I decided to make a Vegan cheesecake, as I was very interested in the recipe for its unusual composition and original execution. We're trying. Very rich in the flavors of berries, nuts, lean and delicious-delicious.
Pour all the ingredients into a blender and grind until smooth.
Add the vegetable oil and beat again with a blender.
It turned out to be such a sticky mass.
Put the dough of the cake in a split form of 18 mm, seal the mass with a pusher. Put in a preheated oven to 180 degrees and bake the cake for 15-20 minutes
Allow the cake to cool, make the sides of the film.
Prepare the products for the cream.
Cashews need to be soaked overnight, then they are better ground. Put the cashew nuts in a blender.
Add black currant.
Add strawberries and sugar.
Pour the coconut milk. You can replace it with oat milk.
Beat with a blender until smooth, the mass should increase in volume. It is better to use a stationary blender. The cream should be completely homogeneous, resemble cream cheese in consistency. The more homogeneous the cashew cream is, the tastier and more tender the cheesecake will be.
Pour the homogeneous mass into a saucepan, put on the fire.
Add agar-agar and stirring continuously bring to a boil and cook for 1-2 minutes. The mass will thicken.
Remove from the heat and add a handful of whole frozen currants to preserve their integrity in the finished cheesecake.
Mix the mass.
Pour into a mold and send it to the refrigerator for a few hours. Cheesecake is usually frozen. It is most convenient to leave it in the freezer overnight. Before serving, you need to get it for 20-30 minutes, then the cake will be soft, but will retain its shape
The finished cake is sprinkled with powdered sugar or coconut shavings.