Ingredients
The cake:
- 60 gram Dried apricot
- 45 gram Walnuts
- 45 gram Coconut shavings
- 45 ml Vegetable oil
- Vanilla sugar to taste
Cream:
- 150 gram Black currant fresh frozen
- 75 gram Strawberries fresh frozen
- 225 gram Cashew
- 300 ml Coconut milk
- 100 gram Sugar
- 14 gram Agar-agar
- 3 tablespoons Sugar powder
Instructions
- Prepare the necessary products for the cake.
- 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.
- Add water.
- 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.
- Delicious, please to the table. A sample piece.