http___margodrobi.com_bs_2021_06_07_veganski-lotus-biscoff-cheesecake__1.xml
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Vegan Lotus Biscoff cheesecake This recipe is something you’ve probably seen before. There are a bunch of recipes for vegan Lotus Biscoff cheesecake out there, but I just had to make one of my own. I only recently got a chance to order these vegan cookies (we don’t have them in stores in Bosnia) and there was only one thing I wanted to use them for. A cheesecake, of course. I have been craving it for so long. It turned out better than I even imagined. This vegan Lotus Biscoff cheesecake is creamy, sweet and super delicious. So I believe I am going to continue to order these cookies just for this recipe, it was totally worth it. This is also the first time I used vegan cream cheese to make a vegan cheesecake, and I have to say that I really liked it. I don’t like the cream cheese on its own, but it seems to be a good cake ingredient. A piece of advice This is a very easy recipe. You will not have any problems with it, esspecially if you ever made a vegan cheesecake prior to this. But just in case you are a beginner, I will leave a few tips and tricks here, to make the whole process easier for you. The health benefits part is something I decided to skip today, since the only healthy ingredient is the cashew. And we talked about them a bunch of times. First of all, don’t forget to soak the cashews prior to making the cake, for 8 hours at least. This is essential for a creamy filling. If you live in Bosnia as well and are wondering where to buy these cookies, I am going to solve the mistery. I noticed Lotus cookies in a local coffeehouse. They told me I could order them from a store called Frutela wonderland, and I did. And so can you, I think they have it in Serbia as well. When you make the crust, make sure to blend the cookies to a fine powder, and if there are any chunks left, just remove them. Add the melted vegan margarine gradually, since you may not have to use all of it to get a soft dough that you can shape into a crust. You can press the crust down with your fingers and if you want you can even it out a bit with another piece of parchment paper. These measurements make a small cheesecake, if you need a really large one, make sure you double the measurements. Stop a few times to scrape down the filling ingredients from the walls of a blender cup if you need to. When you pour the filling over the crust, you don’t have to return the cake mold to the freezer. It can set in a fridge for a few hours, and when it does, you can serve it right away. The texture will be perfect and there will be no need to defrost it. You can also cover it with a plate so it does not dry out. I piped a mixture of vegan cream cheese and coconut cream on each piece to decorate the vegan Lotus Biscoff cheesecake. It looked fine but the cream tasted weird so I suggest you add some sugar to that as well. Vegan Lotus Biscoff cheesecake Ingredients - For the crust: 150 g of Lotus Biscoff cookies 50 g of margarine - For the filling: 150 g of cashews 200 g of vegan cream cheese 150 ml of coconut cream 110 g of Lotus Biscoff cookies 70 g of vegan powdered sugar Directions - Soak the cashews in water for at least 8 hours before making the cake. - Then make the crust. First, put 150 g of Lotus Biscoff cookies in a blender and pulse until there are no large chunks left. Transfer it to a small bowl. Melt the vegan margarine on low heat and pour it gradually on top of ground Lotus cookies while mixing. You should end up with a soft crust that you can shape with your fingers. Line a cake mold with some parchment paper. Transfer the cookie crust to the cake mold and press it down with your fingers in order to even it out and shape the crust. When you are done with this, put the cake mold in the freezer. Then make the filling. - Remove the water from the soaked cashews. Put 110 g of Lotus cookies in a blender and pulse until you get a fine powder. Then add the cashews, powdered sugar, vegan cream cheese and coconut cream to the blender as well. Blend everything until you get a homogenous, creamy filling. Stop a few times to scrape down the ingredients from the walls of a blender cup if you need to. When you’re done, take the cake mold from the freezer and pour the filling on top of the crust. Put the cake in the fridge and leave it there to set for at least 3 hours (or overnight). - When the filling becomes solid, you can remove the cake from the mold, cut it and serve. I decorated my cake with whole Lotus biscoff cookies and a mix of cream cheese and coconut cream. If you liked this recipe, make sure you check out my other recipes like: Feel free to tell me what you think about this in the comments below, or send me the pictures of your own vegan Lotus biscoff cheesecake. If you did something differently, I would also like to hear that, I’d love to see the things you come up with. P.S. for more recipes like this and a bunch of other stuff, follow me on Instagram, @margo_drobi. Also, I recently started a Patreon page, where you can subscribe and help me create more/better content. In return, you will get an exclusive piece of content (recipe) each month. My plan is to increase the amount of that content if I gain a few subscribers. If you are interested and you want to find out more, I will leave the link to my Patreon right –here.
