Discover the authentic taste of vegan cheesecake: a crunchy base and a silky salted caramel cream. Perfect for delighting with tradition and selected ingredients!
Crumble the biscuits with a mixer, meanwhile melt the margarine in the microwave and add it to the biscuits, mix everything and after lining a 18/20 cm cake tin pour in the mixture. Press the biscuits down well and place in the fridge
Put the plant-based cream in a saucepan, add the agar agar and after it reaches a boil, cook for 2/3 minutes (always stirring with a whisk) Set aside and let cool slightly.
If the mixture forms lumps, blend everything with an immersion blender and without waiting pour the mixture into the cake tin, level it out and place in the fridge for at least 6 hours. (Overnight is better)
In a bowl combine the spreadable cheese and vanilla, mix with electric beaters and add the cooled cream little by little.
Meanwhile prepare the salted caramel: in a pan melt the sugar, moving the pan to swirl it around (do not stir it)
In another saucepan heat the cream and when it is just about to boil, turn off the heat
Once the sugar has melted, add the cream a little at a time, stirring vigorously with a whisk
The caramel is ready, pour it into a bowl and let it cool (if it seems runny, that is not a problem, it will thicken once cooled)
At this point add the margarine in small pieces, stirring constantly
Once cold, pour it over the cheesecake and crumble some biscuits on top as decoration.
Italia, Lombardia
| Energy (kcal) | 333.97 |
| Carbohydrates (g) | 19.96 |
| of which sugars (g) | 11.86 |
| Fat (g) | 26.61 |
| of which saturates (g) | 12.42 |
| Protein (g) | 3.93 |
| Fibre (g) | 1.2 |
| Salt (g) | 0.34 |
