Vegan Cheesecake with Plum Compote | Nut-free + Soy-free + Gluten-free | Vegan Recipe
During last week’s grocery shopping, westumbled on some gorgeous yellow plums.
You might have seen them already on our Instagramfeed.
These golden beauties were simply irresistible.
They were heavenly to eat on their own butI also wanted to use them in a recipe.
Today’s recipe is a vegan cheesecake thatis inspired from the Coconut, Lime and Pineapple
dessert that we had a while ago at the CaféChat l’Heureux in Montreal.
If you’ve missed this video, I’ll linkit up for you in the description.
I have added my own twist to it with a plumcompote as topping instead of pineapples.
This recipe is nut-free, soy-free and gluten-freetoo.
On a sidenote, before we move on to the recipe,I have a small request.
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Now, let’s start with the recipe.
I am using millet as the base filling in thischeesecake.
Millet is quite an unsuspecting ingredientfor a cheesecake but it provides a creamy
neutral base for tangy flavours to take thecentre stage.
We’ll start by cooking the millet.
As usual you’ll find the printable recipeon our website.
Thoroughly rinse one cup of millet then addit to a saucepan with 3 1/2 cups of water.
Cover and simmer until most of the water isabsorbed.
Stir occasionally.
When most of the water is absorbed, turn offthe heat and cover the pan.
Set aside and let it cool.
Meanwhile prepare the crust.
I am using buckwheat flour for a gluten-freeversion.
You can also use a gluten-free flour blendor just regular all-purpose flour if you don’t
particularly need the recipe to be gluten-free.
Combine all the dry ingredients together ina large mixing bowl, i.e. the flour, cornstarch
(omit the cornstarch if you are using regularflour), baking powder, baking soda and salt.
Whisk everything together.
Then make a well in the centre and add inall the wet ingredients, the oil, maple syrup
or other liquid sweetener and the vinegar.
Mix everything together gently until a doughis formed.
You may lightly mix the dough a couple oftimes with your hand until it is smooth and
all ingredients are well combined.
Line the bottom of a 23-cm or 9-inch springformpan with greaseproof paper.
Lightly grease the sides with some oil.
Press the dough on the bottom and spread evenly.
Refrigerate for about 15 minutes or untilthe filling is ready.
Once the millet is cooled, lightly break theclumps and fluff it.
Preheat the oven at 180 degrees Celsius (350degrees Fahrenheit).
Place the cooked millet in a blender alongwith the rest of the filling ingredients except
the coconut flour.
So, add in the canned coconut milk.
Choose a full fat creamy one.
In this recipe, you can’t really substitutethe coconut milk as it plays a crucial part
for the cheesecake to set.
Add the lemon juice, the maple syrup or othersweetener.
vanilla extract and the oil.
I am using melted coconut oil and for thesame reason as the coconut milk, there is
basically no substitute for it.
You may want to blend this mixture in twobatches as the amount might be a little strenuous
for some blenders.
Process to a smooth puree.
Then add the coconut flour, stir and mix well.
By the way I have a video tutorial on howto make your own coconut flour at home.
Check the description for the link.
As mentioned before, check out our websitefor the printable recipe
and correct amounts of ingredients.
Remove the crust from the refrigerator andpour the filling mixture.
Lightly tap to even out and remove any airbubbles.
Bake for 30 minutes.
Meanwhile prepare the plum compote.
I am not peeling the plums as I do not feelit is necessary.
The skin does add some tanginess to the compoteso you may want to peel them if you would
like it to be sweeter.
Remove the stone and cut the plums into wedgesor cubes.
This is a very easy recipe and apart fromserving this compote as a topping on this
cheesecake, you can also enjoy it as a spreadtoo on toast, porridge or with cereal.
Place the plums in a skillet with the maplesyrup or sugar and vanilla.
Like I mentioned, this compote is more onthe tangy side but feel free to sweeten it
to your liking.
Cook on high heat until the plums are lightlystewed and the liquid has thickened.
Turn off the heat and let cool.
Place it in a jar and refrigerate for up to5 days until needed.
Remove the cheesecake from the oven and letcool completely.
The edges and top should still remain creamin colour.
It might still look like it is not quite firmyet but it will set in the fridge.
Refrigerate for at least 6 hours before serving.
I find that it sets much better after 24 hours.
So you might want to make this cheesecakein advance.
Top with the plum compote to serve.
