Cheesecake vegan with double chocolate, chestnuts and rum
92 recipes
Cheesecake vegan with blueberries, lemon and pistachio
ingredients
servings
1
Wasa Whole Grain
54 oz
Water
to taste
Stevia powder
to taste
Ground cinnamon
1 oz
Tofu
200 oz
Lemon flavour
4 unit
Blueberries
80 oz
Agar agar powder
3 oz
Soy drink
1 spoon
Desserts from Italy - Lazio
Cheesecake vegan with blueberries, lemon and pistachio
Cheesecake vegan with blueberries, lemon and pistachio
ready in
3 hours 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A perfect cheesecake for the summer, fresh and delicious, with the combination I love: cranberries and pistachio!
preparation
step 1
Chop 6 slices of home with water, stevia and cinnamon until you get a dense, porridge type compound. Place this as a base in a flat cake.
step 2
Blend tofu (velvety, not normal), stevia, blueberries, lemon flavor. Add agar agar dissolved in warm soy milk and whisk again. Place cream on a base
step 3
Place it all in the fridge for 3 hours at least.
step 4
Extract and serve with pistachio cream and other blueberries.
