Enter your email address to follow my blog and be the first to know about new recipe posts via email! Welcome to my vegan blog, where I post my favourite sweet and savoury recipes. If you are not able to get hold of fresh blackcurrants (or if you want to make this when they are not in season) then frozen fruit can be used. To make the filling, beat the cream cheese gently until smooth, then slowly add the sour cream, remaining 200g sugar, eggs, lime juice and zest. It Add the butter and process again until combined. Awesome ! Carefully remove the cheesecake from the tin and place on a plate. Change ), You are commenting using your Google account. Blackcurrant cheesecake is a perfect summer dessert especially if you have a supply of fresh blackcurrants. I find the easiest way to do this is to place in a large plastic bag and crush with a rolling pin. It's suitable for raw vegan, gluten-free, dairy-free and refined sugar-free diets. The mixture should now be smooth and thick. Change ), You are commenting using your Twitter account. Combine the cream with the mascarpone/sugar mixture by folding with a metal spoon. It's packed with blackcurrants, nuts and beneficial fats and doesn't contain any sugar. Very-berry oat crumble. This cheesecake is easy to make and no baking is required! Change ). Add drops of the blackcurrant puree and swirl lightly with a knife to achieve a marbled effect. Loaded with vitamins and minerals from all the fruit, nuts and seeds. We use cookies to ensure that we give you the best experience on our website. Dec 19, 2018 - This dairy free cheesecake is impressive but yet easy to make. Bake for 1 hour until firm to the touch. Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window), No-bake Vegan Layered Blackcurrant Cheesecake. ( Log Out /  Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Sooo simple and tastes delicious every single time. Lightly whisk the double cream in a separate bowl (do not whisk until it is solid or it will be difficult to combine with the mascarpone/sugar mixture). Set aside both the pan of remaining blackcurrants and bowl of puree and leave to cool until needed. Heat the other half of the coconut milk in a pan on low heat with the agar-agar until it is fully dissolved. 17 ratings 4.7 out of 5 star rating. Spread the mixture evenly over the base of the lined flan tin. Place the biscuits in a food processor and pulse until crushed. Line the base of a 20cm loose bottomed flan dish with greaseproof paper. Jul 14, 2016 - This is a luscious, creamy dessert which is also highly nutritious. Beat the cream cheese, lime zest and remaining 75g sugar in a bowl until smooth, then slowly beat in the lime juice. Soak the cashews in water overnight. ( Log Out /  Vegan . The cheesecake can be served as it is or can be decorated with additional fruit. Be the first to review this recipe. Then, add the syrup and frozen fruit to the remaining mixture and blend again. Place the blackcurrants, 75g sugar and 1 tablespoon of water in a small saucepan and heat gently for 4-5 minutes, stirring occasionally, until the fruit is soft but retains its shape, and is sitting in a pool of syrup. Add this to the filling. Blackcurrant & lemon verbena shrub. Lightly oil the paper and sides of the tin. Leave to cool at room temperature and refrigerate until ready to serve with any remaining blackcurrant coulis. To serve, remove the cheesecake from the tin. Scatter the blackcurrants evenly from the pan over the crumb base and pour the cream cheese filling on top. Recipe by Pearly Toes. Plant-based feel-good food. Chill for at least 2 hours. COPYRIGHT OF BLACKCURRANT FOUNDATION 2019 | PRIVACY & COOKIES, Designed by Elegant Themes | Powered by WordPress, 20cm non-stick springform tin, base lined with baking parchment, GIVEAWAY ✨We've teamed up with the fabulous @, Looks delicious, smells divine and tastes incredib, Show your immune system some support by adding a f, Meet Nick Overy, one of our blackcurrant growers b. If you continue to use this site we will assume that you are happy with it. Press firmly with the back of a spoon. I’ve made lots of different versions of this cheesecake, and each turns out great. Prep time: 30mins Cooking time: 1 hour 5 mins Total time: 1 hour 35 mins, 150g blackcurrants275g caster sugar175g hobnob biscuits60g unsalted butter, meltedZest of 1 limeJuice of 2 limes600g cream cheese, softened175ml soured cream2 whole eggs, 1 extra egg yolk20cm non-stick springform tin, base lined with baking parchment, * Blackcurrants used in this recipe were kindly provided by