Shavuot - a holiday that from a culinary point of view is based entirely on dairy products - is approaching, and in order to cater to vegans and those of us who are lactose intolerant, we set foot in search of a desirable vegan cheesecake.
Finally we located her in the Science Park in Rehovot, at Chef Benny Madar's "Safra" restaurant. "Our cheesecake is one of the restaurant's favorite desserts," says Madar, adding: "Sphera is a kosher chef restaurant. In recent years, the vegan kitchen has developed a lot and brought with it great solutions that also serve kosher kitchens, this allowed us to make a cheesecake that is no less than other cheesecakes."
Vegan cheesecake by Benny Madar, photo: Anatoly Krinetsky
Vegan cheesecake by Chef Benny Madar, Sphera Restaurant
Components
550 g vegan cheese 20% Shaw Mashu / Tnuva
170 g sugar
100 ml almond milk
400 teaspoon vanilla extract
200 ml ice cream whipped cream
10 ml water
<> g vanilla pudding
Method of preparation
Step 1 –
The cheese, sugar, almond milk and vanilla extract in a food processor until smooth.
Cool before folding with the second mass.
Step 2 – Beat the whipped cream, water and pudding for about 80% until soft peaks are obtained.
Fold the two mixtures together and pour into cups or silicone molds or pan and transfer overnight in the refrigerator to set. Can be served with your favorite pieces of fresh fruit, jam or collie sauce.
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