The recipe vegetable cheesecake in the variant with peaches and almonds, particularly good in this period.
for the base:
- 80g of vegetable digestive biscuits
- a tablespoon of non-hydrogenated organic margarine
for the cream:
- 150g of soy yogurt
- 100g di silken tofu
- 1 fishing
- 1 tablespoon of cornstarch
- 3 teaspoons of agar
for the garnish:
- 1 fishing
- 3 teaspoons of brown sugar
- 1 teaspoon of agar agar
- half a cup of chopped and lightly toasted almonds in a pan
Prepare the base by putting the cookies in a blender and reducing them to powder.
Mix them with the melted margarine and with this dough, line the base of a 15 cm diameter springform pan after having lightly greased it. Mash well with a fork and put in the freezer.
While the base is compact, put the yogurt, silken tofu, starch and peach cut into pieces in the blender and blend until you get a homogeneous mixture. Don't worry if some peach fragments remain, it will give a pleasant effect to the cake.
Put the cream in a saucepan over low heat, and when it is about to boil, add 3 teaspoons of agar mixing well to avoid lumps. Boil for a minute and turn off.
Pour the cream onto the base and refrigerate to solidify. After about 30 minutes, when the cream has already solidified a little, prepare the garnish.
Take the peach, peel it and cut it into small pieces. Put it for 4/5 minutes on the fire with the sugar then reduce to a puree with the blender.
Put back on the heat after adding a teaspoon of agar agar and boil for 1 minute, then pour the garnish over the cream spreading it evenly with a spoon and cover with the toasted almonds.
Let it rest in the refrigerator for at least an hour. When ready to serve, open the hinge of the pan being careful not to break the cake.
Texts and The Goat's Kitchen