Another Cheesecake finally. I haven’t made a lime cheesecake before and paired with fresh blackberries and blueberry powder by Arctic Powders and a base made with tahini and Chocolate Lovers powder by Yoursuperfoods it is absolutely fabulous.
Ill make it short this time I just know if you love the tanginess of limes and the fresh taste of blackberries you will love this cake!
As always please tag me on Instagram if you do try it. Id be honoured.
Vegan Blackberry Lime Cheesecake
Place the first five ingredients into a food processor and pulse until it all comes together.
Press this mixture ino the base of a bread tin and refrigerate.
Now place the remaining ingredients except the lime juice, matcha, blueberry powder and blackberries into the food processor and blend until very creamy.
Divide the cream mixture into two and blend in the lime juice and matcha. Pour on top of the base of the bread tin and freeze until well set.
Place the other half of the cream mix and add the blueberry powder and blackberries. Blend until combined.
Pour on top of the lime mixture and freeze.
When half set press some more blackberries into the cream and scatter some lime peel shavings on top.
WARNING! This is not a healthy cake! Its full of sugar and white flour.
But on the other hand its my little James’ favourite cake and I had to perfect the vegan version of it. So here it is your treat that is to be enjoyed sparingly but nevertheless enjoyed.
Aquafaba is very temperamental so let me know how it works for you. Every tin of chickpeas could be different in aquafaba quality so maybe try different brands if it doesn’t work well at first. I had a few terrible outcomes but this one turned out perfect.
Vegan Lemon Meringue Pie
To make the shortcrust pastry mix together the first three ingredients and knead until well combined. Shape into a ball and refrigerate for about 30 minutes
To make the Lemon curd filling place the juice of three lemons and sugar into a saucepan and heat until the sugar is dissolved. mix the cornflour with the cold water until dissolved and stir into the hot juice sugar mix. Stir constanly until it thickens. Now add the coconut milk, stir well and let it cool.
Roll out the pastry. Grease an eight inch tart tin and press the pastry into it. Blind bake the pastry for about 15 minutes at 175 degrees C. Pour in the lemon curd. let it cool completely.
To make the meringue. Pour the aquafaba into a bowl add the cream of tartar and mix at full speed until its very firm. Gradually add the sugar and vinegar and mix until very very firm peaks appear.
Pipe or slather onto the now completely cool base and lemon curd and bake in a preheated over at 130 degrees C for about 45 -50 minutes or until the meringue is crunchy.
Although I am on my sugardetox I couldnt help but make cakes. I just love making cakes and I much too rarely make chocolate cakes.
So here is one that ive been thinking of making for a long time but never got to it.
The Rocher Cake (or tiny cakes in this case).
This will make about 5 small cakes depending on the size of your tins. I have made several different sizes so I wont give you guidance on the measurements.
As always if you recreate anything you see on my blog please tag me on Instagram. Id love to see your creations.
Combine the first 3 ingredients and press into the bottom of small cake tins.
Place the next 5 ingredients into a food processor and blend until very smooth.
Divide the mixture into two. Add the cacao to one half and spoon the dark mixture on top of the bases.
Freeze for about 30 minutes and do teh washing up in between 🙂
Now spoon the remaining mixture on top and freeze for another hour or so until set.
Decorate with homemade rochers.