This is one of the most wholesome, healthy and tasty New York Cheesecakes that I have ever tried. My friends were happily surprised when I let them know that this cheesecake has actually no cheese.
It might have no cheese inside, but the texture and flavour is just like a good old classic New York Cheesecake. Plus...it's so good for you!
The flavour is super rich, since all the ingredients are natural, unrefined and easy to find.
People have even told me that this was one of the best chessecakes that they ever had!
Just try it...🌸
Cashew nuts: High in minerals and vitamins such as Copper, Magnesium, Manganese, Zinc, Phosphorus, Iron, Selenium, Thiamine, Vitamin K and Vitamin B6. High in unsaturated fats — a category of fats linked to a lower risk of premature death and heart disease. They are also low in sugar, high in fibre, high in antioxidants such as polyphenols and carotenoids and contain almost the same amount of protein as an equivalent quantity of cooked meat.
Tahini: It's the paste made from sesame seeds. It's basically the Greek/Arabian "peanut butter", but much healthier, a real powerhouse of nutrients. It is super rich in antioxidants and it's one of the most anti-aging and anti-inflammatory foods that exist and for that reason I always have it in my kitchen. It's great for cancer prevention, arthritis and general bone health.
Coconut Milk (Full Fat): Coconut is full of healthy anti-inflammatory fats that boost the metabolism, protect the heart, have antimicrobial effects, boost brain function and help in maintaining better skin, hair and teeth. Also, coconut fat is a great fat to cook with, as it has a high smoke point, meaning that it doesn't get burned easily during cooking (burned oil is basically cancer).
Chickpeas or White Beans: They are a rich source of fibre and B vitamins, as well a great replacement for meat as a source of vegetarian protein. They are very beneficial for the colon health and for the heart. It´s important to eat them well cooked, because when raw they contain anti-nutrients which block the absorption of vitamins and minerals in the body. But do not worry, when they are cooked the anti-nutrients are destroyed. In pastry, they can be used for the starch content and the neutral flavour that doesn't affect the recipe.
Oat Cookie Base: Oats are among the healthiest cereals on earth. They're gluten-free by nature and a great source of important vitamins, minerals, fiber and antioxidants.
However, sometimes oats can have traces of gluten because they may be processed in the same facilities as gluten-containing grains like wheat, rye, and barley, so the gluten-free indication on your oatmeal package can be useful if you are extra gluten sensitive.
Oats have many health benefits such as weight loss, lower blood sugar levels and a reduced risk of heart disease. They are source of so many vitamins and minerals, such as Manganese, Phosphorus, Magnesium, Copper, Iron, Zinc, Folate, Vitamin B1 (thiamin) and Vitamin B5 (pantothenic acid). They also contain a powerful soluble fibre called Beta-Glucan, which creates like a gel in the gut and it helps to reduce LDL and total cholesterol, reduce blood sugar and insulin response, increase feeling of fullness and increase growth of good bacteria in the digestive tract.
Whiskey: Who says that you can't use alcohol on a healthy diet?! Whiskey adds amazing flavour and aroma to almost every food and it's a dry alcohol, meaning that it has no sugar. The only downside to it is the alcohol itself, but not if you cook it, since the alcohol will be evaporated. So you only get the best part of it...flavour!
Blender Machine or a Hand Blender
Springform pan or round cake tin of 9 inches or 22-23cm
A bit of coconut oil or any soft oil, to stick the parchment paper on the removable sides of the springform pan
🍪For the Base:
350 grams of wholegrain cookie crumbs of your choice (cinnamon cookies work great) mixed with 3 tablespoons of coconut oil and 50ml whiskey. If cookies have no spices, you may add 1 teaspoon cinnamon, 1 teaspoon nutmeg and 1 teaspoon ginger powder.
For gluten intolerance, you can use Gluten-Free Digestive cookies, or you can also make a base using the dough of my Gluten-Free Breakfast Oat Cookies
🥧For the Cream:
300 grams of raw cashew nuts soaked in boiled water for 20-30 minutes and drained (weight them before soaking)
175 grams of canned chickpeas or white beans (drained and rinsed)
Vanilla bean powder or extract
2 tablespoons arrowroot powder or cornstarch powder
120ml agave or maple syrup (or honey for non-vegans)
2 tablespoons tahini
1 can (400ml) full fat coconut milk
3 tablespoons apple cider vinegar
1 lemon zest and juice
2 good pinches of natural salt
🍓For the topping:
Preheat oven to 160°C.
Use a bit of coconut oil on the side of the springform pan and then place the parchment paper on the sides, so that it sticks. That way, when you remove the sides it will happen smoothly without breaking the cake.
For Base: Take the base of your choice and place it evenly in your cake tin. Put in the fridge.
For Cream: Place all the ingredients in a deep bowl and use the blender of your choice to turn them into a smooth rich cream. When cream is ready, remove cake tin from fridge and poor cream on it.
Place in the oven for 45-50 minutes.
Remove from oven and let it cool completely.
Remove the sides of the springform pan and the parchment paper.
Serve with the marmalade of your choice.
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