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!

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：巧克力與柳橙!

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。

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 (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。

作者: Nora Hsu

準備10

料理30

Freezing2

總共40

哪道菜: Dessert

料理別: no-bake, vegan

Keyword: dessert, gluten-free, plant-based, vegan

份量: 8 people

食材

For the Crust 派皮

70 g (½ cup) almonds 整粒杏仁
25 g (¼ cup) walnuts 核桃
30 g (¼ cup) pumpkin seeds 南瓜籽
1/2 Tbsp ground chia seeds 奇亞籽粉
5 pitted dates 去籽椰棗乾, ~35g
1 Tbsp coconut oil 椰子油
1 Tbsp cacao powder 生可可粉
1 pinch of salt 1 小撮鹽

For the Chocolate Cheesecake Layer 巧克力起司層

100 g dark chocolate 黑巧克力, at least 70%
150 ml (½ cup + 2 Tbsp) full-fat coconut milk 全脂椰奶
1/4 tsp pure vanilla extract 純香草精
1 pinch 鹽 1 小撮

For the Orange Cheesecake Layer 橙香巧克力起司層

60 g (½ cup) raw cashews 生腰果, soaked for 4-6 hours 浸泡於飲用水中 4 - 6 小時
150 ml (½ cup + 2 Tbsp) full-fat coconut milk 全脂椰奶
1 tbsp maple syrup 楓糖漿
2 tbsp coconut oil 椰子油, melted 融化
2 tbsp cacao butter 可可脂, melted 融化
70 ml orange juice 柳橙汁
orange zest 甜橙皮, from ½-1 orange
1 pinch of salt 1 小撮鹽

Optional Toppings 表面點綴

A handful chopped dried fruits 切碎果乾、堅果、可可碎豆、新鮮橙皮, 適量

作法

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
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

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
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

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
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
取出脫模，表面灑上配料即可切塊享用

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.

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.
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

Drain out the water from the cashews and rinse them. Add all ingredients to a blender and blend until smooth.
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.
Remove from the cake tin. Sprinkle the toppings, slice, and enjoy!

備註

剩下的密封冷藏保存，約可放 3-5 天
Store the leftover in the fridge for 3-5 days.

其它免烤蛋糕食譜：聖誕純素抹茶白巧慕斯蛋糕, 全素提拉米蘇蛋糕, 全素偽巧克力起司蛋糕
更多甜點食譜：點我
更多純素食譜：點我
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Store the leftover in the fridge for 3 – 5 days.
Other No-Bake Cake recipes: Christmas Vegan Matcha White Chocolate Mousse Cake, Vegan Tiramisu Cake, Vegan Chocolate “Cheesecake”
More Dessert recipes: HERE
More Vegan recipes: HERE
My Tools, Equipment & Ingredient List: HERE
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Bon appétit!

製作日：2018.04.17

全素橙香巧克力起司蛋糕 Vegan Double Chocolate Orange Cheesecake

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

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