Now you know I love a cheesecake, let’s not act like we all don’t know that. This one is different simply because of the use of a “baked” biscuit base and that lovely cherry jelly on top. I set these in ring moulds, as opposed to a larger spring form tin, which is a nice way to mix things up every now and again.
Coffee Cherry Cheesecake
Chocolate Coffee Biscuit
- 80g (½ cup) buckwheat, soaked 1 hour, sprouted 12 hours
- 60g (½ cup) ground almonds
- 100g (1/2 cup) coconut sugar
- Pinch sea salt
- 1 tsp tamari
- 25g (¼ cup ) cacao powder
- 15g (1 ¼ tbsp) coconut flour
- 5g (1 tbsp) psyllium husk
- 15g (¼ cup) coffee beans, roughly ground ( optional for texture )
- 400g (2 cups) frozen black cherries makes about 230g juice
- 4.5g (1 1/2 tsp) agar agar powder
- 50g (1/4 cup) maple syrup
- 6 drops drops vanilla mfe
- Pinch sea salt
- 250g (2 cups) cashews, soaked
- 2 tsp probiotic powder
- 100g (½ cup ) water, or just enough to blend
Vanilla/Base Cheesecake Filling
- 1 recipe stage 1 - fermentation
- 150g (3/4 cup) xylitol, powdered
- 40g (2 tbsp) lemon juice
- 150g (½ cup) coconut oil, melted
- 6-8 drops vanilla medicine flower extract or 1 tsp vanilla beans scraped from the pod
Cherry Cheesecake Layer
- ¼ cup freeze dried tart cherries
- 1 tsp beetroot powder if needed to achieve bright colour
Coffee Cheesecake Layer
- 25g (2 tbsp) coconut sugar, powdered
- 8 drops coffee medicine flower extract
- 3 tbsp espresso + 1 tbsp melted cacao butter
- 4-6 Ring moulds I used these
- Cherry Jelly - cut into rounds
- Vanilla Cherry and Coffee Cheesecake Fillings - made and fluid
- Acetate Sheets - cut to fit the diameter and height of the ring moulds
Chocolate Coffee Biscuit
- Before using the buckwheat, give it another rinse in a sieve and then allow it to drip dry for 5 minutes to remove as much excess water as possible. Any excess water will change the texture and dilute flavour.
- Process the first set of ingredients in a high speed blender to break it down into a fine paste. We want it as smooth as possible.
- Add the remaining ingredients to a bowl and mix in the blender contents by hand.
- Moisten your hands a little so the dough doesn’t stick to them and transfer the dough to a teflex sheet or greaseproof paper. Roll the dough between two pieces of your chosen paper to about ¼ inch thickness.
- Using a ring mould slightly larger than the diameter of the ring moulds you’ll be using for the cheesecakes, cut the dough into 6 rounds.
- Transfer to a mesh tray and dry at 115f for 10 hours or until dry and crisp on the outside, a little moist inside.
- Cut the biscuits using the same ring mould you’re using for the cheesecakes.
- Allow to cool before using.
- Thaw the cherries out in a bowl.
- Once completely thawed, transfer to a nut milk bag, or wine straining bag, and press all the juice out of the cherries. Reserve the pulp for cakes bases or smoothies.
- Whisk the juice with the remaining ingredients.
- Bring to a gentle boil while whisking continuously.
- Pour out onto a baking tray 25cm x 18cm x 2cm and place in the fridge to set, about 10 mins.
- Cut into rounds using the same ring mould you’re using to set the cheesecakes in. Store in an airtight container for up to 3 days.
- Blend the cashews with the probiotic powder and just enough water to create a thick mixture.
- Transfer to a mixing bowl, press cling film or greaseproof paper right down on top of the mixture so as to not form a crust on top and pop in a warm space for 12 - 24 hours.
- The mixture should be aerated and slightly sour smelling when you check on it.
- Combine the ‘Vanilla/Base’ set of ingredients in a high speed blender until smooth.
- Divide the vanilla between three bowls.
- Pour the other ⅓ of the vanilla back into the blender and add the cherry ingredients. Blend to combine.
- Reserve and cool ⅓ of the cherry for piping on top.
- Pour into a bowl while you make the coffee layer.
- Clean the blender out, add another ⅓ of reserved vanilla to make the coffee layer.
- Once all cheesecake layers are ready, and the biscuits are ready, it’s time to assemble.
- Cut the acetate sheets to fit the ring moulds you’re using. You could also try using greaseproof paper, but it will likely leave marks.
- Line the moulds with the acetate and gently press in a biscuit.
- Be sure it’s pressed right to the bottom and into the sides evenly.
- Distribute the coffee cheesecake amongst the ring moulds. Tap them to settle the filling.
- Pop in the freezer for about 20-30 mins to set.
- Add the next layer, tap it down and set again for 20 mins.
- Add the final layer and, whilst it’s still soft, carefully place the cherry jelly on top.
- Pop in the freezer to set fully, about 1 hour.
- Once set, carefully remove from the ring moulds by pushing the base up through the mould. If it sticks, warm the sides with your palms to gently soften the cream and release it from the mould.
- Peel off the acetate sheet. These can be cleaned and re-used.
- To finish, pipe some cherry frosting on top.
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