Eine unwiderstehliche, vegane Neuinterpretation des Käsekuchens mit Orangenkaramell

You may think you know cheesecake, but not like this. Treat your dinner guests to this deliciously nutty and creamy, vegan extravaganza

 

You may think you know cheesecake, but not like this. Why not treat your dinner guests to this deliciously nutty and creamy, vegan extravaganza? 

 

You cannot go wrong with a cheesecake, and this deconstructed vegan delight is the perfect dessert to treat your guests to after dinner. A composite of nuts, fruit and natural sugars, it’s far healthier than your average cheesecake (although we can’t guarantee that you won’t help yourself to a second serving!) The nuts used in this dish are a great source of protein, minerals and antioxidants. They contribute to heart and gut health and boost energy levels. We have used pluots in this dish (a mixture between Japanese plums and apricots) but feel free to choose another fruit too. We hope you enjoy this truly joyful desert! 

 

Recipe serves: 8 

 

Preparation time:   

10 minutes for ‘cream cheese’ 

5 minutes for crumble 

5 minutes for orange caramel 

 

Baking time:  

15 minutes in the oven 

 

Ingredients  

 

Vegan cream cheese: 

  • 250 g pecan, macadamia or cashew nuts   
  • 500 ml plant-based milk of choice 
  • 150 g maple syrup or rice malt syrup 
  • ½ vanilla bean sliced lengthways and de-seeded   
  • Juice of 1-2 lemons 
  • 1 rounded tsp vegeset* 
  • A pinch of pink Himalayan salt 

 

* can be substituted for gelatine. 

 

Crumble : 

  • 120 g dry roasted hazelnuts (roughly chopped) 
  • 60 g almond flour 
  • 50 g coconut sugar** 
  • 80 g black sesame seeds 
  • 60 g coconut oil (room temperature) 
  • A pinch of pink Himalayan salt or sea salt 

 

** can be substituted for any fine, natural sugar like cane or beet sugar. 

 

Orange caramel 

  • 2-3 oranges (zest and juice) 
  • 3 tbsp maple syrup or rice malt syrup 

 

To serve 

  • Fresh pluots, or fruit of choice (sliced) 
  • A handful of mint leaves 

 

Instructions:  

 

CREAM CHEESE 

  1. Place all the ingredients for the cream cheese in a high-speed blender and blend until smooth and creamy. 
  2. If you have a hot blender, keep blending until the cream cheese has reached boiling point.

Otherwise, pour into a saucepan and as you keep stirring over medium heat, gently bring to the boil. 

  1. Remove from heat and allow the cream cheese to cool down to room temperature, before placing it in the refrigerator until completely cooled (approximately 2-4 hours).

 

CRUMBLE  

  1. Preheat the oven to 150 degrees Celsius.
  2. Mix all the ingredients for the crumble together in a bowl until combined.
  3. Spread onto a baking tray and bake in the oven until golden brown (approximately 15 minutes).
  4. Remove from the oven and allow it to cool down.

 

ORANGE CARAMEL 

  1. Place all the ingredients for the orange caramel into a small saucepan.  
  2. While stirring occasionally on medium to medium-high heat, bring to the boil and reduce to half, or until the caramel has become thick and syrupy. Be careful not to heat the caramel too much as the sugars can burn. 
  3. Remove from heat and allow it to cool down 
  4. Slice your fruit for garnish. 
  5. To serve, place dollops of the cream cheese into a bowl and top with crumble, fruit, caramel and mint leaves.Enjoy! 

 

Sie möchten das Rouhi selbst erleben? Entdecken Sie eine Welt zwischen Orient und Okzident. Verwöhnen Sie Körper und Geist mit Nahrung für die Seele. Im Rouhi präsentiert Küchenchef Renaud Goigoux ein wohlüberlegtes Menü, für das ausschließlich sorgfältig ausgesuchte und vollwertige Zutaten verwendet werden.

 

Sie finden das Rouhi im Erdgeschoss des House of Rituals am Spui-Platz in Amsterdam.

Renaud Goigoux

Renaud Goigoux

Renaud Goigoux ist Küchenchef im Rouhi in Amsterdam, ein neues Restaurant, das mit unserem Flagship Store zusammenarbeitet: House of Rituals. Renaud, der zuvor in den Amsterdamer Küchen der Restaurants RIJKS® und Breda gearbeitet hat, interessiert sich leidenschaftlich für Essen, Nachhaltigkeit und Gesundheit. Saisonalität steht im Mittelpunkt seines Kochens, bei dem die Verbindung und Einfachheit der von ihm verwendeten Gemüsesorten der Star der Show ist. In seiner Freizeit flieht Renaud gern aus der Stadt und in die Natur. Dort verbringt er die Zeit mit der Nahrungssuche für das Restaurant.

@restaurantrouhi

Rouhi.nl