Baileys Almande & Raspberry Vegan Cheesecake
With veganism a hot topic on the food and drink agenda, it seems that many dessert menus are still falling wide of the mark, with 75% of Londoners finding it difficult to find sweet treats that really appeal to them when eating out and 63% of Londoners have found themselves in a social situation where there has been nothing for them to eat. A recent survey suggests that iconic desserts such as Eton mess, knickerbocker glory and banoffee pie are what the nation’s vegans miss the most, with cheesecake being the indulgence that’s longed for above all others. Here's a show-stopping raw vegan cheesecake recipe using Baileys Almande by award-winning Pâtissier & Chocolatier Lucie Bennett.
For the base
- 100 g dates
- 140 g whole blanched almonds
- 1 tbsp coconut oil melted
- 1 tbsp maple syrup
- Pinch of salt
For the filling
- 190 g cashew nuts
- 190 g raspberries fresh or frozen, thawed
- 175 g maple syrup
- 115 g coconut oil melted
- 150 g Baileys Almande
- Freeze dried raspberries
- Fresh raspberries
- rose petals (optional)
- A few extra whole blanched almonds dusted with bronze edible glitter
- First soak the cashew nuts overnight in cold water or pour over boiling water and allow them to sit for 1 hour. Rinse and drain well.
- Next make the base. In a food processor blend the almonds, dates until they have broken down in small pieces. Add the coconut butter and maple syrup blitz until combined. Line the base of the tin with baking parchment and lightly grease the sides of the tin with oil. Press down the base mixture with the back of a spoon until smooth and level.
- For the filling, using the food processor add the cashew nuts, raspberries, maple syrup, Baileys Almande and coconut oil, blitz until smooth. Pour mixture into the tin and place in the freezer overnight to set.
- To serve carefully remove the cheesecake from the tin. Remove the baking parchment from the base. Place on a cake stand, decorated with bronze coated almonds, fresh raspberries, freeze dried raspberry and rose petals. Allow to sit for 20 minutes before serving.