Receta de tarta de queso de limón casera sin lácteos
Esta receta de tarta de queso de limón casera sin productos lácteos, animará sus papilas gustativas, y es un gran limpiador del paladar después de una comida.
Esta es una receta rápida y fácil de hacer, pero requiere un poco de preparación. Deberá poner los anacardos en remojo durante la noche para que se ablanden. Una vez que los anacardos se hayan ablandado, ya está listo, podrá hacer esto muy rápidamente, pero debe recordar dejar pasar 1-2 horas para que la tarta de queso cuaje.
Esta tarta de queso al limón, es deliciosa, y será un éxito entre amigos y familiares.
¿Por qué remojar los anacardos?
Los anacardos crudos deben ablandarse para poder hacer una pasta, recomendamos hacerlo durante la noche para que los anacardos estén blandos cuando estés listo para empezar a hacer la receta.
Tasty Vegan Lemon Cheesecake Recipe
Equipment
- Food processor
- Mixing Bowl
- Spring cake tin
- Baking Parchment
- Non-stick saucepan
Ingredientes
For the crust
- 4 Oz plain crackers or biscuits broken up
- 4-6 dates pitted
- ½ cup walnuts
- 2 tbsp coconut oil melted
For the cheesecake
- 1 ⅓ cup raw cashews soaked for 4-6 hours or overnight
- ¾ cup water
- 3 tbsp maple syrup or agave
- 2 tbsp coconut oil
- 1 tbsp agar agar powder
- 1 tsp vanilla extract
- Juice of 1 lemon
- Zest of 1 lemon
Elaboración paso a paso
- Preheat the oven to 200 C (375 F). Line the bottom of the spring tin with parchment.
- In a food processor, blitz walnuts, dates, and biscuits or crackers until the mixture turns into fine crumbs. Transfer the mixture to a mixing bowl and add melted coconut oil. Stir everything together with a spatula. The mixture should be sticking together.
- Transfer to the lined cake tin and spread evenly across the bottom. Bake in the preheated oven for 7-10 minutes until golden brown.
- Drain the liquid from soaked cashews and add them to the food processor. Blend with clean water, maple syrup or agave, coconut oil, vanilla extract, lemon juice, and agar agar until smooth. Scrape down the sides of the food processor as you go, to make sure everything gets evenly incorporated.
- Transfer the cashew mixture to a saucepan over low medium heat. As it heats, stir it continuously with a spatula as it begins to thicken. Carefully fold in half of the lemon zest.
- Once it has thickened a little bit, transfer the “cheesecake” mixture into the cake tin, spreading it evenly across the crust. Allow the cheesecake to fully cool down, then move it to the fridge to set for 1-2 hours.
- Before serving, sprinkle with remaining lemon zest and icing sugar (optional). Enjoy!
Notas
To store, refrigerate the cheesecake for up to 5 days. This dessert can also be wrapped and frozen.
