CHEESECAKE by Natyafsp (Nataša Arčnik)

Cheesecake dough (for a 20 cm/8-inch pan) (scroll down for SLO version)

Ingredients

− 150 g (5.3 oz.) of white spelt flour

− 60 g (2.12 oz.) of ground hazelnuts

− 30 g (1.06 oz.) of Demerara brown cane sugar

− 70 g (2.47 oz.) of water

− 15 g (0.53 oz.) or 1 tablespoon of sunflower oil

− a pinch of salt

− a pinch of cinnamon

− 70 g (2.47 oz.) of grated coconut fat

Start by mixing all of the ingredients, starting with the flour, adding hazelnuts and so on down the list. Make sure to thoroughly knead the dough so that there are no visible pieces of coconut fat. Then distribute the dough evenly in a baking pan and bake at 170 °C (338 °F) for approximately 15 minutes or until golden brown.

While the dough is cooling off, prepare the cheesecake topping.

Ingredients

− 150 g (5.3 oz.) of unsalted cashews that you have previously soaked either in boiling water for 1 hour or in cold water for 3 hours

− 200 g (7.1 oz.) of melted coconut fat

− 120 g (4.2 oz.) of agave syrup

− 100 g (3.5 oz.) of the hard part of the canned coconut pulp that you have previously melted

− 15 g (0.53 oz.) of lemon juice

− 10 g (0.35 oz.) of vanilla paste by Moja čokolada

− a pinch of salt

− a pinch of tonka beans (if you do not have them, no need to worry you will be fine without)

− 600 g (21.16 oz.) of silken tofu

Starting with the cashews mix all (except the tofu) of the ingredients in a blender and blend until you get a creamy consistency. Only then you can add the silken tofu and blend again until the cream gets and almost fluffy consistency. Then pour the cream over the chilled dough underlayer and put everything into a refrigerator for at least 4 to five hours, although it is best to leave it cool through the night.

Strawberry, blueberry of raspberry dressing

Ingredients

− 250 g (8.8 oz.) of strawberries, blueberries or raspberries (frozen is fine)

− 40 (1.4 oz.) to 50 g (1.75 oz.) of Demerara cane sugar

− 10 g (0.35 oz.) of Ruf agar-agar

Put the fruit and the sugar into a saucepan and bring to a boil. Cook for about 10 minutes so that the fruit melts and binds to the sugar. Put the mixture into a blender, add the agar-agar and mix. Make sure that the fruit is cooked at a minimum of 35 °C (95 °F) or else the agar-agar will not be activated. Pour the dressing over the cheesecake and put it into a refrigerator to cool for at least 1 hour. Decorate at will. Bon appétit!

Podlaga za cheesecake premera 20cm

– 150 g bele pirine moke – 60 g mletih lešnikov

– 30 g rjavi trsni sladkor Demara

– 70 g vode

– 15 g žlica sončničnega olja

– ščep soli

– ščep cimeta

– 70 g naribane kokosove maščobe

Vse sestavine zmešamo po vrstnem redu napisanem v zgornjem odstavku, dobro zgnetemo, da ni vidnih koščkov kokos maščobe in testo enakomerno porazdelimo po pekaču. Testo pečemo na 170 stopinj, cc.15min, da dobi lepo zlato-rjavo barvo in ga ohladimo.

Medtem naredimo cheesecake kremo:

– 150 g nesoljeni indijski oreščki namočeni ( vrela voda-1ura/ hladna voda 3ure )

– 200 g stopljene kokos maščobe

– 120 g agavinga sirupa

– 100 g trdega dela kokosovega ”mesa”, iz pločevinke, ki ga stopimo

– 15 g limoninega soka

– 10 g VANILIJEVA PASTA od Moja Čokolada

– ščep soli

– ščep Tonke/začimba ( če je nimate je lahko tudi brez )

– 600 g svilnatega tofuja

Vse sestavine razen svilnatega tofuja po zgoraj napisanem vrstnem redu damo v mikser in jih zmiksamo, do paste brez koščkov, na koncu dodamo svilnat tofu in vse še enkrat zmiksamo na hitrih obratih mikserja, da dobimo kompaktno skoraj puhasto kremo, ki jo polijemo po ohlajeni podlagi. Tako narejeno sladico damo v hladilnik najmanj za 4-5 ur najraje pa kar čez noč.

Jagodni, borovničev ali malinin preliv:

– 250 g jagod/malin( jaz vzamem kar zamrznjene )

– 40-50 g trsni sladkor Demara

– 10 g Agar-agar-ja Ruf

Jagode in sladkor damo v posodo in vremo približno 10 min, da se jagode stopijo in povežejo s sladkorjem. Nato jih damo v mikser kjer dodamo Agar-agar in vse zmiksamo. Pazimo, da so jagode nad 35 stopinj ker drugače Agar-agar ne bo deloval. Jagodni preliv polijemo po cheesecake in vse skupaj postavimo v hladilnik za vsaj eno uro. Okrasimo po želji. Dober tek!