I need to show you how you can still enjoy
a creamy amazing cheesecake without using
dairy like cream cheese and eggs. So on my
blog you find already some cheesecake recipes
like a New York Style Cheesecake or a Cheesecake
with Caramel and Apples. Today we are making
a pumpkin cheesecake and for the filling we
are using a pumpkin puree, cashews and plant
based yogurt. And for the crust we are using
an oil free version of a shortbread crust
that is whole food plant based friendly. So
let me show you how to make it. To get started
soak the cashews.
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Now put all
the ingredients for the crust in a mixing bowl
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and knead the dough with
your hands into a crumbly like dough. The
dough should just come together but not become
like a pizza dough, a yeast dough.
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Prepare a springform pan with a diameter
of 8 inches 20 cm. To do this I line the bottom
with parchement paper. Now spread the dough
on the the bottom of the pan and go little
less than one inch or 2 cm up the edge. Now
we are preparing the filling, to do this add
the drained cashews and the remaining ingredients
except for the yogurt in a high speed blender.
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Blend until a super creamy
cream is obtained. There should be no pieces
left and be smooth. This can take between
two and four minutes.
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Now put
the filling in a bowl and carefully fold in
the yogurt. For the yogurt make sure you buy
a creamy yogurt. I think the best one to work
is soy yogurt or almond yogurt. Coconut yogurt
is often too fluid.
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Now bake
the cake at 350F for an hour. The middle should
be still swobbly slightly. This becomes solid
during cooling. Let the cheesecake cool completely
before you cut it. Do not forget to check
all the tips on my blog post for this recipe.
And I hope you really enjoyed this video and
give it a thumbs up if you did. And I will
see you in the next video.
