Vegan elderflower cheesecake

I can’t deny, I’m longing for Spring now! My body and soul craves for the sunshine and vitamin D. I want to breathe in the sweet nectar of the fruit trees which blossoms in our street at March. Cherry, peach and elderflower.
My grandma used to collect the yellow flowers, and with lemon and sugar, she created delicious cordials for us. With this recipe, I ‘d like to bring the Spring a little bit closer, and I hope you’ll enjoy it too.
Ingredients for six mini cakes
For the crust:
1/2 cup dates, pitted
1 cup rolled oats
2 tbs coconut oil
1 tbs rice syrup
2 tsp peanut butter
2 tsp chia seeds
1 tbs water

For the filling:
140 g tofu (silken)
1/2 cup plant-based milk (I used rice milk for this recipe)
2 tbsp elderflower syrup (organic)
2 tsp ground almond

For the meringue
50 g aquafaba (chickpea water)
70 g caster sugar
25 ml of water

1. To prepare the aquafaba, drain the liquid from the can and on medium heat, reduce by half. Pop into the fridge for overnight, or into the freezer for 20 minutes.
2. For the crust, put all ingredients to a high-speed blender. Whizz until combine.
3. Press the mixture into each mould (I used silicone ones). Bake on 160 C degree for 7 minutes.
4. Meanwhile, blend all the filling ingredients together until you get a smooth texture.
5. Pour the filling into the crusts and bake for 20 minutes. Remove from the oven and cool down completely before decorating with meringue.
6. For the meringue, whisk the aquafaba with a high-speed hand mixer. In a small saucepan, add the caster sugar with the water and bring to boil.
7. Once the sugar syrup reaches 120 C degrees, pour carefully to the aquafaba to make it glossy.
8. Pipe to the top of the cakes, brown their surface with a blow torch.


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