Adaptogenic Mushroom and Cacao Cheesecake
Instructions
Preheat Oven:
Preheat your oven to 400°F (200°C). Line your 9-inch springform or cake pan with parchment paper, ensuring it hangs over the edges for easy removal.
Prepare Cherry Swirl:
In a small saucepan, cook the cherries, sugar, and lemon juice over medium heat until they release their juices (about 5-7 minutes).
Stir in the cornstarch slurry and cook until thickened. Remove from heat and let cool.
Make Cheesecake Filling:
Blend the vegan cream cheese, sour cream, sugar, plant-based milk, cornstarch, cacao mushroom powder, vanilla, and salt until completely smooth.
Assemble the Cheesecake:
Pour half of the cheesecake filling into the prepared pan.
Drop spoonfuls of the cherry mixture onto the filling, then swirl with a knife or skewer.
Pour the remaining cheesecake filling over the top and repeat the swirling process with more cherry mixture.
Bake:
Bake for 35-40 minutes, or until the edges are browned, puffed up, and the center is just set (it should jiggle slightly).
Cool and Chill:
Cool the cheesecake at room temperature, then refrigerate for at least 6 hours or overnight to allow it to fully set.
Serve:
Remove the cheesecake from the pan, peel off the parchment paper, and garnish with fresh cherries or shaved vegan chocolate before serving.
Making the Mushroom Powder Blend
Instructions:
Clean the Mushrooms:
Wipe away any dirt or debris with a damp cloth. Avoid soaking them to prevent moisture retention.
Grind the Mushrooms:
Break the dried mushrooms into smaller pieces for easier grinding. Use a high-speed blender or spice grinder to process them into a fine powder. Work in batches if necessary.
Sift the Powder:
Pass the ground mushroom powder through a fine mesh strainer to remove any larger pieces. Regrind those pieces if desired.
Store:
Store the mushroom powder in an airtight container in a cool, dark place for up to 6 months.