speculoos & clementine vegan cheesecake

It’s almost time for Sinterklaas! That means that very soon, you will have accumulated enough clementines (or mandarins, or satsuma’s) and speculoos (I call it speculaas though) to feed a small army. So let’s turn them into a creamy cheesecake!

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This is the first vegan cheesecake I’ve ever attempted and to be honest, I was shocked at how creamy and dairy-like this filling tastes. I made this for when my omni parents came over for dinner and they really liked it too – so make this if you want to convince your company vegan desserts are indulgent too.

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There’s many more cheesecake base recipes I want to try – but this one is made from soaked cashews and coconut cream. I want to try making a filling based on silken tofu (much cheaper) and one with agar agar (so you don’t have to keep it in the freezer). My recipe is great if you have some freezer space left, because the fridge isn’t cold enough to keep this sucker standing. It’s a total gloop fest after an hour, so you’ve been warned.

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serves 8:

You’ll need –
– a loose base spring form
– a blender

Ingredients –

for the filling:
– 2 cups (300gr) cashew nuts, soaked overnight
– 1 can coconut cream (only the top creamy part)
– 1/2 cup (175gr) agave nectar
– 1/2 tsp vanilla extract
– juice of 2 clementines
– juice of 1/2 lemon
– extra clementines for decorating

for the base:
– 2 cups (250gr) crushed speculoos
– 1/2 cup (100gr) vegan butter

How to make –
1. Preheat the oven to 180°C.
2. First make the crust. Crush you speculoos until it’s all crumbs. You can put the speculoos in a blender, or put them in a bag and crush them with a rolling pin. Melt the butter and mix it with the speculoos crumbs. Transfer to the baking tin and press it into the bottom – make sure you get it as even as possible. Bake for 10 minutes and leave to cool.
3. Now make the filling. Make sure you soaked the cashews for at least a couple hours so they’re super soft. Refrigerate the tin of coconut cream so the cream separates from the liquid and scoop out only the cream. Add all ingredients and blend until super silky and smooth. Tranfer to the cooled base.
4. Put the cake in the freezer for at least 5-6 hours before you decorate. I sliced a couple more clementines but feel free to freestyle. Keep frozen up until 20-30 minutes before serving – keep leftovers in the freezer.

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