Double glazed praline cheesecake
Who is deserting her blog right now as she continues to create recipes?
It is true that I am a little lazy to write articles at the moment ... and yet I have good things to put on the blog! Well, I'm very late for some photo articles I wanted to do, but...it will happen very soon ^^
So new recipe that sends heavy, for all lovers of cheesecakes! I present to you today a cheesecake which does not need baking and which is has not one but two frosting on the back! And it is gluten free!
The ingredients needed are oatmeal, hazelnuts, coconut oil, pitted dates, cashews, plain soy yogurt, agave syrup, hazelnut puree, juice. lemon, dark chocolate, coconut cream, icing sugar, liquid raspberry extract.
The necessary utensils are a springform pan, baking paper, kitchen scale, tablespoons, a powerful blender, bowls, a spatula, cling film, an electric whisk.
Biscuit base: 100g of oatmeal 50g of hazelnuts 80g of melted coconut oil 100g of pitted dates
Cream: 230g of cashew nuts 125g of plain soy yogurt 150g of melted coconut oil 80g of agave syrup 3 tbsp of hazelnut puree
Ganache: 200g of dark chocolate 250g of coconut cream
2nd icing: 200g of coconut cream 170g of icing sugar 2 tsp liquid raspberry extract
1st step biscuit base: - Mix together the hazelnuts and oatmeal. - Then add the dates and melted coconut oil. -Put baking paper or cling film at the bottom of the springform pan and flatten the mixed mixture using the back of a tablespoon.
2nd cream step: - Soak the cashews beforehand (about 4 hours). - Drain and rinse them with lukewarm water. - Place them in your mixing bowl with the spoonfuls of hazelnut puree, melted coconut oil, agave syrup, soy yogurt. - Mix everything until a creamy and smooth paste is obtained. (take breaks while mixing, so as not to overheat your mixer). - Pour the cream obtained in your springform pan on the biscuit part. - Reserve in the refrigerator 4 hours minimum (I let stand overnight).
3rd step the ganache: - Pour the coconut cream into a saucepan, bring to a simmer over low heat. - Break the dark chocolate into pieces in a salad bowl. - When the coconut cream is ready, remove it from the heat and pour it over the chocolate. - Mix with a spatula until the chocolate is completely melted. - Put food film in contact and leave for about an hour in the refrigerator. - Whip the ganache with an electric whisk once it has rested and has cooled well.
4th step application of the ganache: - Unmold the cheesecake, use a spatula for icing or a flat knife to help. - Put it on a plate or a grid and pour the ganache, apply with a spatula over the entire surface of the cake. - Put in the fridge.
5th step, second icing: - In a large bowl, whip the coconut cream, the icing sugar and the raspberry extract with an electric whisk. -Pour over the cheesecake (on a wire rack if you don't want the plate to be covered in icing). - Leave to rest for a good hour in the refrigerator and enjoy!
As a decoration, I sprinkled the cheesecake with chocolate shavings and cake decorations from the Baking Time Club brand (vegan and gluten-free).