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Chocolate raspberry dairy free cheesecake
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Chef :
clara.vanhornfoyChocolate raspberry dairy free cheesecake
Rich in flavour but not overwhelming at all. Takes some time but is very easy. A big hit, can't even tell its dairy free! Could easily be made vegan by subsituting a nut and dried fruit crust and cocoa instead of chocolate.
Ingredient
Food ration :
8 servingsCooking time :
1 hour 20 mins
12 oz
silken tofu
1 cup
soaked raw cashews
4 oz
dark chocolate
1/2 cup
maple syrup or brown sugar
1/2 cup
dairy free milk
1 1/2 cup
graham cracker crumbs
1/2 cup
margarine
2 tbsp
brown sugar
Cooking instructions
* Step 1
Mix crust ingredients and pound into a spring form pan
* Step 2
Bake for around 8 minutes until they start to turn color at the edges
* Step 3
Soak cashews in hot water for 1 hour
* Step 4
Put cashews in food processer and blend for 1 minute
* Step 5
Add In the rest of the filling and blend for 2 minutes, scraping sides regularly
* Step 6
Bake for 15-20 minutes till top Is smooth and slightly shiny and it's not jiggly
* Step 7
Cool in freezer for 1 hour
* Step 8
Spread jam over and sprinkle raspberries. Enjoy!
Note: if there is a photo you can click to enlarge it
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