【食譜】全素橙香巧克力起司蛋糕 (免烤) Vegan Double Chocolate Orange Cheesecake (No-Bake)

好陣子沒做全素乳酪蛋糕,前陣子突然又好想吃,但又想有點變化,於是就做了這個 全素橙香巧克力起司蛋糕

全素橙香巧克力起司蛋糕 vegan-double-chocolate-orange-cheesecake (1)

全素橙香巧克力起司蛋糕 (免烤)
Vegan Double Chocolate Orange Cheesecake (No-Bake)

如果你是第一次看我的食譜或是純素食譜,應該會想,乳酪/起司蛋糕怎麼會是全素的? 因為一般的起司蛋糕基本上都會含蛋奶,就算是免烤的,應該也會含奶,而這個全素起司蛋糕就是無蛋、無牛奶的偽起司蛋糕!

全素橙香巧克力起司蛋糕 vegan-double-chocolate-orange-cheesecake (2)

因為很久沒吃,也製作了雙層的,兩種口味一次滿足! 而且這次的搭配也是我個人還滿喜歡的組合:巧克力柳橙!

全素橙香巧克力起司蛋糕 vegan-double-chocolate-orange-cheesecake (4)

我是個大巧克力,所以有巧克力應該不陌生,而柳橙的話,是最近突然才喜歡上的味道,也覺得它與巧克力的味道很搭。做了這個六吋的乳酪蛋糕,放在新買的大盤上,愈看愈心滿意足! 不,等等,還要吃啦。

全素橙香巧克力起司蛋糕 vegan-double-chocolate-orange-cheesecake (5)

這個全素橙香起司蛋糕無蛋、無牛奶,取而代之的是腰果與椰奶等植物性食材。融入黑巧克力、橙皮與柳橙的香氣,搭配上豐厚的堅果底層,讓它完全不輸傳統的起司蛋糕!

而這個食譜是從我先前分享過的 全素黑白巧克力榛果派 修改而,如果你是個大巧克力,極度推薦你可以先做那個!

 

全素橙香巧克力起司蛋糕 vegan-double-chocolate-orange-cheesecake (6)

表面我有再放上南瓜籽、切碎的草莓乾與可可碎豆點綴,原本是想用更多橙皮,但手邊甜橙不多,只好用其它食材加分嘍! 你也可以用其它你喜歡的配料點綴,畢竟是你要吃的嘛~ (笑)

全素橙香巧克力起司蛋糕 vegan-double-chocolate-orange-cheesecake (7)

底層帶有淡淡的可可滋味,充滿豐富的堅果味,下層的巧克力起司層融入黑巧克力,因此風味豐富濃郁、口感稍硬實一些;而上層就是讓這起司蛋糕稍微爽口一點的橙香起司層,帶著微微的橙香與柳橙的果甜味,結合在一起,滋味與口感都很豐富!

全素橙香巧克力起司蛋糕 vegan-double-chocolate-orange-cheesecake (3)

手邊沒有多的甜橙,不然真的好想再刨一點橙皮在表面,吃的時候柳橙滋味一定會更明顯、讓它更迷人! 只能想想下次多買幾顆甜橙,再做一次吧。

好了,來動手做吧!
Let’s do this!

 


(※ 可延伸食譜但請勿直接複製內文,並請註明出處與原文網址 ※)

全素橙香巧克力起司蛋糕 (免烤)
Vegan Double Chocolate Orange Cheesecake (No-Bake)


  • 食材 :( 1 個 6 吋蛋糕)
    • 派皮
    • 巧克力起司層
      • 黑巧克力 (至少 70%) 100 g
      • 椰奶 150 ml (1/2 cup + 2 Tbs)
      • 天然香草精 1/4 tsp
      • 1 小撮
    • 橙香巧克力起司層
      • 生腰果 60 g (3/8 cup), 秤量後浸泡於飲用水中 4 – 6 小時
      • 椰奶 150 ml (1/2 cup + 1/8 cup)
      • 楓糖漿 1 Tbs
      • 椰子油, 融化 2 Tbs
      • 可可脂, 融化 2 Tbs
      • 柳橙汁 70 ml
      • 甜橙皮 1/2 – 1 顆
      • 1 小撮
    • 表面點綴
      • 切碎果乾、堅果、可可碎豆、新鮮橙皮
  • Ingredients:(Yield: A 6″ cake)
    • For the Crust
    • For the Chocolate Cheesecake Filling
      • 100 g dark chocolate (at least 70%)
      • 150 ml (1/2 cup + 2 Tbs) full-fat coconut milk
      • 1/4 tsp vanilla extract
      • pinch of salt
    • For the Orange Cheesecake Layer
    • Optional Toppings
      • some chopped dried fruits, nuts, cacao nibs, and orange zest

  • 準備工作 Preparation:
    • 食材秤量好
    • Measure all ingredients.

