so today we’re gonna rock out a
raspberry cheesecake this jacket and xck
now we did say the word cheesecake bush
lo and behold there’s no cheese in it so
it’s dairy-free it’s gluten-free it’s
refined sugar-free and it tastes rockin
here we go
okay so first step we’ve got a
springform cake tin I’ve got a 2360 3/4
I mean Dave it means deem like this the
bottom comes out and I’ve just literally
taken at the base I’ve lined us so now
we’re gonna start by making our base we
put in a food processor or a high speed
blender we’re gonna add I’ve got walnuts
I’ve got some gluten-free oats Cup dates
these are gonna be our sweetener for the
base so I mean Emmy dates you put in its
what’s up there in the screen ha ha ha
ha I’ve got half a teaspoon of cinnamon
and I’m gonna add cocoa powder 1
teaspoon of vanilla extract okay so
that’s just done in the blender or the
food processor now we’re just gonna put
it in really nice taste like tastes real
biscuity so here you can use a spoon if
you’re more sophisticated but if you’re
gonna jam with your inner primate hands
work fine to just make sure they’re
clean
your definite and what you’re in a
feminine so there we are face is in
looking good Dave did a pretty good job
I’ll just read you’re a damn right I’m
trying to get out of smooth as you can
just when you cut your slices just gonna
look little they’re looking more epic
okay so next step is the filling so
we’re we’ve actually soaked our cashews
last night because we’re very organized
and but if you forget to you can simply
just boil them just put them on the
stove in water and boiling it for 5
minutes just to soften so we use raw
cashew nuts cuz they’ll really adds that
why can a creamy texture rather than
roasted ones this is where it gets a
little different ok so this is a
cheesecake so we are using something
called agar agar what’s agar agar stays
he’s like a veggie gelatin so gelatin
normally comes from animals so this is
one that comes from it’s a sea vegetable
and it’s just a gelling agent just hold
it all together make a real firm and
real like cheesecake
Wow so you’ll get those healthy shops
and if not you get it online so I’ve got
Miami milk and we’re just gonna add a
Nady milk hanging out in two tablespoons
for agar-agar flakes so you just want to
bring it to simmer and after as soon as
it reaches that you’ll see the flake
selection dissolve into okay so now that
our agar agar has dissolved in our
almond milk we’re just gonna drain our
cashews okay so now that we’ve sipped
our cashews I’m just gonna add them into
the blender at 60 ml of almond milk okay
and we’re just gonna add in our agar
agar I’m in our cafe syrup again if you
don’t have a caveat you could use honey
or you could use and make a syrup and
then we’re just adding in our melted
cacao butter and lastly add one
tablespoon of vanilla for the filling
okay so now that that see ya next year
or smooth Realty that’s why it blenders
better for that if you can do it
mmm oh it’s really really good well it
is like beautiful okay so we’re just
gonna add that onto the base this is our
cheesy day look see how super smooth it
is like it is like cream okay so now I’m
just gonna put that in the fridge to set
for about an hour okay so while that’s
setting we’re gonna make our raspberry
topping okay so we’re gonna add four
tablespoons of orange juice which is 60
ml 120 grams of raspberries fresh
raspberries you use frozen if you don’t
have wrap fresh chia seeds mighty good
fun yeah these you could use some ground
flax and now we’re just gonna add in our
got a syrup I’m just gonna blend that up
into nice Jam Wow every year so it’s
coming quite runny but if you leave this
sit the chia seeds are just gonna
coagulate and firm it all up the night
so here we are now our base and our
filling have set they’ve been in the
fridge for an hour it looks great if you
see it’s gone lovely and solid we’re
gonna take our raspberry jam and here we
go oh you put her over the top and just
spread it around until it’s a nice even
coating and now we’re just gonna put
that back in the fridge for about
another 20 minutes just to set and then
we’re gonna take it and it’s ready to go
today we are we just take her the fridge
she looks great
so here we are at the big reveal so I’m
gonna cut around the edges first because
this is a bit of a sticky fella ah now
I’m super keen to try this tool ice here
we go I’m gonna get in there first way
Nelda Ocala first day oh hell yeah
really nice definition basically lovely
in country for a country punish you too
ugly inventions let me vanilla body
really good gives a thumbs up and chef
it refined sugar free dairy free gluten
free week free taste fantastic
all-inclusive cake subscribe to our
channel if you’re into this kind of
stuff and happy taking yes good bye
you
