Late Spring Delight ~ LA PENSINE MUTINE (EN)

This year, the redcurrant bushes were early. Unlike last year, when the weather was so awful that birds ate all the berries before I could get out to pick them. So now I have loads of redcurrants I will have to freeze or eat fresh before they go bad. Since I don't like jam (and sugar in general) and can't find any other suitable recipes to tone down the acidity of redcurrant, I decided to create my own. After my redcurrant crumble, here is a variation of my vegan cheesecake which proved a real delight for both the eyes and mouth.

Ingredients

Serves 8:

Crust

- 88 g almonds
- 36 g raisins
- 74 g pitted dates

Filling

- 225 g cashews
- 400 g redcurrants
- 60 g coconut oil
- 1 pinch salt
- 2 tbsp agave syrup

Topping

- 60 g white chocolate
- spare berries

Instructions

Soak dates in hot water for about 10 minutes to soften them up. Drain and process with remaining crust ingredients to a lumpy texture and press onto the bottom of a 18-centimetre diameter spring-form pan. Chill in the freezer while you're making the filling.

Mix all the ingredients for the topping, adding redcurrant progressively while processing to a thick smooth dough. Spread over base, tapping the mould to remove any trapped air bubbles, and then smoothen top with a spatula. Freeze for 1 or 2 more hours, then remove from mould.

Grate chocolate and spread on top of the cake. Add a few berries on top to decorate and store in the fridge with a lid on top.

NOTE: If you are to use frozen redcurrants, remember to defrost them overnight and keep the juice aside to moisten the dough if necessary. You may also use raspberries, strawberries, blueberries, or blackberries instead of redcurrants. However, you will need to adjust the quantity according to how turns out. If it's not smooth enough, add a little water (or juice) to make the dough creamier. Sprinkle with dark chocolate as it gives the right flavour to accompany blackberries, blueberries or strawberries.