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The ingredients needed to prepare Gluten free refined sugar free vegan cheesecake:
- Provide Buat dasar (crust)
- You need 135 g tepung yang gluten free (di sini aku pakai setengahnya tepung almond dan tepung chickpeas) bisa juga pakai tepung gandum biasa (tapi jadinya bukan gluten-free lagi ya) atau tepung kelapa
- Use 90 g minyak kelapa yang sudah dilelehkan
- You need sirup maple (pakai madu juga bisa, atau gula pasir) suka-suka aja seberapa manisnya
- Use sejumput garam
- You need Buat cheesecake
- Use 100 g kacang mete (cashew) mentah yang direndam air semalaman (gunanya biar airnya nyerap dan bikin kacangnya lunak) kalau tidak punya waktu rendam dengan air mendidih selama kurang lebih 15 menit
- Take 140 g minyak kelapa cair
- Provide parutan kulit lemon (optional) biar ada aroma segar
- Provide 60 g pemanis (aku pakai gula kelapa coklat, bisa pakai sirup maple atau agave atau stevia atau madu, bebas)
- Provide 120 g perasan lemon
- Get 200 ml santan
- Provide Buat coulis ceri
- Use 100 g frozen cherries (sebenernya bisa pakai buah apa aja, strawberry atau manggo, kebetulan cuma ada ceri di freezer)
- Use 100 g air
- Take 2 sdt agar agar
- Use pemanis secukupnya, bebas, kalo buahnya udah manis ga usah tambahin
Instructions to make Gluten free refined sugar free vegan cheesecake:
- Cara membuat crust: semua bahan untuk crust kalian blender di food processor (kalo ga punya pakai tangan) aduk yang rata sampai jadi adonan kayak bikin cookies.
- Ratakan adonannya di loyang berdiameter 20 cm (bebas ini, makin kecil diameternya ya makin tebal crustnya).
- Panggang dengan suhu 165° C selama 15 menit. Jangan sampai gosong. Kalau sudah dingin, dia akan mengeras. Simpan di kulkas biar awet.
- Untuk bahan cheesecakenya: blender dulu cashew yang udah direndam tadi sampai halus.
- Setelah itu masukkan bahan-bahan lainnya, seperti parutan lemon, air perasan lemon, pemanis, minyak kelapa, dll. Blender sampai alus dan semua bahan tercampur rata.
- Tuang adonan cheesecake ini ke dalam cetakan, di atasnya crust yang udah dingin. Diamkan di kulkas. Kurang lebih 4 jam, sampai cheesecakenya firmed/mengeras/kalau disentuh tidak encer lagi. Karena kacang mete di sini fungsinya sebagai perekat seperti agar-agar.
- Cara membuat coulis: masak semua bahan sampai mendidih. Lalu diblender kalau mau hasil yang bagus. Lalu tunggu agak sedikit dingin. Tapi jangan kelewat dingin. Tuangkan ke atas cheesecake yang sudah mengeras. Kalau coulis terlalu panas, cheesecakenya bisa meleleh. Cara tesnya pakai sendok makan satu tetes dulu, kalo coulisnya langsung mengeras berarti bisa langsung dituang ke loyang. Tunggu sejam atau dua jam sampai coulisnya set. Lalu bisa dihias dan dimakan.
Raw, gluten free, vegan, paleo, refined sugar free and AMAZING tasting! These Sugar Cookie Cheesecake Bars combine sweet sugar cookies with creamy cheesecake for the ultimate dessert. They're topped with a tasty toffee crumble! Many of them are gluten-free too. Cakes, pies, ice cream, popsicles - all of them.
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