HOJICHA ICE CREAM MINI CHEESECAKES
Hojicha Ice cream mini cheesecakes are a delicious combination of ice cream and cheesecake, with Hojicha's unique flavor
Recommended Equipment
Ingredients
- 100 g vegan (gluten free) oat cookies
- 20 g vegan butter
- 100 ml plant milk
- 80 g coconut blossom sugar
- 1 TL agar agar
- 250 ml whippable vegan cream
- 100 ml vegan skyr or yogurt
- 1 TL vanilla
- 1 EL hojicha powder see blogpost
- 1/8 TL salt
- some more Hojicha for dusting
Instructions
- Crumble the cookies and butter, preferably using a small food processor.
- Then evenly distribute and press the crumbs into 4 baking rings. This works particularly well with a coffee tamper. Place them on a large plate or the base of a large springform pan and refrigerate.
- In a small saucepan, bring the plant-based milk, coconut blossom sugar, and agar agar to a boil while stirring and let it simmer for a minute. Set aside.
- Whip the vegan cream in a large bowl. Then fold in the skyr, vanilla, Hojicha powder, salt, and the cooked mixture until a light brown cream forms.
- Heap this mixture onto the crumb layer in the baking rings and place them in the freezer for 2 hours.
- Before serving, leave them out at room temperature for 10 minutes. Now you can carefully remove the rings and sprinkle the mini cheesecakes with more Hojicha powder. You can do this easily with a small sieve and a spoon, gently tapping the sieve.You can now also store them in an airtight container in the refrigerator for a few days, but they will become very soft in texture. They will still taste great though.
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