VEGAN STRAWBERRY CHEESECAKE (OIL-FREE)

This time, I have gone for a fully fledged cake rather than cute individual cheesecakes. As you might have noticed, I like baking small and cute things. I don’t know why that is? I reckon some part of me secretly believes that having one small (teeny weeny) cheesecake is not as bad as having a slice of a big guy. I know it doesn’t make sense, but hey, I often don’t… 😉 so here is a big (ish) cheesecake for you.

INGREDIENTS CHEESECAKE BASE

• 20 dates / 170 g / 6 oz pitted and soaked in boiling water
• a few pinches of fine salt
• heaped 1 cup / 140 g almonds
• 1½ tbsp raw cacao powder (optional)

CHEESECAKE

• 1 cup / 150 g raw cashews (soaked overnight)
• 600 g / 21 oz RIPE strawberries, de-stemmed (weigh after de-stemming)
• 5-6 tbsp / 75-90 ml maple syrup, adjust to taste
• 7½ level tsp agar agar flakes*
• ½ cup coconut cream, chilled (from a tin)
• ½ cup reduced aquafaba*

DECORATION (optional)

• chocolate shavings
• fresh strawberries

METHOD

1. Line the bottom of your spring form tin (mine was 16 cm / 6 ” across and 6.5 cm / 2.5 ” tall) with a circle of baking paper and cut out a long rectangle to line the sides with.

CHEESECAKE BASE

1. Grind your almonds in a food processor until you get a coarse crumb. Take them out of the food processor and set aside.
2. Drain your dates and chop them roughly. Put into a food processor and process into a paste. Add cacao powder and a bit of salt to taste and process some more.
3. For full instructions : www.lazycatkitchen.com

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