Hello Food Tube!
So today we are going to rock out a raspberry cheesecake.
Decadent, pretty sexy cake!
Now we did say a cheesecake but low and behold there's no cheese in it!
So it's dairy -free, gluten-free, refined-sugar fee
and it tastes rockin!
Here we go.
So first step, we've got a spring form cake tin, 23cm.
What does spring form mean Dave?
It means ding like that!
the bottom comes out.
I've literally taken out the base and lined it.
So now we are going to start by making the base.
In a food processor or high speed blender,
we going to add walnuts, some gluten free oats, some chopped dates.
These are going to be our sweetener for the base.
So how many dates did you put in?
Errr it's up there on the screen.
Half a teaspoon of cinnamon
and I'm going to add cacao powder.
One teaspoon of vanilla extract.
Ok so that's just done in the blender or food processor, now we are going to put it in the tin.
Really nice, it tastes real biscuity.
So here you can use a spoon if you are more sophisticated,
but if you're down with your inner primate, hands work fine too just make sure they're clean!
You're definitely down with your inner primate!
So there we are base is in, looking good, Dave did a pretty good job.
Try and get it as smooth as you can, when you cut your slices it's going to look more soother and epic!
Ok so next step is the filling.
So we've actually soaked our cashews last night, because we're very organised.
But if you forget to, you can simply just boil them.
Just put them on the stove in water and boil them for 5 minutes to soften them.
So we've used raw cashews because it really adds the creamy texture rather than roasted ones.
This is where it gets a little different!
Ok so this is a cheesecake so we are using something called Agar, Agar
What's Agar, Agar Steve!?
So it's like a veggie gelatin, so gelatin normally comes from animals
so this is one that comes from a sea vegetable.
It's just a gelling agent that just holds it all together, make it real firm and like a cheesecake.
Wow!
You can get it in most health food shops.
And if not you can get it online.
So I've got my almond milk, we're just going to add 180ml
and I'm going to add in 2 tablespoons of our Agar Agar flakes.
So you just want to bring it to a simmer.
As soon as it reaches that you will see that the flakes dissolve in to it.
Ok so now that our Agar Agar has dissolved in our almond milk.
We are just going to drain our cashews.
I'm just going to add them in to the blender with 60ml of almond milk.
Ok so we are just going to add in our Agar Agar.
And then our Agave syrup.
Again if you don't have Agave you can use honey, maple syrup.
Then we are just adding our melted cacao butter.
And lastly one tablespoon of vanilla for the filling.
Ok so that is now blended, it looks super smooth.
So that's why a blender is better for that if you can do it.
It's really really good.
Wow it is like white chocolate.
Ok so we are just going to add that to the base.
See look how super smooth it is, it is like cream.
Ok so now I'm going to put that in the fridge to set for about an hour.
So while that is setting we are going to make our raspberry topping.
So we are going to add 4 tablespoons of orange juice, which is 60ml.
120g of fresh raspberries or you can use frozen if you don't have them fresh.
Chia seeds.
If you don't have these you can use some grand flax.
Now we are just going to add in our agave syrup,
and we are going to blend in to a nice jam.
So it's come out quite runny but if you leave this to sit the chia seeds are just going to coagulate
and firm it all up.
So here we are now our base and filling have set, the've been in the fridge for an hour.
It looks great, you can see it looks lovely and solid,
we're going to take our raspberry jam and here we go.
Just put it over the top and spread it around, until there is a nice even coating.
And now we are going to put that back in the fridge for another 20 minutes to set,
and then we are going to take it out and it's ready to go.
So there we are we have just taken it out of the fridge she looks great!
So here we are the big reveal, I'm going to cut around the edges first because he's a bit of a sticky fella.
Woah!
Now I'm super keen to try this delight.
Here we go!
I'm going to get in there first.
Nailed it.
Ok I'll have first.
No wait!
Really nice definition.
Base is lovely and country, country! Crunchy, it's lovely and crunchy.
Give us a thumbs up.
Refined sugar free, dairy free, gluten free, wheat free. It tastes fantastic.
All inclusive cake.
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And
happy
caking!
Yes!
Goodbye!