The cheescake is a cold dessert that lends itself to a thousand variations, starting with the type of biscuits used for the base, passing through the choice of cheese or topping, which can be made with syrups, fruit, cream, chocolate chips ... Vegetable cooking also offers us an incredible amount of combinations. Today I offer you my favorite cheesecake, the fresh and delicate one with lemon
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The cheescake is a cold dessert that lends itself to a thousand variations, starting with the type of biscuits used for the base, passing through the choice of cheese or the coating, which can be made with syrups, fruit, cream, chocolate chips… Even vegetable cuisine offers us an incredible amount of combinations.
Today I offer you my favorite cheesecake, the fresh and delicate one with lemon.
ingredients:
For the base:
250g dry vegan biscuits (digestive type)
65 g of delicate extra virgin olive oil
For the cream:
350 gr of self-produced silken tofu (1 liter of soy milk and 5 gr. Of calcium sulphate)
250 gr self-made soy yogurt
1 tablespoon of cornstarch
2 teaspoons of powdered agar agar
125 grams of raw cane sugar
juice of one organic lemon (you can also add the grated peel)
For the lemon jelly:
80 grams of sugar
2 tablespoons of corn starch
200 ml of water
Zest of 1 lemon
1 very small pinch of turmeric
Procedure:
First you have to make yogurt and tofu. Silken tofu is the Chinese tofu which, compared to the Japanese one, is softer and more velvety. It is prepared in the same way as the other (read here: How to make tofu at home) ma as rennet it uses calcium sulphate (you need 1 liter of soy milk and 5 gr. calcium sulphate). To know how to make yogurt at home, instead, click here. Once the two ingredients are ready, let's prepare the base.
We blend the cookies in the mixer, slowly adding the oil. We pour the mixture on the bottom of a greased hinged pan, leveling with a fork. Let it rest for half an hour in the fridge. Meanwhile, prepare the cream, blending the tofu and sugar with the yogurt, until the mixture is smooth and thick. Add the rest of the ingredients (corn starch and agar agar), continuing to whisk and, finally, flavor with the lemon juice and grated rind. We now pour the cream on the base. Leave to rest in the refrigerator for at least three hours.
When the cream is compacted, we prepare the lemon jelly putting the sugar, corn starch, water and lemon zest in a non-stick pan. Over low heat, stir constantly and cook until the mixture has thickened, then add a pinch of turmeric. Decorate the cheesecake, possibly adding lemon slices. Let it cool a little longer in the fridge. When ready to serve, open the hinge of the pan, being careful not to break the cake.
Photos and texts: Roberta Ragni
READ also:
- Vegetable cheesecake with peaches and almonds
– How will I prepare the soia yogurt at home?
- How to make tofu at home
