Orange-Infused Pumpkin Cheesecake
Ingredients
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For the Crust:
For the Filling:
Preparation
- Start with stovetop ingredients as this mixture needs to cool before adding it to the rest of the batter.
- To make the crust: 1.
- In a food processor, pulse almonds and pecans until crumbs form.
- Add in the other ingredients except for the puffed cereal.
- Mix some more checking with your fingers if the mixture sticks together, if not add 1 teaspoon water, pulse more and check again.
- Add in puffed cereal and mix in for a few seconds, scooping down the sides to blend in well.
- Press into an 8-inch diameter spring-form pan lined with parchment paper.
- On the stovetop: 1.
- In a small saucepan, heat the coconut milk with brown sugar and agar mixed in well.
- Slowly bring to a boil while continuously whisking until sugar is dissolved and agar flakes also dissolve slightly.
- Remove from heat once it comes to a boil and leave aside to cool to a lukewarm/slightly cooled mixture.
- In a food processor: 1.
- Pulse cashews, tofu, and all other ingredients.
- Slowly add in the liquid mixture, a few tablespoons at a time and pulsing in between.
- Pour over the crust.
- Bake in a preheated oven at 350°F for 45 minutes.
- Let cool completely and refrigerate for at least 4 hours before serving.
- Best overnight.
Recipe from BigOven.com ®
Nutrition Facts:
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Reviews
max_cherdivara
"Cool recipe bojusi ciuvasi"
RitaPray