Easy Lemon Cheesecake with Chocolate Bottom
Ingredients
Crust
- 150 g almonds
- 70 g hazelnuts
- 60 g oats
- 25g cocoa powder
- 15 Medjool dates
- A pinch of salt
Cheesecake layer
- 100 ml plant-based milk
- 3 tbsp lemon juice
- 10g agar agar
- 60 ml maple syrup
- 800 g plant-based yoghurt
- 1 tsp vanilla extract
Toppings
- Fresh blueberries & raspberries
Preparation
Line the bottom of your spring form tin with a circle of baking paper.
Mix the ingredients for the crust in a food processor into a sticky dough. Add more oats if it’s too sticky. Mould the base mixture to the bottom and press it down well with your fingers.
Set a saucepan over medium heat. Add milk and agar agar. Mix well and bring to a boil.
Add plant-based yoghurt, lemon juice, maple syrup and vanilla extract and cook until all is combined.
Pour the mixture evenly over the base. Flatten the surface using a spatula. Let it chill for about 3 hours, until it’s set.
Garnish with fresh berries. Enjoy!
