A few days ago, while reading one of the new posts of a friend blogger, Thomas (Don’t Switch Off The Light), I was hypnotized by the cherry & blueberry cheesecake realized by his wife! It looked so delicious!
I was looking forward to trying their cheesecake, but while reading the recipe I found out some of the key ingredients were out of my reach (tofutti??? What is that, do they have it in France??? Digestive cookies… Mcvites digestives – the only ones I find – are not vegan…).
But the cherry and blueberry cheesecake was calling me, and I thought that the almond ricotta could be my tofutti, some nice vegan cereal cookies could replace the digestives and I created this:
I cannot know if it tastes as good as Thomas’ wife masterpiece but I assure you that if tofoutti and digestives are out of your reach, and you crave for a simpler vegan blueberry cheesecake, mine will make the deal!
Wow! It’s so yummy!
Tomorrow I’ll post the recipe!
Thank you Thomas & wife! And also to Miyoko Schinner and her great book Artisan Vegan Cheese
Here comes the recipe!
For the filling:
400 g vegan ricotta or…
If you want to do your own ricotta, you have to start one day before and you need:
220 g blanched almonds soaked in water for 12 hours
200 ml water
Put almonds, a pinch of salt and water in a blender. Process until light and fluffy, almost creamy! Taste it and stir in more salt if desired. In the refrigerator it will keep for more or less a week and it can be also used as spread on your toast with some jam or use it for some salty recipe, as a non vegan ricotta cheese.
100 ml maple syrup
1 organic lemon, juice and zest
For the filling, mix the vegan ricotta cheese, lemon juice, zest and maple syrup together in a bowl until well combined. Taste the mixture and add more syrup, to taste.
For the crust:
14 vegan biscuits, crashed, I used cereal ones, similar to Petit Beurre biscuits
3 tb spoons of vegan margarine
In a medium bowl, mix crumbs with margarine. Press onto bottom of 19/20 cm springform pan.
Spoon the mixture on top of the biscuit mixture.
For the top:
250 g blueberries (I used frozen ones)
1 tb spoons of vegan margarine
2 spoons organic lemon juice
60 ml maple syrup
2 sheets agar agar gelatin
Combine all ingredients (apart from agar agar) in a saucepan over medium-high heat. Bring to a simmer, and cook until berries break down, about 5 minutes. Add the agar agar and let it melt. Taste and add more syrup if needed. Let cool.
Spoon the blueberry mixture on the cheesecake, chill in the fridge for at least 2 hours.