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I love cheesecakes! In fact, me and almost 90% of you!
The combination of textures that takes us on a journey between creamy and crunchy is absolutely irresistible.
From oven-baked versions to completely raw versions, what matters is that the different textures are maintained and that the flavors align and marry perfectly in order to create a sweet tooth that is impossible to forget.
But there is one thing that often keeps the less experienced (and even the most experienced) from venturing out to make this dessert at home. The perfect layers that don’t fall apart or crumble when unmoulding and serving. Yes, everyone’s terror is to see their cheesecake destroyed!
Perhaps it was for this reason that deconstructed versions of cheesecake began to appear, which bring all the essential characteristics, leaving aside the perfectionism of the assembly and making the presentation of the cheesecake into something more creative, contemporary and free.
I confess that I am passionate about deconstructed versions of traditional and popular recipes. I find it fascinating to bring a totally different presentation but still manage to keep the essence, the soul of the recipe.
Today this is precisely what I bring to share with you. The recipe for a deconstructed cheesecake so that everyone, literally everyone can make it at home without any difficulty.
EASY | QUICK | CREAMY | CRUNCHY | FULL OF CONTRASTS | FLAVORFUL | IRRESISTIBLE
As I told you before, this Deconstructed Carob and Cherry Cheesecake recipe is definitely the perfect recipe for anyone to make at home without any fear. Easy is the middle name of this cheesecake!
We start by making the base, which, following the traditional rules of cheesecake, with cookies and butter. Crush the cookies, mix in the melted butter and mix well to create a wet sand consistency. We put it in the glass chosen to serve.
Then we pit and chop the cherries, and place on top of the cookies layer.
Then, we make the carob cream using Bett’r Carob Pudding Mix, an instant mix made from corn starch, carob powder and salt, all ingredients of organic origin. To this mixture we just need to add some sugar, vegetable drink, bring to the boil and it’s ready! If we want a more pudding texture we use less vegetable drink, if we want something creamier we use more. That simple! I was surrendered to this mix, in addition to making life a lot easier and being super quick to make, it’s made with just 3 simple ingredients which makes it a very healthy alternative for those days when we feel like something sweet.
We pour the carob cream over the cherries and put it in the fridge to cool down.
When serving, we beat the cream, put it on top of the carob cream and finish with the prettiest cherry we have!
Get ready to make everyone who tastes this cheesecake gasp!
75gr of digestive cookies
20gr of melted vegan butter
15 big cherries
300ml of unsweetened soy milk
20gr of Bett’r Carob Pudding Mix
2 tbsp of sugar
Soy cream
75gr of digestive cookies
20gr of melted vegan butter
15 big cherries
300ml of unsweetened soy milk
20gr of Bett’r Carob Pudding Mix
2 tbsp of sugar
Soy cream
1- Grind the cookies in a food processor until they are powdered.
2- Melt the butter for about 30 seconds in the microwave and pour it over the crushed cookies. Mix everything until you get a wet sand consistency.
3- Divide the cookies and butter mixture between 2 low glasses and press well with your fingers to form a cohesive and level base.
4- Pit and chop the cherries. Place over the cookie base.
5- Then, place the soy milk, sugar and Carob Pudding Mix in a pan and stir well with a whisk. When everything has dissolved, turn on the heat, let it boil and stir continuously until the texture starts to thicken. Turn off the heat and let it cool.
6- When it is almost cold, pour it on the layer of cherries and take it to the fridge until serving time.
7- When you serve, beat the cream, place the cream over the carob cream and finish with a cherry on top.
1- Grind the cookies in a food processor until they are powdered.
2- Melt the butter for about 30 seconds in the microwave and pour it over the crushed cookies. Mix everything until you get a wet sand consistency.
3- Divide the cookies and butter mixture between 2 low glasses and press well with your fingers to form a cohesive and level base.
4- Pit and chop the cherries. Place over the cookie base.
5- Then, place the soy milk, sugar and Carob Pudding Mix in a pan and stir well with a whisk. When everything has dissolved, turn on the heat, let it boil and stir continuously until the texture starts to thicken. Turn off the heat and let it cool.
6- When it is almost cold, pour it on the layer of cherries and take it to the fridge until serving time.
7- When you serve, beat the cream, place the cream over the carob cream and finish with a cherry on top.
*This recipe was supported by Pronatural.com.pt
*You can find Bett’r Carob Pudding Mix at Pronatural’s online store with a 10% discount when using the code TAVG.
*For a gluten-free version, choose the base with gluten-free digestive cookies.
*This recipe was supported by Pronatural.com.pt
*You can find Bett’r Carob Pudding Mix at Pronatural’s online store with a 10% discount when using the code TAVG.
*For a gluten-free version, choose the base with gluten-free digestive cookies.
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Tag @things_about_a_vegan_girl on instagram and hashtag it #thingsaboutavegangirl so we can see all the masterpiece you made!!!
Tag @things_about_a_vegan_girl on instagram and hashtag it #thingsaboutavegangirl so we can see all the masterpiece you made!!!