A creamy tangy vegan cheesecake recipe served with a delectable plum compote. This cheesecake is made with millet and is nut-free, soy-free and gluten-free.
150gbuckwheat flour[1 1/4 cups] gluten-free flour blend or all-purpose/wholewheat flour [not gluten-free] is also good
2tablespoonscornstarchor potato starch, omit the starch if using all-purpose/wholewheat flour
1/4teaspoonsalt
1/4teaspoonbaking soda
1teaspoonbaking powder
60mlcoconut oil[1/4 cup]
60mlmaple syrup[1/4 cup]
2teaspoonsapple cider vinegar
1teaspoonvanilla extract
Filling:
200gmilletuncooked [1 cup]
400 mlcoconut milk[1 can]
60mllemon juice[1/4 cup, about 1 1/2 lemons]
125mlmaple syrup[1/2 cup] or other liquid sweeteners/syrup
3tablespoonscoconut oil
2teaspoonsvanilla extract
60gcoconut flour[1/2 cup] it’s easy to make your own, *see notes
Topping: – Plum Compote
6 - 7large yellow plums
2tablespoonsmaple syrup or sugar
1teaspoonvanilla
Instructions
Thoroughly rinse the millet and drain. Add it to a saucepan with 3 ½ cups of water. Cook partially covered over medium heat for about 15 minutes or until most of the water is absorbed. Check occasionally and stir to prevent burning. Turn off the heat and cover the pan. Leave the millet to absorb the rest of the water. Then let cool completely before making the filling.
Meanwhile make the crust:
Combine all the dry ingredients together in a large mixing bowl. Make a well in the centre and add in all the wet ingredients. Mix everything together gently until a dough is formed. You may lightly mix the dough a couple of times with your hand until it is smooth and all ingredients are well combined.
Line the bottom of a 23-cm [9-inch] springform pan with greaseproof paper. Lightly grease the sides with some oil.
Press the dough on the bottom and spread evenly.
Refrigerate for about 15 minutes or until the filling is ready.
Make the filling:
Once the millet is cooled, lightly break the clumps and fluff it.
Preheat the oven at 180 degrees Celsius (350 degrees Fahrenheit).
Place the cooked millet in a blender along with the rest of the filling ingredients except the coconut flour. You may want to do this in two batches as the amount might be a little strenuous for some blenders.
Process to a smooth puree. Add the coconut flour, stir and mix well.
Remove the crust from the refrigerator and pour the filling mixture. Tap to even out and remove and air bubbles.
Bake for 30 minutes. The edges and top should still remain cream in colour. Do not allow it to brown. It might still look like it is not quite firm but it will set in the fridge.
Remove from the oven and let cool completely.
Refrigerate for at least 6 hours before serving. I find that it sets much better after 24 hours. So you might want to make this cheesecake in advance.
Make the compote:
Cut the plums into wedges or chunky cubes. Place in a skillet with the maple syrup or sugar and vanilla. Cook on high heat until the plums are lightly stewed and the liquid have thickened. Turn off the heat and let cool. Place in a jar and refrigerate for up to 5 days until needed.
To serve:
Serve the cheesecake cold. Once it is set, demould it and slice. Place onto serving place and top with plum compote. Sprinkle with some lime zest and garnish with a couple of mint leaves.
Video
Notes
Homemade Coconut Flour - https://veganlovlie.com/howto-make-coconut-flour-easy-video/This vegan millet cheesecake has been adapted from the White Millet Cheesecake recipe from Vibrant Food Stories.Link to original recipe - Vegan Cheesecake with Plum Compote - https://veganlovlie.com/vegan-cheesecake-nutfree-soyfree/