There are few who can resist this fantastic cake native of England. But how many people, because of sudden intolerances, have had to renounce it? Well, I am one of you and I decided to share my No-Cheese Cake recipe with you!
Notebook of recipes and whisk ready!
For the Tart dough
- 250g Spelt Krumì (or if you are more greedy use the Cocoa Biscuits with Chocolate Chips);
90ml of Sunflower Seed Oil (if you like you can also use Coconut Oil; the EVO oil has a very strong flavor so if you want to use it I suggest you to dose it in recipe with a vegetable drink)
For the cream:
- 200g Vegetable Yogurt (I usually use soy yogurt but you can use any vegetable yogurt)
- 150ml soybean vegetable cream
- 45ml of rice drink
- A teaspoon of flaxseed flour
- 50ml Maple Syrup
- 80g of Wild berries
- 2 tablespoons of Cane Sugar
Crush the Biscuits until a thin powder is obtained; then combine the Sunflower Seed Oil and mix until the mixture is compact; then transfer it in a tart mould (22cm in diameter) and crush it with a spoon distributing it evenly over the whole mold then straight in the fridge to rest!
In a saucepan, pour the Rice Drink and the teaspoon of Flaxseed Flour, then put everything on the stove, mix until the flour has completely dissolved in milk and then turn off the fire.
Pour the vegetable cream into a bowl and mix it with a whisk until you get a semi-whipped cream; then add one at a time the ingredients (in this order: vegetable yogurt, the mixture of milk and flaxseed flour and then the maple syrup) until everything is completely amalgamated with the compound. Then, transfer the mixture on the tart dough in our tart mold and let it rest in the fridge for 8 hours.
In a saucepan put the berries and sugar and mix for a few minutes; After having extracted the cheesecake from the fridge decorate with the fruit topping just created!
And... Yum! Finally we can delight us with our no-cheese cake!