Blueberry White Cacao Cheesecake. (DL = decilitre, TL = teaspoon). Nut-free, gluten-free, egg-free, vegan, dairy-free, lactose-free.
Cake base
200 g gluten-free biscuits
100 g vegan margarine
Filling
110 g Dammenberg 39% white cacao
4 dl vegan whipping cream
0.5 dl tapioca flour or cornstarch
1 dl icing sugar
1 tsp vanilla sugar
2–3 tsp blueberry juice
Decoration
Fresh blueberries
70 g Dammenberg 39% white cacao
Fresh lemon thyme
Assembling the Cake
Use a 20–22 cm springform pan and line it with baking paper. Mix the crushed biscuits and margarine thoroughly, then press the mixture evenly onto the bottom and up the sides of the pan.
Melt the white cacao in a bain-marie. Whip the vegan cream until fluffy, then gently mix in the flour and sugar. Finally, add the melted white cacao and mix well. Pour the filling evenly over the biscuit base. Drizzle the blueberry juice over the filling and gently swirl it through the mixture to create an even marbled pattern. Cover the pan with foil and refrigerate for approximately 8 hours or overnight. Before serving, decorate the cake with white cacao shavings, fresh blueberries and lemon thyme.
