Black and Red Currant Cheesecakes
Ingredients
For the Crust
- 60 g lotus/speculoos cookies crushed with a rolling pin or ground in a blender until fine
- 15 g vegan butter I use baking block or stork
- ¼ teaspoon maldon salt
For the Filling
- 90 g raw cashews soaked in water for an hour
- 140 g silken tofu
- 140 g vegan cream cheese
- 115 g caster sugar
- Zest of ½ lemon
- 3 tablespoon lemon juice
For the Topping
- 45 g red currants frozen or fresh
- 45 g black currants frozen or fresh
- 1 tablespoon lemon juice
- 1 tablespoon orange juice
- 3 tablespoon caster sugar
Instructions
For the Crust
- Grease the inside of two 4 inch spring form cake tins. Line the bottom with baking parchment.
- Place the butter in a small pan over a low heat and melt. Alternatively melt in the microwave.
- In a medium bowl combine the melted butter with the cookie crumbs and the salt.
- Divide the base mix into two and press into the bottom of each cake tin to form an even layer. Refrigerate for ten minutes.
For the Topping
- Combine all ingredients in a small saucepan over a medium heat.
- Cook until the red currants start to lose their shape and the sugar has completely dissolved.
- Allow topping to cool completely.
For the Filling
- In a high speed blender combine all the ingredients and blend until smooth.
- Divide the mix between the two prepared cake tins.
- Tap the tins lightly on the kitchen surface to release any large bubbles. Pop the bubbles on the surface with a clean toothpick.
- Place in the preheated oven for 35 minutes. The tops should be just starting to turn golden brown.
- Remove from the oven and allow to cook for 20 minutes. Once cool, place in the fridge for two hours minimum before removing the cakes from their tins.
- Divide the topping between the two cakes and serve. A grating of fresh orange zest is a nice touch too.