Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
To soak the nuts
Base
Filling
Cherry compote
Utensils
One springform pan (approx. 26 cm in diameter), base lined with baking paper, sides greased.
How it's done
To soak the nuts
Place the nuts in a bowl, add the water, cover and soak in the fridge for approx. 8 hrs. or overnight.
Base
Mix the flour with all the other ingredients up to and including the vanilla, rub together by hand to form an even, crumbly mixture. Mix in the soya drink, quickly combine to form a dough. Spread 2/3 of the dough evenly over the prepared base of the tin, press flat. Shape the remainder of the dough into two rolls approx. 35 cm long, place along the edge of the dough base. Press the dough down, pulling up a rim approx. 5 cm high (see tip).
To blind bake
Approx. 15 mins. in an oven preheated to 170 °C (convection). Remove.
Filling
(Greek style)
Drain the soaked nuts, add them to the blender together with the yoghurt substitute and all the other ingredients up to and including the baking powder, puree until smooth, transfer to a bowl. Using the whisk on a mixer, beat the aquafaba for approx. 5 mins. until stiff, carefully fold it into the mixture using a rubber spatula, spread over the blind-baked cheesecake base.
To bake
Approx. 40 mins. (see note). Remove the cheesecake, leave to cool on a rack.
To chill
Remove the cheesecake from the tin, place on a cake plate, cover and chill for approx. 2 hrs. or overnight.
Cherry compote
Place the cherries, maple syrup and lemon juice in a pan, bring to the boil. Reduce the heat, simmer for approx. 10 mins. Mix the cornflour with the water, stir in, continue to simmer for approx. 2 mins. Remove the pan from the heat, leave to cool. Spread the compote on top of the cheesecake.
| Tip: | For an even better crust and base, press the dough into place using a glass. |
|---|---|
| Note: | The surface of the cheesecake should be golden brown and the centre of the filling should still have a slight jiggle. |
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