make than cow milk cheesecake , but the final result taste better and are less sickly, especially if I don't use much sugar. They are nearly always made with store cupboard staples such as dates, oats and cashews. They are also stored in the freezer and only take half an hour to defrost before eating. So there isn't a cake sitting in the fridge needing eating in short period.
Base: two handfuls of dates and a handful of oats, and a small handful of walnuts soaked in almond milk for a hour. Blended until smooth and then pack into spring ring cake tin, and then place in the freezer, until topping is ready.
Topping: soak 200 gms of cashews in a 100ml of almond milk for a few hours. Add two heaped tablespoons of melt coconut oil and a tablespoon of brown sugar. You can add nutritional yeast if you have it. Blend until smooth.
Stir in 100ml of fresh intact sea buckthorn fruit. Spoon mixture on to frozen base. Return to freezer for an hour.
Heat a cupful of blackberries in saucepan with a small amount of water, and maybe a little sugar to taste.
Allow cheesecake to sit for between half an hour and hour before slicing and serving with blackberries on the top.
I find vegan raw cheesecakes not only easier to make than cow milk cheesecake , but the final result taste better and are less sickly, especially if I don't use much sugar. They are nearly always made with store cupboard staples such as dates, oats and cashews. They are also stored in the freezer and only take half an hour to defrost before eating. So there isn't a cake sitting in the fridge needing eating in short period.
Base: two handfuls of dates and a handful of oats, and a small handful of walnuts soaked in almond milk for a hour. Blended until smooth and then pack into spring ring cake tin, and then place in the freezer, until topping is ready.
Topping: soak 200 gms of cashews in a 100ml of almond milk for a few hours. Add two heaped tablespoons of melt coconut oil and a tablespoon of brown sugar. You can add nutritional yeast if you have it. Blend until smooth.
Stir in 100ml of fresh intact sea buckthorn fruit. Spoon mixture on to frozen base. Return to freezer for an hour.
Heat a cupful of blackberries in saucepan with a small amount of water, and maybe a little sugar to taste.
Allow cheesecake to sit for between half an hour and hour before slicing and serving with blackberries on the top.
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