Lime Cheesecake from Jean-Christian Jury’s new book Vegan: The Cookbook comes with a French Polynesian heritage. The crust is a blend of soaked raw cashews, coconut, dates and cacao nibs. Pat that into the bottom of a cake pan and then pour in the filling -- a whirred-up blend of avocado, cashews and lime juice -- for a cheesecake like no other. Its color is out of the world, as is the taste. If you have never tried any vegan baking, this is a stellar place to start.
Lime Cheesecake by Jean-Christian Jury Makes 1 (9-inch/23 cm) cake This recipe is for me the best option for a hot summer dinner. Use a good coconut oil, non-hydrogenated and without trans-fats, preferably organic. You can also twist the recipe by mixing half fresh lime juice and half fresh orange juice, same for the lime zest that you can mix with orange zest. Ingredients For the base: list of 6 items • Vegetable oil, for greasing • 2 cups (240 g) raw cashews, soaked in water overnight and drained • 1 cup (90 g) coconut flakes • 1/2 cup (120 g) pitted (stoned) dates • 1/2 cup (50 g) raw cacao nibs • A pinch of salt list end For the filling: list of 8 items • 1 large Hass avocado, peeled and pitted (stoned) • 1 1/2 cups (360 g) cashews, soaked in water for at least 2 hours and drained • 1/2 cup (120 ml/4 fl oz) melted coconut oil • 1/4 cup (60 ml/2 fl oz) fresh lime juice • 1/2 cup (120 ml/4 fl oz) maple syrup or agave syrup • 1 teaspoon vanilla extract • A pinch of sea salt • 1 tablespoon finely grated lime zest (optional) list end Directions Grease a 9-inch (23 cm) springform cake pan with vegetable oil. To make the base, using a food processor, pulse the cashews, coconut flakes, pitted dates, cacao nibs, and salt a couple of times until they are mixed and broken down. Spoon the mixture evenly over the bottom of the prepared cake pan Press with your fingers to make a firm base. Set aside in the refrigerator. To make the filling, using a food processor or a high-speed blender, combine all the ingredients and process until smooth and creamy. Spread the filling over the base and, using a rubber spatula, create a smooth surface. Chill the pie in the freezer for 1 hour, then transfer to the refrigerator for 2 hours before serving. * * * -- Keep On Cooking Dale Campbell Cooking In The Dark CookingInTheDark.libsyn.com _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
