Atmos

Ingredients:

Base:

• 150 grams digestive biscuits
• 50 grams of 100% plant based butter
• 25 grams of sugar
• pinch of salt

Cheesecake filling:

• 125 grams unroasted and unsalted cashew nuts (soak in water overnight)
• 250 ml plant based milk (soy milk or almond milk)
• 1 tsp agar agar (Colorless)
• 1 tsp apple cider vinegar
• 1 pinch of salt
• 1 jar of white beans (360 grams)
• 2 tbsp sunflower oil
• 150 grams of icing sugar
• 1 tsp vanilla extract
• 3 tbsp cornstarch
• lemon zest of 2 lemons
• 90 ml lemon juice (the juice of the 2 lemons that you have grated)

Raspberry swirls:

• 100 grams of raspberries (frozen)
• 2 tbsp sugar

Other materials:

• Digital kitchen scale
• Glass measuring cup
• Blender
• Food processor
• Springform pan Ø20cm
• Baking paper
• Sieve

Recipe:

Base:

Grease the springform pan with a thin layer of butter or oil and line the bottom with a piece of baking paper.
Melt the plant based butter and crumble the digestive biscuits in a food processor. Add the melted plant based butter, sugar and salt to the biscuit crumbs in the food processor. Process until all the butter is incorporated into the crumbs. It should form a ball when you press the crumbs together.
Pour the crumbs into the springform pan and press them firmly with the bottom of a glass to create an even base.
Place in the refrigerator while you prepare the cheesecake filling.

Filling:

Place the cashews and plant based milk in a blender and blend until smooth. If your blender is having trouble, add a little milk at a time until you have a smooth paste.
Place the cashew paste, agar agar, apple cider vinegar and salt in a saucepan and stir well. Bring to a boil, and once boiling, reduce heat to low. Simmer gently for five minutes, stirring constantly.
Turn off the heat and now add the white beans and oil to the cashew paste. Stir it briefly, then pour it into a shallow bowl and let this mix cool completely.

Raspberry sauce:

Heat the raspberries together with the sugar in a saucepan. Crush them with the rounded side of a spoon, so that the juice is released. Let it simmer for 10 minutes on low heat. Pass the raspberries through a sieve and collect the juice. You can throw away the pips.

Combine:

Preheat the oven to 160 degrees Celcius (top and bottom heat) .
Pour the cashew/white bean mixture into a food processor or blender and add the powdered sugar, vanilla extract, cornstarch, lemon juice and lemon zest . Process until the mixture is completely smooth and there are no lumps.
Pour the cheesecake filling into the springform pan and smooth the top. Pour the raspberry sauce on the cheesecake. With a knife, make circular movements over the cake, so that the raspberry sauce is evenly distributed.
Bake the cheesecake for about 1.5 hours (don't worry about cracks in the cake, you won't get them easily with this vegan baked cheesecake).
Let it cool completely and serve!

Source: https://gewoonlekkergroen.nl/vegan-cheesecake-2/#recipe