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Christmas vegan cheesecake with cranberries

2022. 12. 07.

Christmas vegan cheesecake with cranberries

We have turned to the last month of the year, the hair before Christmas! Make this heavenly cake for your vegan or food allergy guests and prove that what is healthy can also be delicious! Our recipe is from the ANKARSRUM recepe book.

 

Ingredients for the cake base:

130 grams flour
50 grams of oatmeal
15 grams of Ceylon cinnamon
2.5 grams of baking powder
2.5 grams of salt
20 grams of brown sugar
100 grams of room temperature vegan butter
50 ml plant-based milk, such as oat milk

Ingredients for the filling:

165 grams of unsalted, unroasted cashews
250 grams of vegetable yogurt or soy yogurt, which can also be made from berries (cranberries, raspberries, strawberries)
50 grams granulated sugar (more if needed)
37.5 grams of lemon juice
Zest of 1 medium-sized lemon
pinch of salt
120 grams of frozen cranberries

Ingredients for heart cookies:

100 grams of filling dough + 15 grams of fine flour

Ingredients for serving:

plant-based whipped cream

Christmas vegan cheesecake step by step:

1. Boil water and soak the cashews in it for 15 minutes.
2. Preheat the oven to 200 degrees.
3. Take a 20 cm diameter springform cake tin, place baking paper on the bottom.
4. Mix the dry ingredients in a bowl: flour, oatmeal, cinnamon, baking powder and salt.
5. Assemble ANKARSRUM with the 3.5-liter plastic mixing bowl for whipping and the double whisk handle, which is part of the basic set, but you can also buy it separately HERE. Check out THIS VIDEO to see what the basic set includes.
6. Beat the soft butter and brown sugar for 1-2 minutes at medium speed until fluffy.
7. Gradually pour the dry ingredients into the bowl while mixing at low speed. Mix with Ankarsrum for approx. for 1 minute.
8. Pour the vegetable milk into the bowl and continue mixing on low speed until the dough comes together.
9. Set aside 100 grams of dough for the biscuit decoration, press the rest into the springform cake tin. Bake the cake base for 5 minutes.
10. Now reassemble ANKARSRUM with the 3.5 liter plastic mixing bowl and the double whisk.
11. Blend the soaked, drained and rinsed cashews at high speed with the yogurt, sugar, lemon juice, lemon zest and a pinch of salt. Mix until smooth for 2-3 minutes.
12. Pour the smooth mixed filling on top of the pre-baked dough. Decorate the top with cranberries and bake for another 25 minutes. After that, let it cool completely and solidify.
13. While the cake is cooling, mix the 100 gram dough with the flour in a bowl to get a smooth cookie dough. If necessary, you can also help with manual kneading.
14. Roll out the dough thinly on a floured surface and cut out the heart-shaped cookies with a cookie cutter. When ready, bake them on a baking sheet lined with baking paper or in a baking tray for 10 minutes.
15. Decorate the cheesecake with the cookies.
16. Whisk the plant-based whipping cream using your ANKARSUM stand mixer with the double whisk attachment on medium speed for about 2 minutes or until foamy.
17. Refrigerate the assembled vegan cheesecake for a few hours or overnight to firm up. Serve with the help of the ANKARSRUM confectionery set!

ANKARSRUM tip:

As the holiday approaches, heart-shaped cookies can be made with a Christmas tree, star, or any Christmas-themed cookie shape.

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