What better way to get a dose of Vitamin B12 than with a healthy cheesecake?
Meet Chef Jamie Raftery's classic vegan cheesecake recipe showcasing Wolffia.
For full recipe and nutrition facts, check out the holistic chef (click button)
A short excerpt from Chef Jamie Raftery's recipe:
For the base
150 g Cashew
25 g White sesame seeds
75 g Longan berry - dried
10 g Coconut desiccated
10 ml Coconut oil
For the filling
200 g Cashew pre-soaked
200 ml Wolffia Globosa
50 ml Coconut milk
50 ml Orange
1 each Passion fruit
1 each Lime juice and zest to taste
80 ml Honey or maple syrup
90 ml Coconut oil
1 pinch Pink salt
40 g Papaya
20 g Cashew toasted
10 g Wolffia Globosa
10 g Longan berry - dried
5 each Butterfly pea flower
EQUIPMENT YOU WILL NEED
No elaborate equipment is needed for making this recipe. You will need a good high-speed blender to make the filling nice and smooth. A cheesecake or flan tin will be required to set everything in.
I use a 26cm tart / quiche tin to set the cheesecake in.
Prepare the Wolffia Globosa
Boil the kettle and pour boiling water over the wolffia, stir and allow to sit for 2 minutes. Strain through a very fine strainer and pour cold water over to cool down the wolffia as quickly as possible to keep a nice green colour.
For the cheesecake base
Assemble your ingredients.
Soak the longan berries in warm water for 10 minutes is they are very dry.
Add the toasted sesame seeds and cashew nuts to the blender and pulse for 10 seconds until they resemble breadcrumb consistency.
Add the longan berries, desicatted coconut, and coconut oil - blend for another 10 seconds until the mix come together.
Transfer this mix to a bowl. Mix everything together well until it forms a ball.
Press this ball into the base of the cheesecake tin, making sure it's nice and even throughout.
For the cheesecake filling
Cashews will need to be pre-soaked overnight, or for at least two hours in filter water. Drain and rinse the cashew before adding to the rest of the ingredients.
Juice the limes and oranges.
Add the pre-soaked cashews, passion fruit juice (no seeds), wolffia globosa, coconut milk, orange juice, lime juice, honey, and pink salt to the jug of a high speed blender.
Blend on high speed, scraping down the sides until everything is nice and smooth. (Do not blend for to long or the mix ill overheat and discolour)
Blend for about 30-40 seconds. Next, add the melted (cooled) coconut oil while the blender is running to get a nice smooth and shiny consistency.
Transfer the filling into a bowl. Taste and adjust the seasoning. Maybe it needs some extra lime, sweetner or a pinch of salt to balance the flavors.
When you are happy with the final seasoning, pour the mix onto the frozen base.
Using a spatula or spoon you can smoothen out the filling.
The mix will start to set quick when it hits the frozen base. Tap the pie a couple of times on the work surface by dropping it (carefully!) 1-2 inches from the work surface. This knocks out any air pockets and evens out the distribution.
Allow the cheesecake to set in the fridge for at least 6 hours before slicing. You may put in the freezer to speed up the setting.
To take the cheesecake out of the tin, it's best to freeze the cheesecake for a couple of hours and then you can easily remove the cheesecake from the tin. Transfer to a plate to garnish.
To garnish the cheesecake
I love the color contrast of white cashew and orange papaya with the green Wolffia Globosa cheesecake. It's best to garnish just before serving or shortly before. Feel free to use whatever seasonal fruits and berries are in season in your region.