RECIPE BY NELSON @FRESH_N_GREY
Graham Cracker Crust- 2 cups graham cracker crumbs (about 18 full sheet graham crackers or 2 sleeves worth)
- 1/2 cup light brown sugar
- 1/2 cup unsalted butter, melted
- 1/4 olive oil
- 1/2 cup Mung Bean Protein Powder
Cheesecake
- 1 cup cold heavy cream
- 8-ounces neufchâtel cheese at room temperature
- 14-ounces mascarpone cheese at room temperature
- 3/4 cup granulated sugar
- 1 envelope unflavored gelatine
- 1 cup boiling water
- 1/2 cup unsalted butter at room temperature
- 2 teaspoons lemon juice
- 2 teaspoon pure vanilla extract
- 1 teaspoon almond extract Pineapple & Mixed Berry Compote
- 3 cups pineapple chunks, fresh or in juice.
- 1/2 pint fresh raspberries
- 1/2 pint fresh blueberries
- 1/4 pint fresh strawberries
- 1/4 pint fresh blackberries
- 1 teaspoon vanilla extract
- 2 teaspoons raspberry extract
- 1/2 cup pineapple juice
- 2 cups granulated sugar
- 1 tablespoon flour dissolved in cold water
- Powdered Sugar for Dusting
Instructions
- Crust: Stir the crust ingredients together. Mix until you can easily create a clump that holds form. Pour into a 9-inch or 10-inch springform pan and pack in very tightly. The tighter, the better. Freeze for 20-30 minutes as you prepare the filling.
- Filling: Using a hand mixer whip the cold heavy cream into stiff peaks on medium-high speed, about 4-5 minutes. Set aside.
- Combine the gelatine and sugar in a medium bowl, add 1 cup coiling water and stir for about 5 minutes or until the gelatine is dissolved. Set aside.
- Using a hand mixer, beat the neufchâtel cheese, mascarpone cheese, vanilla extract, almond extract and lemon juice together on medium speed until perfectly smooth and creamy. Beat in the gelatine mixture, scraping down the sides and up the bottom of the bowl with a rubber spatula as needed…about 2-3 minutes on medium-high speed until smooth and combined. Make sure there are no large lumps of cream cheese.
- Using a rubber spatula, fold the whipped cream into the cheesecake filling until combined. This takes several turns of your rubber spatula. Combine slowly, don’t deflate all the air in the whipped cream. Refrigerate for 45 minutes until thickened.
- Remove crust from the freezer and spread the refrigerated filling into the crust. Use an offset spatula to smooth down the top. You may have filling left over…you’re welcome!
- Cover tightly with aluminium foil and refrigerate overnight.
- Compote: Combine all the compote ingredients in a saucepan and heat on low to medium heat until the sugar has dissolved, the pineapple has changed in color, the berries have broken down and the mixture has thickened nicely. If you over thicken, you can always add water to the mixture, heat, stir and heat down again to desired thickness. Allow to cool completely. Once cooled, it should spread like a thick jam that does not run easily. You may have compote to spare…, once again, you’re welcome. It is brilliant on pancakes or waffles!
- After the cake has been refrigerated overnight, remove it from the fridge and spread the compote over the top of the cheesecake. You can spread it up to the edge of the pan. Once you have spread all the compte, return the cake to the fridge for another 4-6 hours to set. Yes, all this seems like quite a bit of time. However, while it is a no-bake cake, it is by no means a quick process.
- When ready, use a plastic pastry knife to loosen the chilled cheesecake from the rim of the springform pan. Try not to disturb the compote more than needed. Remove the rim.
- Dust powdered sugar over the whole of the cake. If you have means, you can create patterns!
- Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean between each slice.
- Cover and store leftover cheesecake in the refrigerator for up to 5 days.
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