Ocean cheesecake

The Druids' latest fresh creation: the Wellness Cheesecake, pastel blue, melting and nourishing. Thanks to the spirulina phycocyanin which gives this dessert this almost magical coloring, and gives it an antioxidant power. Hemp protein, an anti-inflammatory superfood with a complete aminogram profile, will nourish your cells to optimize their functioning, and coconut water will remineralize you. The touch of mint enhances this product by intensifying its flavors. The Druids' advice: enjoy this cheesecake as a dessert or as a snack with strawberries.

Ingredients for 1 cheesecake (~4 pax)

For the biscuit base

• 125 gr of speculoos type biscuits (vegan)
• 40 gr of coconut oil

For the cream

• 350 gr silken tofu
• 100 g coconut vegetable yogurt (or your choice)
• 3 tbsp Wellness Protein
• 125 g vegetable milk
• 50 gr coconut sugar
• 25 g cornstarch
• Optional: vanilla extract
  

Steps:

• Crush the biscuits then add the melted coconut oil. Put the mixture in a mold and set aside in the fridge.
• In a salad bowl, mix the tofu and the yogurt. Mix with a hand blender until smooth.
• Dilute the cornstarch in some of the milk, then pour this mixture into a saucepan with the rest of the milk and the sugar. Heat until thick, stirring gently with a whisk.
• Once the mixture has thickened, pour it into the silken tofu mixture and whisk vigorously until smooth.
• Pour into a mold over the biscuit. Smooth the top.
• Bake in a preheated oven at 180°C for 20 minutes. The cream should not be golden, and the edges should be barely colored. Leave to cool then refrigerate for 3 hours.