British Frozen Fruits. Peanut and honey energy bars (no bake energy bars), Tomato sauce for pasta dishes - Veggie Ideas, Arrabbiata sauce for pasta: a hot tomato based sauce, Butternut squash and sweet potato soup recipe, Rhubarb and loganberry crumble tart - Veggie Ideas, Peanut and honey energy bars (no bake energy bars) - Veggie Ideas, Sweet potatoes with mushrooms and quinoa - Veggie Ideas, Filo tart with roast vegetables and walnuts. Cream the mascarpone and caster sugar together. Pour half of this mixture into the cake pan and freeze for 15mins. Melt the margarine over a low heat. Preheat the oven to 150C, fan 140C, gas 1. Any remaining pieces can be crushed with the back of a spoon. Your email address will not be published. Pour the second layer into the cake pan and freeze to set. Black Currant Cheesecake. Return to the fridge to chill for about an hour. Push this dough into the base of a springform pan and freeze while you prepare the filling. Ingredients: Base ⌁154g oreos ⌁2tbsp condensed coconut milk Filling ⌁450g cashews ⌁1 1/4 cup coconut milk ⌁1 tsp Vanilla extract, ⌁1 tsp agar-agar ⌁1/2 cup condensed coconut milk ⌁Juice of 1 lemon ⌁1/2 cup blackcurrant syrup or Ribena ⌁2 cups frozen cherries ⌁1/2 cup frozen blueberries. Place in the fridge to set for about an hour or two. Advertisement. Gluten-free . Press the crumb mixture over the base and refrigerate until needed. Change ), You are commenting using your Facebook account. Quick and simple veggie recipes and meal ideas. Remove the base from the fridge and spread the cheesecake topping over the base, levelling the top with a knife. Crush the biscuits until they resemble crumbs. Sometimes all you need is a decadent slice of cheesecake! ( Log Out /  When the cheesecake mixture has chilled, add the crushed blackcurrants and mix together. This classic pudding isn't just for winter - try a summer fruit filling of raspberries, blackberries, blueberries, redcurrants and blackcurrants 45 mins . It consists of just a few simple ingredients, such as cornstarch, vegan butter (plant-based Margarine or coconut oil will do too) and drained dairy-free yogurt which is known as “quark” or cottage cheese. Spoon the mix into the biscuit case and swirl the top. Comment document.getElementById("comment").setAttribute( "id", "a1b60443b2b33aae593ce7132d142863" );document.getElementById("ic5f4e3184").setAttribute( "id", "comment" ); Save my name, email, and website in this browser for the next time I comment. Fold in the crème fraîche, then the blackcurrant purée. Add the biscuit crumbs and mix. Transfer half the blackcurrants to a sieve with most of the juice, and press through a sieve into a bowl, discarding the solids in the sieve. https://kikismeals.com/2018/03/30/no-bake-vegan-layered-cheesecake But the really fabulous thing about it is that it doesn't even have a whiff of virtuous about it … The ginger biscuit base complements the creamy cheesecake topping. In addition to being meat, dairy and egg free, most of my recipes are gluten free from 2020 onwards. 0 ratings 0.0 out of 5 star rating. Click to be the first to know about new recipe posts via email! Another summer dessert you may wish to try is rhubarb and loganberry crumble tart, Your email address will not be published. This looks almost too beautiful to eat !! Place the blackcurrants in a bowl and lightly mash with a fork so that some of the juice starts to run from the fruit, but leaving some fruits whole. Easy . My favorite uses lime juice instead of lemon juice and adds lime zest for an easy key lime pie. In a food processor, blend the oreos with 2 tbsp sweetened condensed coconut milk until a dough forms. Drain and wash them, then combine with half of the coconut milk, vanilla, a pinch of salt, sweetened condensed coconut milk and lemon juice and blend until a creamy mixture forms and it’s no longer gritty (this might take a while depending on your blender). Place in the fridge for a minimum of one hour to chill. Wholemeal fruit crumble with oats and pumpkin seeds. It’s not only the Crumble Cake but also the Vegan Cheesecake layer that is made in a couple of minutes. https://veggieideas.co.uk/blackcurrant-cheesecake-no-bake-cheesecake ( Log Out /  This is by far the best vegan cheesecake recipe out there! This is a delicious dessert, again it was one I trialed last year in a food tech lesson, so I had an hour to make the whole thing and it really does need longer to chill for it to set properly. Kind recipes that put a smile on your face! 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