How To make Blueberry Cheesecake Macadamia
-----PATTI - VDRJ67A
:
CRUST 3 1/2 ounce Macadamias :
crush in blender
1 cup Flour
1/4 cup Brown sugar pack firmly
1/2 cup Sweet butter :
softened
1ST LAYER:
24 ounce Cream cheese softened
1 teaspoon Vanilla
1 cup Sugar
4 Eggs :
room temp
2ND LAYER:
1 cup Sour cream
2 tablespoon Sugar
1/2 teaspoon Vanilla
TOPPING:
2 cup Fresh blueberries
1 tablespoon Cornstarch
3 tablespoon Water -- cold
CRUST: Combine crust ingredients. Mix well; press onto bottom of 10" springform pan. Bake in preheated 400~ for 10-15 minutes. Reduce oven temperature to 350~.
1ST LAYER: Crumble cheese in large bowl. Add 1 tsp vanilla, 1 cup sugar and eggs; beat at high speed with electric mixer until blended and smooth, about 4 minutes. Pour over crust. Bake at 350~ for 40 minutes until set (not completely firm). Remove from oven; cool 10 minutes.
2ND LAYER: Combine sour cream, sugar and 1/2 ts vanilla. Spread over top of cheesecake. Bake at 350~ for 5 minutes. Cool; spread blueberry topping over top. Refrigerate before serving.
TOPPING: Mix cornstarch with cold water to form smooth paste. Stir in blueberries; cook until thickened. Let cool; spread on cheesecake. Cool 1 hour then refrigerate.
How To make Blueberry Cheesecake Macadamia's Videos
Raw (Vegan) Dairy Free Berry Cheesecake Recipe
Have your cake and eat it too with this show stopping raw berry cheesecake! This vegan delight is bright in colour and flavour, flecked with fresh local berries for the dreamiest of dairy free desserts.
Serves: 8
Prep time: 30 mins
Cooking time: 40 mins
Get the full recipe here:
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Easiest Raw Vegan Berry Cheesecake / Lo Más Fácil Pastel de Queso Vegano
Today's quickie recipe is Vegan Berry Cheesecake.
To get full Easiest Raw Vegan Berry Cheesecake recipe click here:
Also did you know if you eat 1 vegan meal a day you are actually considered a vegan? Nah, not really :P
Let me know what you think about my Vegan Berry Cheesecake in the comments below.
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[NO-BAKE] BLUEBERRY CHEESECAKE (VEGAN + GLUTEN-FREE)
This vegan blueberry cheesecake recipe is completely raw, refined sugar-free and gluten-free too!
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Music by: Feeling Free by Alvaro Angeloro and Nicolai Heidlas
Vegan Blueberry Cheesecake-
Tammy’s raw vegan cheesecake is creamy, tart and delicious. Easy to make with simple ingredients and no bake fuss. This Vegan cheesecake will not disappoint.
Raw Blueberry Cheesecake on Hazelnut Crust. Vegan. Gluten-Free.
Recipe in my PLANT-BASED & GLUTEN-FREE yummy cookbook LICK YOUR PLATE available on my website galasorganickitchen.com
Music by trevorbrownmusic.com
RECIPE BELOW
Enjoy!
Heavenly Blueberry Cheesecake
on Hazelnut Crust with Chocolate Icing
There is nothing better than a dessert full of good fats and protein and on top of it loaded with antioxidants! Enjoy this elegant little tart with its happy purple colour and delightful flavour combinations. You can use strawberries instead of blueberries, which makes it pink and ever so lovely too. Enjoy the abundant summer berries, but do note that this recipe makes a small cake tin, so if you want a regular size just double the ingredients. Too easy.
For a small round cake tin 17cm
Serves 8
Crust ingredients
1/2 cup hazelnuts, roughly chopped and roasted
1/4 cup desiccated coconut
6-8 Medjool dates
1 pinch salt
1 tbsp coconut oil
Filling ingredients
1 cup raw organic cashews soaked overnight in water, or 4 hours, strained
1/4 cup cacao butter
1/4 cup coconut oil
1/4 cup lemon juice
1/4 cup maple syrup, depends on your desired sweetness
1 pinch salt
1 punnet/120-150g fresh blueberries, if using frozen they must be defrosted
Chocolate layer ingredients
1/4 cup coconut oil
1 tbsp cacao powder
2 tbsp maple syrup
Vanilla
Pinch salt
Garnish
Cacao powder, nibs, or nothing
ACTION!
Take a little coconut oil in your hands and oil a small round cake tin with your fingers.
Blend the crust ingredients and press them into the cake tin.
Melt the butter and oil in a double-boiler (a bowl that’s sitting on top of a pot of hot water—make sure it's not boiling, and the bowl isn't touching the water).
Blend the filling ingredients for about 2 minutes until really creamy. Pour onto the crust and refrigerate until nearly firm.
To make the chocolate icing melt all the ingredients in a double-boiler, gently, and pour over the cake.
Sprinkle with cacao nibs or cacao powder and chill until the icing goes hard, which may take around 1 hour. Even better make this a day ahead and chill the whole cake overnight to guarantee all the layers are firm.
Cut with a knife dipped in hot water, so it's nice and hot and cuts neatly.
You can, of course, decorate your raw cake creation with edible flowers for an extra enticing and heavenly touch, making it immediately fit for a fine dinner party, celebration or purely to show off.
Tip
When you exchange the blueberries for strawberries or raspberries, add 250g and also try exchanging the hazelnuts for almonds—delish!
Raw Vegan Blueberry Cheesecake
Raw Vegan Blueberry Cheesecake
For the crust:
1 cup pecans or walnuts
1 cup pitted medjool dates
1/2 cup oats
pinch of salt
For the filling:
2 cups cashews- soaked 4 hours
1 cup coconut cream
1/2 cup maple syrup
1/4 cup lemon juice
1/4 cup coconut oil (melted)
1 cup blueberries
2 teaspoons vanilla extract
pinch of salt
For jam topping:
1 cup blueberries
1 tablespoon lemon juice
1 tablespoon chia seeds
Directions:
Pulse crust ingredients until they stick together well, press into a springform pans (or 3-4 mini pans).
Add all filling ingredients to a food processor or blender and blend until smooth. Pour into pans over crust, freeze 6 hours.
Let cheesecake sit out of freezer 10 minutes before slicing and serving .
Blend jam ingredients and pour over cheesecake before serving.
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