Double Devilled 'Cheese' Cake

 

Method:


Base:

Process the nuts and biscuits in your food processor until they are crumbs. Add the remaining ingredients, and process for a minute. The mixture is ready when you press it in your fingers and it sticks.

Now transfer the mix to a round cake tin (approx 18 cm diameter), pressing it into the base of the tin, and evening out as best you can. Then refrigerate for an hour or so.

Remove from fridge and spread a layer of orange marmalade.

Filling:

Process the nuts until smooth in your food processor. Add the orange and lemon juice a little at a time and then add the agave nectar or maple syrup. Process until totally smooth.

Next, heat up your milk, and add the agar powder to it. Mix until smooth. Leave to cool for a couple of minutes.

Now spoon the agar mixture in the food processor, and process for a minute until well blended.

Pour the mixture onto the biscuit and nut base, and level with a spatula. Let sit for 10 minutes before the next step.

Now carefully sink the orange flesh pieces about  3 mm into the cheesecake mixture. 

Topping:

First break the chocolate down into a glass bowl. Then melt it either in the microwave or by placing the bowl in a small saucepan half filled with hot water, and placing on a low heat, mixing with a small spoon until totally melted.

Meanwhile, place the tofu and cocoa powder in the processor, and process until smooth. Then add the melted chocolate, the sugar and the rest of the ingredients, and process for a further minute. It should be a thick cream mixture. Do not over process.

Next, spoon onto the surface of the orange cheesecake filling, smoothing out with your spatula in circles, and finally adding orange zest.

Place in the fridge overnight before serving.

 

Thanks to Mouth Watering Vegan for the recipe.

Ingredients: 

Base:

  • 1 C pecan nuts, slightly toasted 
  • ½ C sunflower seeds, toasted
  • 2 Tbsp unsweetened cocoa powder
  • 50ml coconut oil
  • ¼ tsp Himalyan salt, or sea salt
  • 4 digestive biscuits
  • 2 Tbsp muscovado dark sugar
  • Zest of an orange
  • Orange marmalade

Filling:

  • 1 C cashew nuts, soaked overnight and drained
  • Juice of 3 large oranges
  • Juice of half a lemon 
  • 375ml soy/nut milk
  • 1½ Tbsp agar powder
  • 75ml agave syrup, or maple syrup
  • ½ tsp cardamom seeds, crushed
  • Flesh of an orange without the pith or skin – cut into 3 mm pieces, and set aside

Topping:

  • 230g firm silken tofu
  • 1 heaped Tbsp cocoa powder
  • 100g dark chocolate
  • Pinch of salt
  • 1 Tbsp molasses, or other dark sugar
  • 1 tsp orange zest