From Joshua Lucio Lasso of Public Records:
This cheesecake is simple enough to do at home, and between your local market and the internet, it’s easier than ever to find the ingredients, too. The recipe is vegan, nut-free, soy-free, completely raw, and gluten-free.
Food processor and blender
150 grams sunflower seeds
100 grams pitted dates
100 grams golden raisins
2 tablespoons dried unsweetened coconut flakes
2 tablespoons light agave syrup
300 grams strawberries, hulled
200 grams raspberries
200 grams soaked sunflower seeds
200 grams vegan cream cheese
Zest and juice of 1 lemon
80 milliliters agave syrup
150 milliliters oat milk
3 teaspoons agar agar
3 tablespoons dried raspberries, for garnish
For the crust: Process the sunflower seeds, dates, raisins, coconut flakes, and agave syrup in a food processor until crumbly and sticky. Dump the mixture in a round cake tin lined with parchment paper, and spread the mixture out in an even layer. Using your fingers, tightly press the mixture into the tin so it forms a solid crust.
For the filling: Using a blender, blend the strawberries, raspberries, soaked sunflower seeds, cream cheese, lemon zest and juice, and agave syrup until well combined.
In a small pot, combine the oat milk with the agar-agar, and bring to a boil over medium heat for about 1-2 min. Add the oat milk mixture to the rest of the filling, and mix until smooth, creamy, and combined.
To finish and assemble: Pour the filling into the prepared crust. Decorate with the dried raspberries, and freeze for at least 2 hours before serving.
Makes 1 cheesecake.