Black Forest Cheesecake (Vegan, Gluten Free, Refined Sugar Free).
This cheesecake has been on my to-do list for a while. After my parents were watching a documentary on German food, they were talking abo...
This cheesecake has been on my to-do list for a while. After my parents were watching a documentary on German food, they were talking about a Black Forest cake with 16(!) eggs, 8 layers of cake and a bottle of kirsch. At first I thought, hmm how can I make a vegan cake that traditionally requires a ridiculous amount of eggs? Then it hit me a few days later: cheesecake!
This cheesecake is not your traditional Black Forest cake. For one thing, there is no kirsch or alcohol in it, plus it is mostly raw, vegan, and gluten free. So really, it is a Black Forest inspired cheesecake, if anything. It features a brownie base, chocolate layers sandwiched with vanilla cashew cream, and of course, cherries! I topped mine with more chocolate, chocolate bliss balls, cherries, and cacao nibs.
P.S. if you want this to be 100% raw, use agave syrup not maple syrup!
Serves 8-12 people, approx. 1 hour prep, 6 hours freezing time.
Base:
1 cup raw nuts (I used pecans)
2 tbsp cacao powder
1 cup pitted medjool dates
1/4 cup cacao nibs
Vanilla Layer:
1 1/2 cup soaked cashews
1/4 coconut oil
1/2 cup coconut milk
1 scraped out vanilla bean
1/4 cup maple syrup
Chocolate Layer:
1 1/2 cup soaked cashews
1/4 cup coconut oil
1/2 cup coconut milk
1/4 cup cacao powder
1/4 cup maple syrup
Plus 1 1/2 to 2 cups frozen pitted cherries.
Optional Toppings:
50 g of vegan sugar free chocolate
2 tbsp cacao nibs
handful of cherries
3 chocolate bliss balls
1. Combine all ingredients for base in food processor or high speed blender until combined. Press into large spring-form pan.
2. Combine all ingredients for vanilla cashew layer in a high speed blender e.g. vitamix until smooth. Pour into a jug until needed.
3. Combine all ingredients for chocolate layer in a high speed blender until smooth.
4. Assemblage: pour half of the chocolate layer on top of brownie base. Layer some cherries in this layer (around 10-12). Place in freezer for 20 minutes.
5. Take cheesecake out, layer half of vanilla cream on top of chocolate. Layer cherries again, and place in freezer for 20 minutes. Repeat this process for chocolate and vanilla layer, though don't put cherries in the top vanilla layer unless desired.
6. Let cheesecake set in freezer for at least 6 hours, decorate as desired!
