St. Patrick’s Day Vegan Cheesecake

St. Patrick’s Day Vegan Cheesecake

Happy St. Patrick’s Day

Although I haven’t got a tiny bit of Irish ancestry in my blood. But I have a few Irish friends around me. It is nice to have a special day for them to celebrate every year.

In the past day, I made the Steamed coconut tapioca cake 2015.  And Irish soda bread in 2016.

I like to have a change this year 2017. I wish this cake can get my friends and your admiration. 🙂

It looks quite complicate but once you sort all ingredients and tools stand by for you. It won’t be a hardship to you anymore. Trust me, it is an easy task!  It contains one green layer make by matcha powder and agar powder. The middle layer is a plain cheesecake without bake. And the bottom layer is the orange layer. It is a baked vegan pumpkin cheesecake. If you like it raw, it should be no problem. Because it has so many vegan pumpkin cheesecakes without bake in the entire WWW world. Click in one of the links that you choose. 🙂

St. Patrick’s Day Cheesecake

Ingredient for the green layer:       (prepare three small size swiss roll trays)

  • 200ml Hot water
  • 30g Raw sugar
  • 8g Agar powder
  • 10g Organic Matcha powder

 

Ingredient for the middle white layer:  

  • 1 cup Cashews, soak in water
  • 3/4 cup Water
  • 1/2 tsp Vanilla extract
  • 3 tbsp Maple syrup
  • 1 tbsp Lemon juice
  • 1 1/2 tsp Agar powder

Ingredient for the orange layer:

  • 1 cup Cashew, soak in water for 6 hours, or 30 minutes with hot water
  • 1 can Full-fat coconut milk
  • 1/2 cup Pumpkin puree,
  • 2 tbsp Potato starch or tapioca starch
  • 1/2 tsp Lemon juice and zest
  • 1/3 to 1/4 cup Maple syrup
  •  1/2 tsp Pumpkin spice

Method: 

  1. For the orange layer: Preheat the oven to 300°F/ 150°C/130°C for a fan oven.
  2. Place cashews in food processor bowl. Blend until smooth, stopping to scrape down sides of bowl as needed. Add pumpkin puree, coconut milk, potato starch, maple syrup, lemon juice and pumpkin spice to food processor bowl. Blend again until smooth, stopping to scrape down sides of bowl as needed. Pour into a swiss roll baking tray, spread evenly.
  3. Bake for 20 minutes. Cheesecakes will still be a bit soft when finished baking, that’s normal because of the recipe has lots of soft texture ingredients. Transfer to cooling rack. Allow to cool completely and then refrigerate several hours, until fully set.
  4. For the white layer: Drain the cashews and place in food processor. Blend until smooth, scrape down sides of the bowl if needed. (It should be an easy task when you own a Vita-Mix). For the old fashion food processor or a blender like mine, it needs more time to get the smooth texture. Add the remaining ingredients and blend until all well combined. Transfer to a small saucepan over low heat. Cook until the mixture thicken. Pour into a greased swiss roll tray and let it set completely.
  5. Now for the green layer: Put the hot water into a bowl, add the sugar and agar powder. Whisk until the sugar dissolved. Add the matcha powder and keep whisking. The water should be without any matcha powder lumps. Pour into a swiss roll tray and let it set at room temperature.
  6. Assembly: Put the orange layer or green layer on a baking parchment or a long dish. Carefully lift up the white layer on top of the orange layer then follow the green layer. Trim off the edge to make it neat look.

Baked Pear Pie with Vegan Custard

Baked Pear Pie with Vegan Custard

This is some kind of dessert that you haven’t plan for. Like someone that just pop in your house with a big surprise. And you like to treat them a surprise to return. Here is the solution for you.

Continue reading

Easy Vegan Waffle with Thai Mango Sauce ~ Gluten-Free)

Easy Vegan Waffle with Thai Mango Sauce ~ GF

Today is the pancake day in England. Has the other side of this world got the pancake day as well? Please tell me if you don’t mind! 🙂

Continue reading

Korean Kimchi II (Tongbaechu-kimchi 통배추김치)

Korean Kimchi II (Tongbaechu-kimchi 통배추김치)

Over the years I’ve posted recipes for a few of them before. My first kimchi was a bit sour, it is combined with Taiwanese and Korean Kimchi. Now I prefer my kimchi more close to the Korean version. Yup, my taste bud has changed, so I take a challenge. Keep watching! 🙂

Continue reading

Baked Sweet Heart Donuts ~ Happy Valentin’s Day

Baked Sweet Heart Donuts ~ Gluten-Free, Sugar-Free

Happy Valentin’s Day Everyone! 

It is just the time to put this post up here, I wish it is not too late to you! Wish all the couples have a wonderful, romantic and memorable day. Wish all the singles will find your true love soon!  ♥♥♥

Continue reading

Baked Vegan Pumpkin Cheesecake, (GF, Sugar-free friendly)

Baked Vegan Pumpkin Cheesecake, (GF, Sugar-free friendly) 

I missed my kitchen and my homemade cake for a long time since the long journey.

Why? Because vegan cake is not so common and popular in Asia. Although they have few but not as many as the dairy cakes that you can get it everywhere. I’m not a loyalty fan of dairy cream nor buttercreams.

Continue reading

Vegan Eggnog ~ Cheers

Vegan Eggnog ~ Cheers

What is Eggnog? It is historically also known as milk punch or egg milk punch,  is a rich, chilled, sweetened, creamy dairy-based drink traditionally made with dairy milk, cream, sugar, whipped eggs (which gives it a frothy texture, and its name) and in some version add alcohol such as brandy, rum or bourbon.

I had been back for a month since my long holiday around China and HK.

The only one that I missed when I traveling was my little cosy kitchen and all my healthy and yumminess food. :p

Continue reading

Explore The Famous Silver Cave in China 銀子岩溶洞

Explore The Famous Silver Cave in China 銀子岩溶洞

Happy New year 2017!

This post is continuing from the last article: An Unforgettable Journey in Guangxi of China (廣西桂林).

After the journey to the Dragon Ridge terrace/ Longji terrace/ Longsheng Gezuzizhixian in Guangxi of China 廣西龍脊梯. We are going to the famous place between Guilin 桂林市 and Hezhou 賀州市. It is called Silver Cave 銀子岩.

Continue reading

An Unforgettable Journey in Guangxi of China (廣西桂林)

An Unforgettable Journey in Guangxi of China (廣西桂林)

Sorry for all the people who follow my blog! I had been missing for nearly 3 months since the end of September. Wondering where am I? I was traveling around to China and Hong Kong for visiting my family and friends.

Continue reading

Vegan Crispy Custard Mooncake ~ 純素脆皮奶黃月餅

Vegan Crispy Custard Mooncake ~ 純素脆皮奶黃月餅

I always dream of transform all the recipes with dairy or egg into vegan versions. Some of them are work, but still, have lots to do more research and experiment.

Annual Chinese Mid-Autumn festival will be tomorrow. And I still haven’t got anything to post. Apart from too busy , I have gone through a few failure. Try to work out a vegan mooncake that can please me.

Continue reading