Name: Apricot "cheesecake"
Prep time: 30 min
Cook time: 20 min
Total time: 170 min
Ingredients: Basis:; 150 g Granola; 45 g Plant-based butter; 6-7 tsp Apricot jam; Tea, as needed; "Curd" cream:; 100 g Millet; 300 ml Plant-based milk; 1,5 tbsp Date mass; Grated zest and juice of half a lemon; 2 tsp Plantain seed husks; 250 ml Plant-based cream; 150 g Plant-based cream cheese; 15 tsp Apricot jam

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Apricot "cheesecake"

22 cm cake pan

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Prep Time 30 mins

Cook Time 20 mins

Fridge 2 hrs

Total Time 2 hrs 50 mins

Course Cake

Cuisine Cake

Equipment

2 Bowl
1 Compact kitchen blender
1 Pot
1 Pastry tray
1 Wooden spoon

Ingredients

Basis:
150 g Granola
45 g Plant-based butter
6-7 tsp Apricot jam
Tea, as needed
"Curd" cream:
100 g Millet
300 ml Plant-based milk
1,5 tbsp Date mass
Grated zest and juice of half a lemon
2 tsp Plantain seed husks
250 ml Plant-based cream
150 g Plant-based cream cheese
15 tsp Apricot jam

Instructions

First, cook the millet in plant-based milk with the date mass.
When the millet is cooked until soft, let it cool.
And in the meantime, prepare the granola.*
If you have not yet made granola based on my recipes, you can find it here.
Grind the granola, add the butter and 3 tsp. apricot jam.
Work together so that the butter and apricot jam are evenly distributed in the ground granola and form a mass.
Press the mass into the cake pan. Put 3-4 tsp. apricot jam, spread it and put it in the fridge.
After the millet has cooled, add the plantain seed husks, grate the lemon peel, twist the lemon and mix thoroughly.
Pour the cream over it, add the cream cheese, the apricot jam and mix with a whisk and beat as hard as you can, to a foamy texture.
Put the cream on the cake base, put it back in the fridge and you can eat it after 2 hours.