Thursday, September 5, 2013

Vegan MoFo 4- Jamies Ministry of Food- Raspberry Citrus 'Cheesecake'


Today's Raspberry cheesecake recipe was inspired by Jamie O's recipe in Ministry of Food.

I know I've shared this recipe before but it was just too yummy and pretty not to! Plus, the amount I changed it I feel ok about calling it a new recipe not an adapted one. As you'll see Jamie's recipe was a digestive biscuit, oat and butter base, a cream cheese filling and raspberry and sugar topping. I decided that I wanted to use a nut base, break out the agar agar to firm up the texture, have an entire raspberry layer (because I love them and too much 'cream' layer doesn't do it for me) and to top it with chocolate! See why I'm calling it my recipe and acknowledging his as inspiration? .. Oh and I also changed it from an entire cake to two individual cakes because they're cute!(and portion control)


The flavour of citrus in the 'cream' layer works perfectly with the raspberry 'jelly' and chocolate layer. The smooth, dense texture is surprisingly satisfying and a wonderful replacement for traditional cheesecake. Personally I preferred the ratio in the mini cheesecake but it's just more decadent as a tart with additional crust which obviously made it my husbands favourite.

Raspberry Citrus 'Cheesecake'
Jamie's Version
150g butter (plus extra for greasing the tin)
200g Digestive Biscuits
100g rolled oats
1 vanilla pod/1tsp vanilla essence
600g cream cheese
150g caster sugar
1 lemon
1 orange
300ml double cream
Topping
100g caster sugar
500g raspberries
Claire's Version
Makes 2 single serves
Base
1/2 cup Raw Cashew
1/2 cup Raw Amonds
Pinch of Salt
Stevia to taste

Citrus 'Cream'
150g Silken tofu (organic Japanese style)
Vanilla stevia to taste
1 tbsp Lemon zest
1 tbsp Orange zest
1/4 cup water
1 tsp agar agar

Raspberry Topping
1 cup frozen raspberries
Vanilla stevia to taste
1/2 cup water
1 tsp agar agar

50g Dark Chocolate 70%+

Base
  • Add nuts to the food processor
  • Process to a small crumb
  • Test the mixture by pressing it between your fingers- it should come together and release some oil
  • Press into the base of your desired tin (don't make it too thick, it's rich aim for 0.5-1cm)
  • Refrigerate/freeze while you make the citrus tofu 'cream'
Citrus 'Cream'
  • Combine citrus tofu 'cream' ingredients in a pot and bring to the boil
  • Blend smooth with an immersion blender
  • Pour onto base and leave to set in the fridge (10 mins or until firm)
Raspberry Topping
  • Combine the raspberry topping ingredients and bring to the boil
  • Blend smooth with an immersion blender
  • Pour onto citrus 'cream' layer and leave to set in the fridge (10 mins or until firm)
Chocolate Topping
  • Chop chocolate into even sized pieces
  • Melt in a Bain Marie (bowl over a pot of water)
  • Top with melted chocolate
  • Enjoy! These are best eaten while the chocolate is still liquid but will keep well in the fridge for a week


Hope you enjoyed this incite into my process of making these delicious little desserts!

Love and Smiles,








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