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Veganski Lotus Biscoff cheesecake Ovaj recept je nešto što ste vjerovatno već prije vidjeli. Postoji gomila recepata za veganski Lotus Biscoff cheesecake, ali jednostavno sam i ja morala napraviti svoju verziju. Tek sam nedavno dobila priliku da naručim ovaj veganski keks (nemamo ga u trgovinama u Bosni) i postojala je samo jedna stvar za koju sam ih željela koristiti. Cheesecake, naravno. Ispalo je i bolje nego što sam zamislila. Ovaj veganski Lotus Biscoff cheesecake je kremast, sladak i jako ukusan. Tako da vjerujem da ću i dalje naručivati ovaj keks samo za ovaj recept, vrijedilo je. Ovo je ujedno i prvi put da koristim veganski krem sir za izradu veganskog cheesecake-a, i moram reći da mi se to jako svidjelo. Ne volim sam veganski krem sir, ali čini se da je dobar kao sastojak kolača. Nekoliko savjeta Ovo je vrlo jednostavan recept. Nećete imati problema s njim pogotovo ako ste prije toga nekad napravili veganski cheesecake. Ali u slučaju da ste početnik, ovdje ću vam ostaviti nekoliko savjeta i trikova kako bih vam olakšala cijeli postupak. Dio o zdravstvenim koristima je nešto sam što sam danas odlučila preskočiti, jer je jedini zdrav sastojak ovdje indijski orah. A govorili smo o njemu mnogo puta. Prije svega, ne zaboravite natapati indijski orah u vodi prije pripreme kolača, najmanje 8 sati. Ovo je neophodno za kremasti fil. Ako i vi živite u Bosni i pitate se gdje kupiti ovaj keks, riješit ću taj misterij. Lotus keks primijetila sam u lokalnoj kafani. Rekli su mi da ih mogu naručiti iz prodavnice koja se zove Frutela wonderland i to sam i učinila. I vi možete uraditi isto, mislim da ta prodavnica postoji i u Srbiji. Kada pravite koru, pobrinite se da keks usitnite u fini prah, a ako je ostalo velikih komadića, jednostavno ih uklonite. Otopljeni veganski margarin dodajte postepeno, jer možda nećete morati sve iskoristiti da biste dobili mekano tijesto koje možete oblikovati u koru. Možete pritisnuti koru prstima prema dnu i ako želite možete je malo ujednačiti drugim komadom papira za pečenje. Ove mjere čine mali cheesecake, ako vam je potreban zaista veliki, udvostručite mjere. Dok pravite fil, stanite nekoliko puta da sastružete sastojke za fil sa zidova posude blendera ako je potrebno. Kada koru prelijete filom, ne morate kalup za torte vraćati u zamrzivač. Može se staviti u hladnjak na nekoliko sati, a kad se zgusne, možete ga odmah poslužiti. Tekstura će biti savršena i neće biti potrebe za odmrzavanjem. Možete ga prekriti i tanjirom kako se ne bi isušio. Na svaki komad sam istisnula mješavinu veganskog krem sira i kokosovog vrhnja kako bih ukrasila veganski Lotus Biscoff cheesecake. Izgledalo je okej, ali krema je imala čudan okus pa predlažem da i tome dodate malo šećera (ukoliko vam je dekoracija potrebna). Sastojci Za koru: 150 g keksa Lotus Biscoff 50 g margarina Za fil: 150 g indijskih oraščića 200 g veganskog krem sira 150 ml kokosovog vrhnja 110 g keksa Lotus Biscoff 70 g šećera u prahu Upute Natapajte indijski orah u vodi najmanje 8 sati prije pravljenja kolača. Prvo napravite koru. Stavite 150 g Lotus Biscoff keksa u blender i meljite dok se ne pretvori u prah. Prebacite ga u malu posudu. Veganski margarin otopite na laganoj vatri i sipajte ga postepeno na mljeveni Lotus keks dok miješate. Na kraju biste trebali dobiti mekanu koru koju možete oblikovati prstima. Kalup za tortu obložite papirom za pečenje. Koru od keksa premjestite u kalup za torte i pritisnite je prstima prema dole kako biste je ujednačili i oblikovali. Kada završite s tim, stavite kalup za torte u zamrzivač. Zatim napravite fil. Uklonite vodu iz natopljenih indijskih oraščića. Stavite 110 g Lotus keksa u blender i blendajte dok ne dobijete fini prah. Zatim u blender dodajte indijske oraščiće, šećer u prahu, veganski krem sir i kokosovo vrhnje. Sve blendajte dok ne dobijete homogeni, kremasti fil. Zaustavite se nekoliko puta da sastružete sastojke sa zidova čaše blendera ako je potrebno. Kad završite, izvadite kalup za tortu iz zamrzivača i nalijte fil na koru. Stavite tortu u frižider i ostavite je da se stegne najmanje 3 sata (ili preko noći). Kada fil postane čvrst, možete izvaditi tortu iz kalupa, izrezati je i poslužiti. Tortu sam ukrasila cijelim Lotus biscoff keksićima i mješavinom krem sira i kokosovog vrhnja. Ako vam se svidio ovaj recept, provjerite i ostale moje recepte poput: – veganski kolač od indijskih oraha Slobodno mi recite šta mislite o ovom receptu u komentarima ispod ili mi pošaljite slike svog vlastitog veganskog Lotus Biscoff cheesecake-a. Ako ste uradili nešto drugačije, a dobili dobar rezultat, voljela bih to i čuti, željela bih vidjeti stvari koje ste smislili. P.S. za još recepata poput ovog i gomilu drugih stvari, pratite me na instagramu, @margo_drobi. Također, nedavno sam pokrenula profil na Patreonu na kojem se možete pretplatiti i pomoći mi u stvaranju boljeg sadržaja. Zauzvrat, svaki mjesec ćete dobiti ekskluzivan dio sadržaja (poseban recept). Moj plan je povećati količinu tog sadržaja ako dobijem nekoliko pretplatnika. Ako vas zanima i želite saznati više, ostaviti ću link od mog Patreona – ovdje.