I really don’t have other words to describe this cheesecake, simply delicious, seeing is believing! Then it is also a body weight friendly-dessert, it can be eaten by those who are lactose intolerant and by vegan people but also by those people who have to keep under control blood sugar and cholesterol. This cake, indeed, isn’t made with butter, we don’t use cream, cow’s milk or a lot of sugar, since we tried to preserve as much as possible the taste and the character of the ingredient. So, the sweet creaminess of coconut mixes perfectly with the fresh and a little sour note of the topping prepared with berries, do you like to try? Here is the recipe …
Ingredients for the base
240 grams of butter free biscuits
4 tablespoons of soy yogurt
10 pitted dates
Ingredients for the filling
1 liter of coconut milk (I used cashew and coconut milk because I found only this veggie milk with coconut, but the result was amazing)
3 tablespoon of grated coconut
6 tablespoons of wheat starch
2 tablespoons of chestnut flour
2 tablespoons of whole cane sugar
2 tablespoons full of soy quark or cream cheese
Ingredients for the topping
10 tablespoons of frozen berries
1 tablespoon of whole cane sugar
Preparation of the base
Blend in a blender the biscuits, the dates and the yogurt until you obtain a grainy dough that tends to attach. Roll out this dough on the bottom of a circular pan with high edges with a diameter of 24 cm and greased with oil. Press with the fingers to compact the base and raise the edges.
Preparation of the cream
In a casserole pour the wheat starch, the chestnut flour and two tablespoons of sugar. Pour the coconut milk and stir. Put on a low heat for 5 minutes, keep on stirring. After this time raise the heat and cook until the cream will simmer, stir continuously. Now the cream should be thick, remove from the heat, add the quark cheese and stir.
In a pot add the berries, some drops of lemon juice and a tablespoon of sugar. Cook on a low heat until it reaches the boil, stir often. Let it simmer for some minutes and remove from heat.
Pour the cream on the base of the cake. Let it cool down. When the surface will be consistent spread the topping. Place the cake in the fridge for about 4 hours. The delicious cheesecake is ready!