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埋入自製的覆莓盆果醬、表面加上一層濃郁巧克力醬，這個 全素巧克力醬覆盆莓起司蛋糕 看起來美麗，同時也有許多不同層次結合的豐富滋味。如果你愛莓果與巧克力的結合，那麼不用考慮，來看它吧!
全素巧克力醬覆盆莓起司蛋糕 (免烤)
Vegan Chocolate Raspberry Cheesecake
前陣子我愛上了覆盆莓與巧克力的搭配。濃郁苦甜的巧克力為覆盆莓的酸度增添一種獨特的滋味。
當我前幾天在冷凍庫裡翻來翻去，看到那包冷凍的覆盆莓，然後最近剛好想吃起司蛋糕，所以就有照片中的全素巧克力醬覆盆莓起司蛋糕了。
當然，這個起司蛋糕是 Vegan 全素的，沒有蛋、沒有牛奶或任何動物性製品。(點此閱讀關於我變成 Vegan 的故事)
我想做個 Vegan 覆盆莓起司蛋糕，但是不想要整個蛋糕都是覆盆莓，而是讓覆盆莓散落在蛋糕各處。
我上網 Google 找尋靈感，然後看到 Pies and Tacos 美麗的照片，就讓我決定要來製作類似的起司蛋糕。
我有依個人偏好還有手邊食材稍微調整。雖然這個起司蛋糕看起來有點”凌亂”，但是有”亂中有序”的美，至少在我的眼中啦。
這個全素覆盆莓起司蛋糕由 3 層組合：
- 嚐起來像生巧克力布朗層的可可堅果底層
- 有秘密食材、夾著覆盆莓果醬的起司蛋糕層
- 我絕對可以單吃的濃郁巧克力醬表層
覆盆莓起司蛋糕層中的覆盆莓是用自製的覆盆莓果醬，自製它很簡單。但若你沒有太多時間，或是不管怎樣你就是不想自己做，可以直接用市售的覆盆莓果醬沒問題，對你來說行的通就好。
雖然它看起來好像有一點複雜，但相信我，製作它真的不難，主要就是攪打和混合兩個動作，還有倒出來啦。需要最多時間的冷凍，因為它需要時間凝固。
不過別煩惱這空檔，等待的同時可以看看我先前分享的 覆盆莓巧克力瑪芬、巧克力焦糖燕麥方塊，或是到我的 YouTube 頻道看看影片、說聲 Hi (Hi~)。
好了，來動手做吧!
Vegan Chocolate Raspberry Cheesecake
With homemade raspberry jam inside and chocolate sauce on top, this Vegan Chocolate Raspberry Cheesecake looks stunning with different layers of flavor. If you love the combination of berry and chocolate, look no further!
份量: 6 people
食材
Base
- 30 g (a packed ¼ cup) pitted dates 去籽椰棗乾
- 45 g (½ cup) rolled oats 傳統燕麥片
- 45 g (½ cup) ground almond 杏仁粉
- 5 g (a scant Tbsp) cacao powder 生可可粉
- A pinch of salt 鹽
- A bit of drinking water 飲用水
Raspberry jam
- 125 g frozen raspberries 冷凍覆盆莓
- 1 tsp water 水
- ½-1 Tbsp maple syrup 楓糖漿, adjust to your taste
- ¼ tsp arrowroot starch 葛根粉
Cheesecake
- 60 g raw cashews 生腰果, soaked in water for 3-5 hours 浸泡於水中 3-5 小時
- 4 Tbsp full-fat coconut milk 全脂椰奶
- 2 Tbsp maple syrup 楓糖漿
- 2 Tbsp lemon juice or lime juice 檸檬汁
- 1/4 tsp vanilla extract 純香草精
- 85 g (3 oz) silken tofu 嫩豆腐, drained and squeeze out the water as much as possible
Chocolate topping
- 3 Tbsp full-fat coconut milk 全脂椰奶
- 20 g dark chocolate chips 黑巧克力豆
- 1 tsp maple syrup 楓糖漿
作法
To make the base
- In a food processor, add the pitted dates. Chop the dates into fine pieces.
- Add the rest ingredients. Continue to process until the mixture comes together.
- Line the bottom of a 6-inch cake pan. Transfer the mixture into the pan. Press it down to form the base. Place the pan into the freezer while we make other parts.
To make the raspberry jam
- In a small pot, add the frozen raspberries and water. Place the pot over medium heat.
- Once the raspberries start to release their juice, add the arrowroot and maple syrup.
- Cook and stir until the mixture starts to thicken. Turn off the heat and set it aside to cool down.
To make the cheesecake
- Drain out the water from the soaked cashews. Give them a rinse.
- Add the soaked cashews and the rest ingredients to a blender. Blend until smooth.
- Remove the pan from the freezer. Pour the mixture into the pan. Give it a gentle shake to even it out.
- Drop a few dollops of raspberry jam onto the cheesecake filling. Use a knife to draw some small circles to create swirls.
- Return the pan to the freezer for a least 2-3 hours.
To make the chocolate sauce
- Pour the coconut milk and maple syrup into a bowl over simmering water.
- Once the coconut milk is hot, add the chocolate chips. Let the chocolate chips sit for a minute before stirring to combine.
- Remove from the heat. Let it cool down for 15 minutes.
- Remove the pan from the freezer. Add the chocolate sauce on top. Spread it out. Add more raspberries on top if you like. Slice and enjoy with more raspberry jam if you like.
中文版請見影片
Video
