Delicious and Light Lemon Cheesecake Slices
Hello dear kitchen friends! Today, I'm going to share with you a delightful lemon-scented cheesecake recipe that will ease your sweet cravings. This treat is both vegan and gluten-free, so you can enjoy it without any guilt. It's also quite easy to prepare! Let's head to the kitchen together and make these delicious lemon cheesecake slices.
- 1 cup oats (gluten-free if necessary)
- 1 scant cup grated unsweetened coconut
- 1 pinch salt
- 1/2 cup soft pitted dates
- 1 teaspoon vanilla extract
- 3 tablespoons plant-based milk (I used coconut milk)
- 1 (350 g) package firm silken tofu (drained)
- 1/2 cup fresh lemon juice
- 1 lemon zest
- 1/2 cup xylitol (or sugar)
- 3 tablespoons coconut oil
- 2 tablespoons cornstarch (or arrowroot starch)
- 2 tablespoons powdered xylitol (or powdered sugar for sprinkling)
- 1 teaspoon vanilla extract
- 1 pinch turmeric (for color, optional)
I recommend measuring the ingredients in grams on a kitchen scale. But don't worry, you can trust your instincts too!
Mix the grated coconut, oats, and salt in a blender or food processor. Trust me, it will smell amazing!
Now add the dates, vanilla extract, and plant-based milk, and blend again. The mixture should hold together when pressed in your hand. If it's not sticky, add another date or a bit more milk.
Press the mixture into a parchment-lined mold using the bottom of a glass to flatten the base. There you go, this part is done!
Preheat the oven to 190°C. Meanwhile, blend the filling ingredients until smooth. Things are getting exciting now!
Pour the filling mixture over the base and tap it on the counter to release air bubbles.
Bake for 35-40 minutes. It's done when the edges are firm and the center is slightly wobbly.
Wait for it to cool, then place it in the refrigerator to set completely. If you're in a hurry, you can also chill it in the freezer!
Using the parchment paper, lift it out of the mold, slice it, and sprinkle with powdered sugar. Enjoy!
Delicious and Light Lemon Cheesecake Slices Cooking Tips
A little patience is needed when blending, but trust me, the result is worth it. If you want a more intense lemon flavor, you can add a bit more lemon zest. You can also add fresh fruits on top when serving, it's wonderful!
Nutrition Facts
/servingCategories
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Yorumlar 5
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Sibel E.
3 weeks agoHarika bir tarif olmuş! Limonun ferahlatıcı lezzeti cheesecake'e çok yakıştı. Üstelik vegan ve glütensiz olması da büyük artı. 😊
Barış T.
3 weeks agoTarifi çok beğendim, kesinlikle tekrar yapacağım. Ancak biraz daha az şeker kullanabilirim, bana biraz tatlı geldi.
Banu Ç.
3 weeks agoBu tarifte hindistan cevizi yağı yerine zeytinyağı kullansam nasıl olur? Deneyen var mı?
Sibel H.
3 weeks agoSadece şahane! Misafirlerim bayıldı, herkes tarifini sordu. Limon severler için şahane bir seçenek.
Ayşe Z.
3 weeks agoBen bal yerine agave şurubu kullandım, sonuç mükemmeldi. Herkese tavsiye ederim!