This recipe was born in my kitchen while I was planning desserts for Christmas table. And I also had a strong nostalgic feeling for an orange cheesecake that I was having few times a month at my favourite cafe, but it wasn't vegan unfortunately 😔
I feel like this cake would be great for Christmas as it has that orange flavour and has mandarins on top 😏 but also it is kind of refreshing so it might be easier to find a place for this cake in out stuffed stomachs during holidays 😂
I used round 17 cm diameter cake tin with removable sides.
For the base you will need:
- 165 g. plain vegan biscuits
- 70 g. vegan butter or margarine
- A pinch of salt
- 1 teaspoon of coconut oil
For the main cake filling you will need:
- 150 g. cashews (soaked in hot water for at least 30 minutes or overnight)
- 150 g. coconut cream
- 1 teaspoon grated orange peel
- 40 ml. fresh orange juice (half an orange)
- 3 tablespoons of maple syrup (about 40 ml.)
- A few drops of vanilla aroma
- 0.5 teaspoon of agar powder and 50 ml. water
For the jelly toping you will need:
- 50 g. vegan orange flavored jelly
- 250 ml. cold water
I used half of the packet so follow the instructions on your bought jelly packet
Preparation:
Crush the biscuits to crumbs (you may do it with a blender, but leave few larger crumbs/pieces). Mix the crumbs with margarine, salt and oil for the cake base. Distribute the mass evenly and press into the base of the cake tin and place in the refrigerator.
Using a blender blend the ingredients for the cake filling very well (except the agar powder). Mix the agar with 50 ml. water and bring to a boil over low heat, stirring constantly. Once it's boiling, pour it into the cake filling mixture and blend with blender once again.
Pour the whole mixture on the cake base and put in the refrigerator. Refrigerate for about 20-30 minutes before making the top layer of jelly.
After keeping the cake in the refrigerator, make the jelly according to the instructions on the pack (only part of the pack). Pour the jelly on the cake (not boiling, 1-2 minutes after boil), you can carefully add mandarins for decoration.
It’s important to make sure the jelly doesn’t run through the sides of your cake tin (where it closes). Keep the cake at room temperature for 7-10 minutes and after that, carefully put in the refrigerator - keep in the refrigerator for several hours (or overnight) before eating.
Enjoy and let me know if you will give this cake a try! 🍊
