RASPBERRIES IN SYRUP RECIPES
BAKED VEGAN CHEESECAKE WITH RASPBERRIES ... - BBC GOOD FOOD
Enjoy a baked cheesecake made with cashews for a vegan take on a classic dessert. With clementines, raspberries and pistachios, it's perfect for Christmas
Provided by Liberty Mendez
Categories Dessert
Total Time 1 hours 55 minutes
Prep Time 25 minutes
Cook Time 1 hours 30 minutes
Yield 8
Number Of Ingredients 15
Steps:
- Put the cashews in a large heatproof bowl and cover with boiling water from the kettle. Leave to soften for 1 hr.
- Heat the oven to 200C/180C fan/gas 6. Line the base of a 20cm (4cm deep) round cake tin with baking parchment. To make the base, put the oats, sugar and a pinch of salt in a food processor and blitz to a fine powder. Pulse in the coconut oil until combined, then gradually pulse in 3-4 tbsp water until it comes together into a dough – it should be crumbly, not sticky.
- Press the dough into the base and up the side of the tin using the back of a spoon. Bake for 20-25 mins until golden. Leave to cool.
- Reduce the oven to 180C/160C fan/gas 4. Drain the cashews, then transfer to a blender along with the coconut cream, soft cheese, cornflour, vanilla, maple syrup, coconut oil, lemon juice and a pinch of salt. Blitz on high speed until the mixture is creamy and smooth.
- Pour the cashew and soft cheese mixture over the base and bake for 1 hr-1 hr 15 mins until the edge is just coloured and the centre has mostly set with just a slight wobble. Leave to cool completely (it will sink slightly as it cools), then chill for at least 3 hrs, or overnight.
- Put the raspberries and sugar in a heatproof bowl and microwave for 1 min 30 seconds on high. Stir and leave to cool completely, then pour this over the cheesecake. Scatter over the pistachios and candied clementine peel. Will keep chilled for up to three days.
Nutrition Facts : Calories 554 calories, FatContent 34 grams fat, SaturatedFatContent 22 grams saturated fat, CarbohydrateContent 52 grams carbohydrates, SugarContent 27 grams sugar, FiberContent 4 grams fiber, ProteinContent 8 grams protein, SodiumContent 0.28 milligram of sodium
HOMEMADE PANCAKE SYRUP RECIPE: HOW TO MAKE IT
This simple maple syrup cooks up in minutes but leaves a lasting impression. It's best served hot over waffles or pancakes with lots of creamy butter.
Provided by Taste of Home
Total Time 15 minutes
Prep Time 15 minutes
Cook Time 0 minutes
Yield about 1-1/2 cups.
Number Of Ingredients 6
Steps:
- In a saucepan, combine the sugars, water and corn syrup; bring to a boil over medium heat. Boil for 7 minutes or until slightly thickened. Remove from the heat; stir in maple flavoring and vanilla. Cool for 15 minutes. Serve over pancakes, waffles or French toast.
Nutrition Facts : Calories 108 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 22mg sodium, CarbohydrateContent 28g carbohydrate (24g sugars, FiberContent 0 fiber), ProteinContent 0 protein.
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