Receita de Cheesecake Caseiro de Limão sem Leite e sem Leite
Esta receita de cheesecake de limão caseiro sem sabor a limão, vai animar o seu paladar, e é um óptimo produto de limpeza de paletes depois de uma refeição.
Esta é uma receita rápida e fácil de fazer, mas requer um pouco de preparação. Será necessário molhar os cajus durante a noite para os suavizar. Uma vez os cajus amolecidos, estará pronto para partir, poderá fazê-lo muito rapidamente, mas deve lembrar-se de deixar passar 1-2 horas para o cheesecake se pôr.
Este cheesecake de limão, é delicioso, e será um sucesso entre amigos e familiares.
Porquê mergulhar as castanhas de caju?
Os cajus crus precisam de amolecer para poderem ser transformados numa pasta, recomendamos que o faça de um dia para o outro para que os cajus fiquem macios quando estiver pronto para começar a fazer a receita.
Tasty Vegan Lemon Cheesecake Recipe
Equipment
- Food processor
- Mixing Bowl
- Spring cake tin
- Baking Parchment
- Non-stick saucepan
Ingredients
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
Instructions
- 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!
Notes
To store, refrigerate the cheesecake for up to 5 days. This dessert can also be wrapped and frozen.
