Cheesecake - Tiramisu Cheesecake

 

Makes one 6-inch cake

 

Ingredients:

 

one 6-inch cake pan

 

Bottom Cake:

 

1/4 cup plus 2 Tbsp organic whole wheat pastry flour

1/4 tsp plus 1/8 tsp baking soda

1/4 tsp baking powder

1/8 tsp sea salt

1/4 cup maple sugar

1/2 cup full-fat coconut milk  at room temperature

2 Tbsp strong brewed good quality espresso

1/2 tsp pure vanilla extract

1 1/2 tsp cider vinegar

 

 

Soak:

 

1 Tbsp strong brewed good quality espresso

1 Tbsp maple syrup

1 Tbsp cacao powder or unsweetened cocoa powder

 

 

  Cheesecake Filling:

 

1 cup full-fat coconut cream

3/4 cup cooked chickpeas

1/4 cup maple syrup

1 tsp pure vanilla extract

2 tsp finely ground good-quality espresso

1/8 tsp sea salt

1/2 cup plus 2 Tbp coconut butter (NOT OIL), warmed to liquid

 

 

  Topping:

 

cacao powder unsweetened cocoa powder for dusting

chopped dark chocolate

 

 

Instructions:

Adjust the oven rack to the centre position and preheat to 350 degrees Fahrenheit.

Grease a 6-inch circular baking pan and place parchment paper inside to prevent sticking.

In a large bowl, thoroughly mix together flour, espresso, baking soda, sea salt, and sugar.

 

Beat the extracted vanilla and the milk from the coconut in a small bowl, then thoroughly mix the mixture of flour and milk.

Mix the cider vinegar into the batter.

Spoon the cake mixture into the ready-made pan, shut it, and bake for approximately 20 minutes, or until a tester inserted into the centre comes out clean with a few moist crumbs still attached.

 

Take it out of the oven and allow it to cool fully.

 

For the soak, whisk together the coffee and maple syrup and liberally spray the cake (you might have some leftovers). Mix in 1 tablespoon of cacao powder. Put aside.

 

To prepare the filling, put all the ingredients into a food processor or high-speed blender and pulse until smooth.

 

Over the prepared cake, pour.

For around four hours, or overnight in the refrigerator if you're not in a rush, place the cheesecake in the freezer to set.

Take it out of the freezer, unmold it, then sprinkle dark chocolate and cacao powder on top.

Have fun!

Cake leftovers can be kept in the fridge for up to a week.

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