raspberry cheesecake this jacket and xck
now we did say the word cheesecake bush
lo and behold there’s no cheese in it so
it’s dairy-free it’s gluten-free it’s
refined sugar-free and it tastes rockin
here we go
okay so first step we’ve got a
springform cake tin I’ve got a 2360 3/4
I mean Dave it means deem like this the
bottom comes out and I’ve just literally
taken at the base I’ve lined us so now
we’re gonna start by making our base we
put in a food processor or a high speed
blender we’re gonna add I’ve got walnuts
I’ve got some gluten-free oats Cup dates
these are gonna be our sweetener for the
base so I mean Emmy dates you put in its
what’s up there in the screen ha ha ha
ha I’ve got half a teaspoon of cinnamon
and I’m gonna add cocoa powder 1
teaspoon of vanilla extract okay so
that’s just done in the blender or the
food processor now we’re just gonna put
it in really nice taste like tastes real
biscuity so here you can use a spoon if
you’re more sophisticated but if you’re
gonna jam with your inner primate hands
work fine to just make sure they’re
clean
your definite and what you’re in a
feminine so there we are face is in
looking good Dave did a pretty good job
I’ll just read you’re a damn right I’m
trying to get out of smooth as you can
just when you cut your slices just gonna
look little they’re looking more epic
okay so next step is the filling so
we’re we’ve actually soaked our cashews
last night because we’re very organized
and but if you forget to you can simply
just boil them just put them on the
stove in water and boiling it for 5
minutes just to soften so we use raw
cashew nuts cuz they’ll really adds that
why can a creamy texture rather than
roasted ones this is where it gets a
little different ok so this is a
cheesecake so we are using something
called agar agar what’s agar agar stays
he’s like a veggie gelatin so gelatin
normally comes from animals so this is
one that comes from it’s a sea vegetable
and it’s just a gelling agent just hold
it all together make a real firm and
real like cheesecake
Wow so you’ll get those healthy shops
and if not you get it online so I’ve got
Miami milk and we’re just gonna add a
Nady milk hanging out in two tablespoons
for agar-agar flakes so you just want to
bring it to simmer and after as soon as
it reaches that you’ll see the flake
selection dissolve into okay so now that
our agar agar has dissolved in our
almond milk we’re just gonna drain our
cashews okay so now that we’ve sipped
our cashews I’m just gonna add them into
the blender at 60 ml of almond milk okay
and we’re just gonna add in our agar
agar I’m in our cafe syrup again if you
don’t have a caveat you could use honey
or you could use and make a syrup and
then we’re just adding in our melted
cacao butter and lastly add one
tablespoon of vanilla for the filling
okay so now that that see ya next year
or smooth Realty that’s why it blenders
better for that if you can do it
mmm oh it’s really really good well it
is like beautiful okay so we’re just
gonna add that onto the base this is our
cheesy day look see how super smooth it
is like it is like cream okay so now I’m
just gonna put that in the fridge to set
for about an hour okay so while that’s
setting we’re gonna make our raspberry
topping okay so we’re gonna add four
tablespoons of orange juice which is 60
ml 120 grams of raspberries fresh
raspberries you use frozen if you don’t
have wrap fresh chia seeds mighty good
fun yeah these you could use some ground
flax and now we’re just gonna add in our
got a syrup I’m just gonna blend that up
into nice Jam Wow every year so it’s
coming quite runny but if you leave this
sit the chia seeds are just gonna
coagulate and firm it all up the night
so here we are now our base and our
filling have set they’ve been in the
fridge for an hour it looks great if you
see it’s gone lovely and solid we’re
gonna take our raspberry jam and here we
go oh you put her over the top and just
spread it around until it’s a nice even
coating and now we’re just gonna put
that back in the fridge for about
another 20 minutes just to set and then
we’re gonna take it and it’s ready to go
today we are we just take her the fridge
she looks great
so here we are at the big reveal so I’m
gonna cut around the edges first because
this is a bit of a sticky fella ah now
I’m super keen to try this tool ice here
we go I’m gonna get in there first way
Nelda Ocala first day oh hell yeah
really nice definition basically lovely
in country for a country punish you too
ugly inventions let me vanilla body
really good gives a thumbs up and chef
it refined sugar free dairy free gluten
free week free taste fantastic
all-inclusive cake subscribe to our
channel if you’re into this kind of
stuff and happy taking yes good bye
you
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