  • 作法/步驟:
    1. 製作派皮:將去籽椰棗乾放入食物處理機中先略打碎,再加入派皮其它食物,攪打混合,視情況加少許飲用水幫助攪打,至用手指捏混合物可成團的質地
    2. 模具底層鋪烘焙紙,將派皮混合物填壓入模具中,用手塑型延伸至蛋糕模邊緣,之後放入冷凍庫備用
    3. 製作巧克力起司層:將黑巧克力用隔水加熱或是微波的方式融化,再加入椰奶、香草精與鹽,混合攪拌均勻
    4. 取出鋪派皮的蛋糕模,將巧克力起司層混合物倒入模具中,稍微搖晃使其均勻鋪平,再放回冷凍庫 20 分鐘或至巧克力層凝固
    5. 製作橙香起司層:將浸泡腰果的水倒,再用飲用水稍微沖洗。之後將橙香起司層所有食材放入食物調理機中攪打混合均勻與滑順
    6. 取出置於冷凍的蛋糕,確定巧克力層大略凝固後,再將橙香起司層倒於上頭,輕晃使表面平坦,放入冷凍 2 小時或冷藏 4 小時至完全凝固
    7. 取出脫模,表面灑上配料即可切塊享用
  • Directions:
    1. To make the Crust: Roughly chop the pitted dates in a food processor first, then add other crust ingredients. Continue to process until all chop and the mixture can stick together when pressed between your fingers. Add a dash of water to help binding if needed.
    2. To make the Chocolate Cheesecake Layer: Melt the chocolate by using a double boiler or a microwave. Then add the coconut milk, vanilla extract, and salt. Mix to combine.
    3. Take out the mold from the freezer. Pour the chocolate cheesecake mixture into the mold. Gently wiggle the pan to let the mixture even out. Return to the freezer for about 20 minutes or until the chocolate layer is set.
    4. To make the Orange Cheesecake layer: Drain out the water from the cashews and rinse them. Add all ingredients to a blender and blend until smooth.
    5. Remove the cake pan from the freezer. Make sure that the chocolate cheesecake layer has set then pour the orange cheesecake mixture on top. Slightly wiggle to smooth the top. Place the pan in a freezer for 2 hours or 4 hours in the fridge until set.
    6. Remove from the cake tin. Sprinkle the toppings, slice, and enjoy!


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全素橙香巧克力起司蛋糕 vegan-double-chocolate-orange-cheesecake (1)

Bon appétit!

 

製作日:2018.04.17

全素橙香巧克力起司蛋糕 (免烤) Vegan Double Chocolate Orange Cheesecake (No-Bake)
Prep Time
10 mins
Cook Time
30 mins
Freezing
2 hrs
Total Time
40 mins
 

