Mollie Makes - - Look Sharp -


For the base 2 tbsp co­conut oil 300g (10 oz) ve­gan bis­cuits For the cheese­cake mix­ture 80g (3oz) raw ca­cao but­ter 240ml (8fl oz) al­mond milk or any plant milk 180ml (6fl oz) maple syrup 300g (10 oz) raw cashews, soaked overnight 2 tsp vanilla ex­tract 4-5 tsp freshly grated gin­ger 2 tbsp le­mon juice For the top­ping 200g (7oz) fresh rhubarb 2 tbsp co­conut sugar or maple syrup (op­tional)

tsp of vanilla ex­tract Juice of 1 or­ange 1 tsp corn­flour Chopped pis­ta­chios (op­tional)


20cm (77/ 8") round spring­form tin Bak­ing pa­per Food pro­ces­sor Large bak­ing dish Blender A slow Sun­day lunch calls for an in­dul­gent dessert that looks as de­li­cious as it tastes. Whether you’re go­ing for a full Easter roast for the next bank hol­i­day or have some­thing lower key on the cards, this gin­ger, white cho­co­late and rhubarb cheese­cake won’t dis­ap­point. There’s a mor­eish bal­ance of sweet and sharp flavours in there, plus creamy and crunchy tex­ture, while the splash of hot pink sea­sonal rhubarb gives this dessert its show­stop­per ap­peal.

For a firmer tex­ture for the cheese­cake mix­ture, use full fat co­conut milk – al­mond milk ren­ders the mix­ture quite del­i­cate. And, use gluten-free ve­gan bis­cuits for the base to make a gluten-free ver­sion of this dessert.

01 First, line the bot­tom of the spring­form tin with a cir­cle of bak­ing pa­per and cut out a long rec­tan­gle to line the sides of the tin with. Af­fix the long strip of pa­per to the in­ner sides of the spring­form tin. This is es­pe­cially cru­cial if you aren’t us­ing a non-stick tin.

02 To make the cheese­cake base, start by melt­ing the co­conut oil gen­tly in a small pot.

03 Grind the bis­cuits in a food pro­ces­sor un­til you achieve a del­i­cate crumb.

04 Add the melted co­conut oil and process un­til the mix­ture sticks to­gether. If it’s too dry add a few tea­spoons of al­mond milk, but let the bis­cuits and oil sit to­gether for a few min­utes be­fore you judge. You may find it help­ful to trans­fer the mix­ture to a large bowl and play with it a bit be­fore you de­cide if any more mois­ture is needed.

05 Trans­fer the mix­ture to the lined tin and press it into the base re­ally well, cre­at­ing a com­pact bis­cuit base. Use the bot­tom of a glass to en­sure the base is smooth, even and well bound. Place in the fridge.

06 For the roasted rhubarb, heat up the oven to 190ºC (375ºF).

07 Chop up the rhubarb into small 2.5cm (1") pieces.

08 Place the rhubarb in a large bak­ing dish, then toss in the sugar or maple syrup, or­ange juice and vanilla ex­tract. To give the rhubarb more sharp­ness, leave out the sugar.

09 Roast in the oven un­til soft, for about 10 min­utes. Thicker stalks may take longer, ap­prox­i­mately 12-15 min­utes. Re­move from the oven and al­low to cool.

10 To thicken the juice so it stays on top of the cake, place the juice in a small pot and mix corn­flour and a tea­spoon of wa­ter in a small cup or saucer. Place the pot with the juice on a low heat, mix the dis­solved corn­flour in, and al­low both to come to a gen­tle sim­mer, stir­ring the whole time. Sim­mer for a few min­utes to thicken and al­low the mix­ture to cool.

11 To make the cheese­cake mix­ture, start by melt­ing the ca­cao but­ter gen­tly over a wa­ter bath. Al­low it to cool down a lit­tle be­fore adding it to the mix­ture.

12 Put the plant milk, maple syrup and drained and rinsed cashews in a blender. If you don’t have a pow­er­ful blender, you can do this in two batches to get the cashews blended su­per smooth and creamy.

13 Add melted ca­cao but­ter, vanilla, gin­ger and le­mon juice to the blender un­til you get a su­per smooth mix­ture. Ad­just the sweet­ness and spici­ness to taste.

14 Pour the cheese­cake mix­ture over the set base and place the tin in the fridge overnight, or for at least eight hours, to set.

15 Once set, top with the roasted rhubarb pieces, the thick­ened juice and the chopped pis­ta­chios. Keep re­frig­er­ated.

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