black sesame cheesecake
Black sesame is one of my favorite flavors and combined with the creaminess of a cashew-tofu base it makes for a lush and flavorful dessert! The crunch of fresh pomegranate arils set in a pomegranate jelly are a lovely topping and compliment to the cake.
Makes a 6" cake, serves 4-6 people.
1/2 cup walnuts
2 Tbsp oats
2-3 pitted dates
2 tsp chia seeds
1 Tbsp maple syrup
1 cup cashews, soaked for and hour and drained
1 cup black sesame seeds, toasted and finely ground
1/4 cup soft tofu
1/4 cup plant milk
3 Tbsp maple syrup
3 Tbsp coconut oil, melted
1 tsp vanilla
2 activated charcoal capsules (optional)
1/4 cup water
1/4 cup syrup
1 Tbsp agar agar flakes (or 1 tsp agar agar powder)
Blend the base ingredients until the mixture is like coarse sand and will stick together when pinched. Press firmly into a 6" springform tin.
Blend the filling ingredients until it's smooth, creamy, and thick. Pour evenly into the tin and place in the freezer.
Remove all the seeds from the pomegranate and blend 3/4 cup of the arils. Strain the juice into a pot, add the water and syrup, and bring to a boil. Sprinkle and stir in to dissolve the agar agar flakes and cook on a medium heat for 2 minutes (10 seconds on simmer for agar agar powder). Transfer to a measuring jug and let cool for 15 minutes.
Spread the remaining pomegranate arils on top of the black sesame layer. Pour the pomegranate liquid to fill it to the top. It will turn into a jelly as it cools. Place back into the freezer for 2 hours to set. Let the rest at room temperature for 10-15 minutes before removing it from the tin.
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