I have to admit, I’ve always loved cheesecake, but I’ve rarely tried/baked a good cheesecake. As is usually the case with me, I had no peace until I made/created it to my liking. Let’s be clear, this is not a classic cheesecake, not only is there no cheese in it, but it hides a little black surprise – poppy seeds, which I adore! For me it’s a win-win combination.
It contains white light cream with a silky texture, poppy seed cream and gluten-free sponge cake without oil. So can it be better?
Now that I’ve already started with the unusual ingredients, I have to reveal to you the secret for the finest biscuit that is gluten-free and oil-free.
One banana is responsible for everything, which perfectly combines all the ingredients, and because of it, this gluten-free biscuit is compact, soft and does not crumble!
Of course, you can use the recipe for it in other combinations. Chocolate tart comes to mind now… you see, the combinations are numerous.
I hope you will give this cheesecake a chance and that it will delight you as much as it did me.
For a mold with a diameter of 20 cm
- 180 g of oatmeal
- 130 g of coconut crumbs
- 1 banana
- 90 g of agave syrup
- 1/2 teaspoon of cinnamon
- a pinch of salt
- 120 g of ground poppy seeds
- 2 tablespoons of rum
- 190 ml of herbal drink
- 2 tablespoons of agave syrup
- 3/4 spoon of the density
- 300 g of silken tofu
- 1 can of coconut milk (400 ml)
- 100 g cashews
- 2 tablespoons of agave syrup
- 40 g density
- 2 teaspoons of vanilla flavoring
- juice of 1 lemon
- Line the mold with greaseproof paper.
- Put all the ingredients for the sponge cake in a food processor and blend until you get a compact, sticky mixture.
- Press the mixture into the mold so that it is the same size on all sides and let the ends be approximately 3 cm from the bottom of the mold (even thickness).
- Place in the refrigerator.
- Make the poppy seed cream by putting all the poppy seed cream ingredients in the pot, except for the thickeners.
- Cook on low heat for about 2 minutes and add the thickener at the end.
- Pour the mixture into the biscuit mold and cool.
- Turn on the oven at 170 degrees.
- Make a white cream by putting all the listed ingredients in a chopper and blending until you get a cream without lumps.
- Slowly pour the white mixture into the mold and put it in the oven.
- Bake the cake for 60 minutes at 170 degrees.
- When the cake is baked, it will still be runny in the middle and let it cool completely.
Decorate it with coconut crumbs and fruit as desired!
Hi, I’m Vinka and I’m an avid plant-based fan. As long as I can remember, I like to cook and come up with slightly healthier recipes. In order to preserve all my dishes, I decided to create a blog Veganica.hr where you can find a lot of interesting and delicious vegan recipes. In my spare time I cook, photograph, read, hike, travel and explore the world of plant-based nutrition. I equally enjoy sweet and savory dishes, but I especially enjoy making raw cakes. My desire is to show how vegan dishes are simple, healthy and, above all, very tasty 🙂
You can find my other recipes on my Instagram account @vinka_veg