October 11, 2016

Raspberry Cheesecake

This raspberry cheesecake is my entry for this year's Austrian Bake my Cake Award! 
If you like, you can vote for my recipe here (until Nov 29!). 

xoxo Christina

Ingredients (15 cm springform pan)

for the crust:
  • 150 g pitted Medjool dates
  • 40 g almonds
  • 50 g flour
  • 60 g oats
  • 5 g vanilla sugar
  • 1/2 tsp cinnamon
  • 1/2 tsp gingerbread seasoning
  • 110 ml water


  • 120 g soaked cashews (best is overnight)
  • 40 g maple syrup
  • 200 g plant based yogurt
  • 5 g vanilla sugar
  • vanilla pulp from 1 vanilla bean
  • lemon zest
  • 5 g coconut flakes
  • 40 g chia seeds


  • 110 g frozen raspberries
  • 45 ml water
  • 1 tbs maple syrup
  • 2 g agar agar
  • 2 ml rum flavoring
  • 30 g vegan chocolate
  • optional: fruits, nut butter, coconut flakes,....

Heat the oven to 175 C degrees. For the crust simply mix all crust-ingredients until you have a sticky dough. Line the baking pan with parchment paper. Use your fingers to evenly press the dough into the bottom and up the sides. 

Combine all ingredients for the filling except the chia seeds. Best is to use a high speed blender to make it very smooth. Add chia feeds and mix again. Pour the batter over the crust and spread it into an even layer. Bake for 40-45 minutes. 

Meanwhile, thaw the raspberries with maple syrup and a little bit of water in a small sauce pan and bring it to a boil. Then press it through a sieve to remove the seeds. Pour the raspberry juice back into the sauce pan, add rum flavoring and agar agar and bring it to a boil again. 

Cool the cheesecake, then run a thin knife around the edge of the cake to make sure it's not sticking to the sides. Pour the raspberry jelly over the cheesecake and let cool down. Garnish the cake with melted chocolate & fresh berries.

Voilà! Hope you like it! xx

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