Some lime zest dramatically intensifies theflavours so I wouldn’t skip it.
This millet cheesecake is a definite winner.
In fact, it proves out to be one of the bestuses for millet in my opinion.
It is worth trying even for those who don’tparticular like millet.
In this cheesecake, it is just something else.
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Bye!
▶ Veganlovlie Recipes / Desserts: A creamy tangy vegan cheesecake recipe served with a delectable plum compote. This cheesecake is nut-free, soy-free and gluten-free. I used millet as the base ingredient. This proved out to be one of the best uses for millet, in my opinion, which provides a rather creamy neutral yet slightly nutty base for tangy flavours to transmute everything into a vegan cheesecake. ✿ FULL PRINTABLE RECIPE ▶ https://veganlovlie.com/vegan-cheesecake-nutfree-soyfree/ ✿ VIDEOS MENTIONED / RECIPE SUGGESTION ✿ -- HOMEMADE COCONUT FLOUR ▶ https://www.youtube.com/watch?v=1gbncQyeI9I -- OUR VISIT TO CAFE CHAT L'HEUREUX ▶ https://www.youtube.com/watch?v=YSlaa6FTeRs ✿ Our Photography & Filming gear ▶ https://veganlovlie.com/gear/ ✿ In our @ VEGANLOVLIE KITCHEN ✿ » Circular wooden board and rolling pin: https://amzn.to/2R6e2AT » Pressure cooker: https://amzn.to/2R5Hjvp » Cast iron skillet: https://amzn.to/2Ng95o1 » Circular wooden board and rolling pin: https://amzn.to/2R6e2AT » Cast iron griddle: https://amzn.to/36InkJD » Hand blender: https://amzn.to/2Nf3GgO » Blender: https://amzn.to/35HFGcD » Measuring cups: https://amzn.to/2sdHmwJ » Measuring spoons: https://amzn.to/37NgFOG » Kitchen food scale: https://amzn.to/2TenMMa » Dry food containers: https://amzn.to/37VESSQ » Stainless steel food containers set: https://amzn.to/2tRiFqA » Thermos thermal water bottle: https://amzn.to/2TccrvS » Manual spice grinder - http://amzn.to/2nNH1xu » Carbon steel wok - http://amzn.to/2oJfcWm » Burnished bamboo angled spatula http://amzn.to/2oASFKT » Burnished bamboo all-purpose spatula - http://amzn.to/2pksjyn » Chinese cleaver - http://amzn.to/2p4ttxA __ ✿ SUPPORT US If you would like to support this channel, you can make a donation via: ▶ Paypal - https://www.paypal.me/teenuja __ ✿ Help Veganlovlie Grow ✿ ▶ Like, comment and share this video. It means a lot to us. ▶ Subscribe to the channel for more free recipes. Don't forget to enable your notifications so that you don't miss any uploads. It's the little bell icon beside the channel name once you subscribe. (✿◠‿◠)/ __ ✿ VISIT OUR ETSY STORE ✿ Add charm and homeliness to your kitchen with our handmade crochet cast iron hot handle covers. They are extra thick and durable, can be washed over and over again. Check them out in our store, they are available in different colours. ▶ http://octocozy.etsy.com ✿ SIGN UP FOR UPDATES -- when we upload new recipes, cooking tips and other resources -- ▶ https://veganlovlie.com/subscribe-mailing-list ✿ LET'S CONNECT ON SOCIAL MEDIA ▶ Facebook - https://www.facebook.com/Veganlovlie ▶ Twitter - http://twitter.com/Veganlovlie ▶ Instagram - http://www.instagram.com/veganlovlie ▶ Pinterest - http://www.pinterest.com/veganlovlie ✿ OUR WEBSITE ▶ https://veganlovlie.com ❤❤ Teenuja (◕‿◕✿) + Kevin ⊂◉‿◉つ __ ✿ RECIPE ADAPTATION ▶ This millet cheesecake recipe has been adapted from the White Millet Cheesecake recipe from Vibrant Food Stories (http://keeprecipes.com/recipe/howtocook/white-millet-cheesecake) ☢ FILMING AND VIDEO EDITING ▶ Kevin Mangaroo - http://www.kevinmangaroo.com ♫ MUSIC CREDIT ▶ Beachfront Celebration by Kevin MacLeod -http://www.incompetech.com #veganlovlie #veganrecipes #nutfreecheesecake #vegetarianrecipes