生乳酪蛋糕手札 Raw Cheesecake Notes

從網站

〔http://www.bonappetit.com/entertaining-style/trends-news/article/raw-vegan-cashew-cheesecake〕看到："Raw Cheesecake Is Neither Cheese nor Cake, But You Want It Anyway"

才知道之前做的乳酪蛋糕只能說是冷凍的乳酪蛋糕。

Cheesecake 只是一個說明蛋糕體的名詞，有綿密的組織和口感。而 Raw cheesecake 則沒有 cheese 也不是蛋糕。

Raw Cheesecake 重點：

1. 以生腰果 (Cashew) 取代 奶油 (Cream)。泡水 8 小時後使用，會使材料變濃稠。
2. 以椰子油 (Coconut Oil) 取代蛋的乳化角色。另可加入椰奶 Coconut Milk 使口感更綿密。秘密武器是：Coconut Butter，可使冷凍後的 cheesecake 在室溫下不會軟化 。
3. 不用糖，改用蜂蜜、楓糖等。
4. 要有好吃的餅底。

找到一個網站有不錯的健康配方：

【Bakerita.com：Blueberry Cheesecake】

以下內容取自：Bakerita.com

No-Bake Layered Blueberry Cheesecake (Gluten Free, Paleo + Vegan)

 

Prep time

45 mins

Total time

45 mins

Author: Rachel Conners

Serves: 8 slices

Ingredients

For the crust

• ½ cup raw pecans (胡桃）
• ½ cup almond flour （杏仁粉）
• 2 pitted dates （黑棗）
• 2 tablespoons coconut oil （椰子油）
• 1 teaspoon cinnamon （肉桂粉）
• ¼ teaspoon kosher salt （細鹽）

For the cheesecake

• 2 cups raw cashews, soaked in cold water for at least four hours or preferably overnight (see Notes)
• ½ cup canned coconut milk, shaken （椰奶）
• ¼ cup coconut oil, melted and cooled (use refined coconut oil if you want no coconut flavor) （椰子油）
• ⅓ cup pure maple syrup （楓糖）
• 2 tablespoons fresh lemon juice （檸檬汁）
• 1 tablespoon vanilla extract or ½ teaspoon vanilla bean powder （香草精）
• ¼ cup freeze-dried blueberries （冷凍藍莓）

For the blueberry layer

• 1 cup fresh or frozen blueberries (thawed, if frozen)
• 1 tablespoon fresh lemon juice
• 1 tablespoon chia seeds

Directions

1. Grease a 6” springform pan with coconut oil, or line an 6” cake pan with strips of parchment paper for easy removal, and grease well with coconut oil. Set aside.
2. Add the pecans, almond flour, pitted dates, coconut oil, cinnamon and salt to a food processor or high-powered blender and pulverize until it comes together into a sort of sticky dough, with small pecan bits remaining. Don’t over process, or it’ll turn into nut butter! Press the pecan date dough evenly along the bottom of the prepared pan.
3. In the same food processor or high-powered blender (no need to wash between - I used my Vitamix, but most powerful blenders should do the job), combine all of the filling ingredients except for the freeze dried blueberries and blend for about 2 minutes, or until the mixture is silky smooth and creamy. Scrape down the sides as necessary. You may need to add a bit more coconut milk or lemon juice to get it to blend smoothly if your blender isn’t super high-powered.
4. Once it’s smooth, taste the mixture and adjust the sweetness/tartness/spice levels, if desired.
5. Pour ⅔ of the filling into the prepared pan over the pecan crust. Smooth out the top and tap the pan hard against the counter a few times to release any air bubbles. Place in the freezer.
6. Add the freeze dried blueberries to the remaining batter and blend to incorporate. Spread over the plain layer. Return to the freezer.
7. Rinse out the blender, and add the fresh blueberries, lemon juice and chia seeds to it. Blend until smooth, and then pour over the other layers.
8. Place in the freezer to set for at least 3 hours or until completely firm before slicing and serving. I recommend running your knife under hot water to warm it up before cutting the cheesecake with the still-hot (dried) knife.
9. Serve frozen or let them thaw at room temperature for 10-15 minutes before serving. Store in the freezer for up to 2 weeks.

Notes

You can also cover the cashews in very hot/boiling water and let them sit for about an hour if you want to speed up the process - it won't be quite as creamy, but it will do the trick!