Vegan Cheesecake with Mandarin Jello

A vegan cheesecake with mandarin orange with a fluffy biscuit base and a rich cream will be the hit at any birthday party or other festivities such as Christmas, Thanksgiving or Easter. It tastes great for coffee/ tea time. This plant-based cake uses less refined sugar and tastes great in the morning for breakfast

Course Pie & Fruit Cakes

Cuisine International

Keyword dairy free cheesecake, oil free sugar free cheesecake, vegan cheesecake, vegan mandarin cake, vegan mandarin cheesecake

Prep Time 40

Cook Time 40

Total Time 1 20

Author Jasmin

Ingredients

Sponge Dough

⅓ cup 90 g coconut sugar or maple syrup
1 cup 250 ml of unflavored sparkling water
2 tablespoon almond butter
4 tablespoon water
4 teaspoons of baking powder
1 teaspoon vanilla extract
¾ cup 165 g whole wheat flour or spelt flour
½ - ⅔ cup 60 g almond flour
1 teaspoon apple cider vinegar

Cheesecake layer

2 cans each 400 ml of coconut milk (its firm cream as described above)
2 teaspoons vanilla extract
8.8 oz or 250 g unsweetened plant-based yogurt
¼ cup 60 ml maple syrup or date paste
1.5 teaspoons of agar agar
½ cup 130 ml of water

Topping

2 cans of unsweetened mandarins
!Jello
250 ml dripping water from the mandarins or a light juice
1 teaspoon agar agar or carrageenan
if necessary sweeten as needed

Instructions

Start by putting the coconut milk in the refrigerator overnight.
The next day, preheat the oven to 350°F (175°C) . Prepare the sponge cake. To do this, stir all the moist ingredients together and then add the dry ingredients. Just stir briefly until everything comes together to form a batter.
Put the dough in a 26cm springform pan lined with parchment paper. Bake the bottom for about 20 minutes.
Do the toothpick test.
Let the base cool completely.
Now prepare the cream layer. Take the coconut milk and put the solid part of it in a mixing bowl. Now whip up the firm cream. Slowly add the yogurt and sweetener.
Boil the water with the agar. Let it cool down a bit. And put it in a mixing bowl. Use a hand mixer to slowly stir in the cream. Be careful not to create lumps.
Now put a cake ring around the base and slowly let the cream run on it.
Put the cake in the refrigerator.
Drain the mandarins, catching the liquid.
Now prepare the jello. To do this, bring all the ingredients to a boil in a small saucepan. Do the gel test on a cold plate. When it sets, you can let the icing cool down a bit.
Take the cake and spread the tangerines on it.
When the icing is cold enough, you can distribute this evenly over the mandarins.
Put the cake in the refrigerator overnight for at least 3 hours.