Uncheesy cassis cakes
The smooth rich taste of blackcurrant cheesecake. This lovely uncheesy cake was very easy to make and the taste was divine.
Serving Size: 2
1 & 1/2 cups plain soy yogurt, drained of water
2 Tbs. cashew butter
1-2 Tbs. powdered sugar
1 cup cassis (blackcurrant) jam
2 tsp. corn starch
20 vegan cookies
2 Tbs. brown sugar
2 Tbs. vegan margarine
It is best to make this a day ahead of time, so that it has time to become solid.
To make the uncheesy cake”:
- Pour the soy yogurt into a cheesecloth, bring the edges up so that the yogurt remains in a little pouch.
- Allow the yogurt to drip for at least 1 hour or over night, to remove all the excess water.
- When the soy yogurt is ready, scrape it into a bowl add the cashew butter and powdered sugar and mix well.
- It should be only mildly sweet. If you wish it to be more tart, you could add some lemon juice, but the cassis is also a bit tast so I found it not necessary to add lemon juice.
To make the “jam”:
- If you have fresh blackcurrants, then boil 1-2 cups of berries in 1/2 cup water with 3-4 tablespoons of sugar.
- When the berries have cooked, push them through a sieve and allow to cool.
- Or, if you do not have the fresh berries, you can buy either blackcurrant (cassis) jam, blackberry jam or blueberry jam.
- Place 1 cup in a small sauce pan with a bit of water and the corn starch. Heat, stirring continually until the jam has thickened and is clear.
- Allow to cool.
To make the crust:
- Crush the cookies to the consistency of fine crumbs in a food processor, or using a rolling pin.
- Add the brown sugar and mix well.
- Melt the vegan margarine.
- Drizzle the vegan margarine over the crumbs and mix well.
- Mix 1/4-1/2 cup of the cassis jam into the yogurt mixture, depending upon how strong you want the cassis flavor to be. Be sure to save enough for a ayer of pure cassis jam for the top.
- Spray the form with cooking spray.
- Place the form on the plates you intend to use to serve.
- Place the cookie crumbs on the bottom and firmly press.
- Carefully fill the cassis cheesecake into the form, filling almost up to the top.
- Finally place a thin layer of cassis jam on the top.
- Refrigerate for at least 4 hours, or better overnight.
To unmold, some use the heat of a kitchen blowtorch around the edge to warm the inner area and then slide the cake out.
I loosened the edge with a knife, being careful not to move up and down but, along the inner surface of the ring.
If blackberries or blue berries can be used instead of the black currents. I did not want to make a large traditional cheesecake, so decided to make 2 small ones, using pastry rings. They were perfect for Sunday afternoon tea.