Sugar-free, oil-free, gluten-free baked cheesecake recipe using Creamy Heaven.
Ingredients (makes one 14cm round cake)
＊1/4 cup oats
＊1/4 cup almonds
＊1.5 Tbsp almond butter
＊1 cup TOKYO VEG LIFE faux-mage Creamy Heaven
＊1/2 cup fermented cashew cream
＊1/4 cup coconut cream
＊3 Tbsp apple sauce
＊3 Tbsp lemon juice
＊1 Tbps cornstarch
How to Make
1．Flip a coconut milk can upside down and keep it in the refrigerator overnight.
2．Prepare the apple sauce. Remove cores and peel apples and cook in a pot with just enough water to cover until soft. Process in a blender with the cooked juice to make sauce.
3．Prepare the crust. Process oats and almonds in a food processor to grind them roughly. Add dates, breaking them apart. Pulse few times to let the dates mix in with oats and almonds. Add almond butter and mix well.
4．Spread the crust mixture on the bottom of a 12cm cake pan. Press with hand to flatten it out evenly. Bake in a preheated oven at 180℃ for 7 min. Set aside.
5．Combine all ingredients for the filling and process in a food processor until smooth.
6．Pour the filling mixture into the cake pan with the crust on the bottom. Smoothen out the surface with a spatula. Bake in a preheated oven at 180℃ for 45 min.
7．Once the cake is cool enough to touch, take it out of the pan and keep it in the refrigerator until the filling settles completely.
It’s completely free of additives and chemicals, so it’s perfect for your furry friends also. If you want to make it sweeter, you can add maple syrup, sugar or any sweetener of your choice.
You can put some fruit sauce. In the video, I used strawberry sauce, which I made by cooking strawberries in a pot with just enough water to cover until soft, blending the mixture roughly then heating it in a pot with some cornstarch to thicken the sauce.