好陣子沒做全素乳酪蛋糕,前陣子突然又好想吃,但又想有點變化,於是就做了這個 全素橙香巧克力起司蛋糕。

Course: Dessert
Cuisine: no-bake, vegan
Keyword: dessert, gluten-free, plant-based, vegan
Servings: 8 people
Calories: 3155 kcal
Author: 桶子葉 Barrelleaf / Nora Hsu
Ingredients
派皮
  • 70 g (1/2 cup) 整粒杏仁
  • 25 g (1/4 cup) 核桃
  • 30 g (1/4 cup) 南瓜籽
  • 1/2 tbsp 奇亞籽
  • 5 (35g) 去籽椰棗乾
  • 1 tbsp 椰子油
  • 1 tbsp 生可可粉
  • 1 pinch
巧克力起司層
  • 100 g 黑巧克力 至少 70%
  • 150 ml (1/2 cup + 2 Tbs) 椰奶 150 ml
  • 1/4 tsp 天然香草精
  • 1 pinch 鹽 1 小撮
橙香巧克力起司層
  • 30 g (3/8 cup) 生腰果 秤量後浸泡於飲用水中 4 - 6 小時
  • 150 ml (1/2 cup + 2 Tbs) 椰奶 1/2 cup + 1/8 cup
  • 1 tbsp 楓糖漿
  • 2 tbsp 椰子油 融化
  • 2 tbsp 可可脂 融化
  • 70 ml 柳橙汁
  • 1/2 - 1 甜橙皮
  • 1 pinch
表面點綴
  • 切碎果乾、堅果、可可碎豆、新鮮橙皮 適量
For the Crust
  • 70 g (1/2 cup) whole almonds
  • 25 g (1/4 cup) 1/4 cup walnuts
  • 30 g (1/4 cup) 1/4 cup pumpkin seeds
  • 1/2 Tbs chia seeds
  • 5 個 (35 g) pitted dates
  • 1 tbsp coconut oil
  • 1 tbsp cacao powder
  • 1 pinch of salt
For the Chocolate Cheesecake Filling
  • 100 g dark chocolate at least 70%
  • 150 ml (1/2 cup + 2 Tbs) full-fat coconut milk
  • 1/4 tsp vanilla extract
  • 1 pinch of salt
For the Orange Cheesecake Layer
  • 60 g 3/8 cup raw cashews, soaked for 4 - 6 hours
  • 150 ml (1/2 cup + 2 Tbs) full-fat coconut milk
  • 1 tbsp maple syrup
  • 2 tbsp coconut oil melted
  • 2 tbsp cocoa butter melted
  • 70 ml orange juice
  • Zest from 1/2 - 1 orange
  • 1 pinch of salt
Optional Toppings
  • Chopped dried fruits nuts, cacao nibs, and orange zest
Instructions
製作派皮
  1. 將去籽椰棗乾放入食物處理機中先略打碎,再加入派皮其它食物,攪打混合,視情況加少許飲用水幫助攪打,至用手指捏混合物可成團的質地

  2. 模具底層鋪烘焙紙,將派皮混合物填壓入模具中,用手塑型延伸至蛋糕模邊緣,之後放入冷凍庫備用

製作巧克力起司層
  1. 將黑巧克力用隔水加熱或是微波的方式融化,再加入椰奶、香草精與鹽,混合攪拌均勻

  2. 取出鋪派皮的蛋糕模,將巧克力起司層混合物倒入模具中,稍微搖晃使其均勻鋪平,再放回冷凍庫 20 分鐘或至巧克力層凝固
製作橙香起司層
  1. 將浸泡腰果的水倒,再用飲用水稍微沖洗。之後將橙香起司層所有食材放入食物調理機中攪打混合均勻與滑順

  2. 取出置於冷凍的蛋糕,確定巧克力層大略凝固後,再將橙香起司層倒於上頭,輕晃使表面平坦,放入冷凍 2 小時或冷藏 4 小時至完全凝固
  3. 取出脫模,表面灑上配料即可切塊享用
To make the Crust
  1. Roughly chop the pitted dates in a food processor first, then add other crust ingredients. Continue to process until all chop and the mixture can stick together when pressed between your fingers. Add a dash of water to help binding if needed.

To make the Chocolate Cheesecake Layer
  1. Melt the chocolate by using a double boiler or a microwave. Then add the coconut milk, vanilla extract, and salt. Mix to combine.

  2. Take out the mold from the freezer. Pour the chocolate cheesecake mixture into the mold. Gently wiggle the pan to let the mixture even out. Return to the freezer for about 20 minutes or until the chocolate layer is set.
To make the Orange Cheesecake layer
  1. Drain out the water from the cashews and rinse them. Add all ingredients to a blender and blend until smooth.

  2. Remove the cake pan from the freezer. Make sure that the chocolate cheesecake layer has set then pour the orange cheesecake mixture on top. Slightly wiggle to smooth the top. Place the pan in a freezer for 2 hours or 4 hours in the fridge until set.
  3. Remove from the cake tin. Sprinkle the toppings, slice, and enjoy!
Recipe Notes

 

Nutrition Per Serving (1 of 8)

  • Calories: 394 kcal
  • Carbohydrates: 19.21 g
  • Fiber: 4.4 g
  • Sugars: 9.9 g
  • Total Fat: 34.68 g
  • Saturated fat: 18.531 g
  • Cholesterol: 0 mg
  • Sodium: 56 mg
  • Protein: 6.55 g

*Nutrition Disclaimer: The nutritional information is calculated by online recipe calculators. Please note that all figures provided are estimates and should not be assumed as a guarantee.


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