Ingredients:
6 servings
- 200 g vegan biscuits Lotus cookies or vegan digestives
- 75 g unsalted vegan butter
- 1 tbsp pistachios
For the cheesecake mixture:
- 150 g La vida Vegan pistachio spread
- 50 g pistachios
- 7 g agar agar
- 8 drops green food colouring
- 400 g vegan cottage cheese (vanilla)
- 250 ml vegan whipping cream (to whip up)
For decoration:
- 3 tbsp pistachios (shelled)
- 3 tbsp pistachios (unshelled)
- 3 tbsp La Vida Vegan pistachio spread
- 8 drops green food colouring
The instructions:
- Crumble the vegan biscuits in a food processor, or beat them finely with a rolling pin.
- Melt the vegan butter in a pan and add the biscuit crumbs and pistachios.
- Stir well and pour into a springform pan lined with baking paper.
- Spread the mixture evenly over the base and press down well with the rounded side of a spoon. Place the base in the fridge.
For the cheesecake mixture: - In a saucepan, melt the pistachio spread on low heat until hot.
- Add the agar agar to the pistachio spread and stir well to dissolve completely. If necessary, add some green food colouring.
- Add the vegan cottage cheese and mix well until there are no lumps.
- Heat the mixture on low heat for 5 min, stirring well from time to time.
- Meanwhile, whip the vegan whipping cream with a tablespoon of sugar until stiff.
- Remove the pan from the heat and let the mixture cool for a minute.
- Carefully fold the whipped cream into the cheesecake mixture.
- Pour the mixture into the springform cake tin.
- Let the cake set in the fridge for at least 3 hours.
For decoration: - Melt the pistachio spread in a pan. Stir in the food colouring and mix well. Let it cool slightly and then drizzle the paste over the vegan cheesecake.
- Coarsely chop the pistachios. Sprinkle the chopped and unpeeled pistachios over the cheesecake.