Salak Snake Fruit Cheesecake Recipe Vegan

Certainly! Here’s a more detailed and structured step-by-step guide for making a Vegan Salak (Snake Fruit) Cheesecake. This guide will help you through each stage of the process clearly and effectively.

Vegan Salak (Snake Fruit) Cheesecake Recipe

Ingredients

For the Crust

1 cup pitted dates (about 10-12 dates)
1 cup raw almonds (or walnuts for a different flavor)
1/4 cup shredded coconut (optional, for added texture)
1/4 tsp salt

For the Filling

1.5 cups raw cashews, soaked for at least 4 hours or quick-soaked in hot water for 30 minutes
3/4 cup maple syrup (or agave syrup)
1/2 cup full-fat coconut cream
1 cup ripe salak (snake fruit), peeled and blended into a puree
1 tsp vanilla extract
1/2 tsp salt
Juice of 1 lemon (to enhance flavor)

Equipment Needed

Food processor
High-speed blender
8-inch springform pan
Parchment paper
Mixing bowls
Rubber spatula

Step-by-Step Instructions

Step 1: Prepare the Crust

Soak the Dates:

If your medjool dates are not soft, soak them in warm water for about 10 minutes to soften. Drain and set aside.

Process the Crust Ingredients:

In a food processor, combine the pitted dates, raw almonds, shredded coconut (if using), and salt.
Pulse until the mixture resembles coarse crumbs and sticks together when pressed between your fingers.

Form the Crust:

Line the bottom of an 8-inch springform pan with parchment paper for easy removal.
Transfer the crust mixture into the pan and press it down firmly with your fingers or the back of a measuring cup to create an even layer. Ensure it is compact and smooth.

Chill the Crust:

Place the crust in the freezer while you prepare the filling. This helps it firm up.

Step 2: Make the Filling

Soak Cashews:

If you haven’t done so already, soak the raw cashews in water overnight or in hot water for at least 30 minutes. Drain and rinse them before using.

Prepare Salak Puree:

Peel and remove any seeds from the salak (snake fruit). Blend it in a high-speed blender until smooth to create a puree.

Blend the Filling Ingredients:

In a high-speed blender, combine the soaked cashews, maple syrup, coconut cream, salak puree, vanilla extract, salt, and lemon juice.
Blend on high speed until completely smooth and creamy. Scrape down the sides as needed to ensure everything is well blended.

Taste and Adjust:

Taste the filling and adjust sweetness or acidity if desired by adding more maple syrup or lemon juice.

Step 3: Assemble and Set

Pour Filling Over Crust:

Remove the crust from the freezer. Pour the creamy filling over the crust in an even layer.
Use a rubber spatula to smooth out the top if needed.

Freeze to Set:

Cover the cheesecake with plastic wrap or a lid and place it in the freezer for at least 4 hours, or until it is firm enough to slice.

Step 4: Serve

Remove from Pan:

Once set, carefully remove the cheesecake from the springform pan by releasing the sides.
If necessary, run a knife along the edge before releasing to prevent sticking.

Slice and Garnish:

Slice into wedges using a sharp knife (dipping it in warm water can help make cleaner cuts).
Optionally garnish with additional salak slices or fresh fruits before serving.

Enjoy!:

Serve chilled and enjoy your refreshing Vegan Salak Cheesecake!

Storage Tips

Store any leftovers in an airtight container in the freezer for up to one month. Thaw in the refrigerator before serving.

This step-by-step guide provides clear instructions to help you create a delicious vegan cheesecake that highlights the unique flavor of salak (snake fruit). Enjoy your baking adventure!