Raspberry Vegan Cheesecake

For Raspberry Insert

Ingredients

• 350 g raspberry purée

• 80 g sugar

• 6 g pectin NH

• 40 g glucose

• 15 g lemon juice

Method

1. Heat the raspberry purée to 40°C.

2. Mix the sugar with pectin NH.

3. Add the sugar–pectin mixture to the warm purée while whisking.

4. Add the glucose and bring to a full boil.

5. Stir in the lemon juice.

6. Pour into insert molds and freeze until solid.

Raspberry Lotus Crunch Base

Ingredients

• 300 g lotus biscuits

• 80 g almond flour

• 140 g melted coconut oil

• 60 g maple syrup

• 2 g salt

• 15 g freeze-dried raspberry powder

Method

1. Crush the oat biscuits into fine crumbs.

2. Mix with almond flour, salt, and raspberry powder.

3. Add melted coconut oil and maple syrup.

4. Mix until evenly combined.

5. Press firmly into molds or frames.

6. Chill until set.

Cashew Cheesecake Mixture

Ingredients

• 500 g soaked cashews (well drained)

• 320 g coconut milk

• 160 g sugar

• 70 g lemon juice

• Zest of 2 lemons

• 5 g vanilla

• 2 g salt

• 180 g cocoa butter (melted)

• 9 g agar agar

• 140 g water

Method

1. Blend the cashews and coconut cream until completely smooth and silky.

2. Add sugar, lemon juice, lemon zest, vanilla, and salt. Blend again.

3. Emulsify the melted cocoa butter (45°C) into the mixture.

4. Boil the agar agar with water for 1 minute to fully activate.

5. Cool slightly and incorporate at approximately 70°C into the mousse while blending.

6. Assemble immediately and freeze.

Raspberry Vegan Cheesecake.pdf

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