Oat Crusted Chickpea Cheesecake with Saskatoon Berry Glaze
1 hour and 50 Minutes |
Servings:
8 |
Prep:
60 Minutes |
Cook:
50 Minutes
Oat Crusted Chickpea Cheesecake with Saskatoon Berry Glaze
1 hour and 50 Minutes
Servings:
8
Prep:
60 Minutes
Cook:
50 Minutes
Oat Crusted Chickpea Cheesecake with Saskatoon Berry Glaze
1 hour and 50 Minutes
Servings:
8
Prep:
60 Minutes
Cook:
50 Minutes
Ingredients
Ingredients
Filling
- 2 Cups Soaked Cashews
- 1 Can Chickpeas – Drained (400 g)
- 1 Tsp Vanilla Extract
- 2 Tbsp Tahini
- 2 Lemons – Zest and Juice
- 1/3 Cup Maple Syrup
- 1 Tbls Apple Cider Vinegar
- 1 Can Coconut Milk (400 ml)
- 2 Tbls Cornstarch
Oat Crust
- ¾ Cups Large Flake Manitoba Oats
- ¼ Cup Sliced Almonds
- 1 Cup Dates
- 1 Tbls Water
- 1 tsp Salt
Saskatoon Glaze
- 1 ½ Cups Saskatoon Berries (Fresh or Frozen)
- 1/3 Cup Orange Juice
- 1 Tbls Cornstarch
Method
Crust
- Preheat oven to 320°F
- Place oats and almonds in food processor and pulse until you have a fine flour.
- Add remaining crust ingredients and blend until you have a sticky dough.
- Line spring form pan with parchment paper and press the dough evenly into the bottom of the tin. Place in fridge to set until filling is complete.
Filling
- Prepare filling by adding all ingredients to a blender and mix on medium speed until smooth.
- Remove crust from fridge, add filling into tin and bake for 45 minutes.
- Remove from oven and allow it to come down to room temperature. Store in refrigerator overnight to fully set.
Sauce
- Place all ingredients into small sauce pan and simmer on medium heat until thickened.