Lola is a chef for whom cooking is genetic! After a reconversion, she opened her establishment Sliwka's Cafe in 2019. Lola focuses on vegetable cuisine to support her customers in a transition: consuming better for their health and environmental impact. A single watchword for her, PLEASURE! She reveals her fruity cheescake recipe made with YUMGO!

Cheesecake (1).jpg
  • Shortbread :

    • Coconut oil                         65 gr

    • Hazelnut Oil                        55 gr

    • Rice flour                          200 gr

    • Almond powder                  70 gr

    • Cane sugar                         30 gr

    • Baking powder                     4 gr

    • Starch                                 10 gr

    • Cinnamon, Vanilla, Tonka Bean

    • Water                                  45 gr

  • Dough:

    • Almonds -or- Cashew nuts     500gr
      (which you will have soaked the day before)

    • Coconut Cream                         40 cl

    • Maple syrup                             40 gr

    • YUMGO White                        150 gr

    • Starch                                      10 gr

    • Cinnamon, Vanilla, Tonka Bean

  • Melt the coconut oil and mix it with the hazelnut oil.

  • Add the flour, almond powder, cornstarch, sugar, spices, and baking powder.

  • Mix quickly by hand, the mixture should be of a "sandy" texture.

  • Add the water and mix quickly without insisting.

  • Line a mold of 30cm in diameter, crumble the dough in the bottom of the mold on the silicone paper by distributing it evenly then press the dough in place by hand firmly to line the bottom of the mold.

  • Bake at 180 ° C in a hot oven for 15 minutes.

  • During this time, finely mix the almonds or walnuts in a blender, gradually adding water to obtain a smooth and creamy consistency, reminiscent of mascarpone.

  • Add the coconut cream, maple syrup, cornstarch and spices to the blender. Mix 30s.

  • Separately, whip the YUMGO White until stiff, then gently incorporate it into the previous mixture.

  • Pour the mixture on the precooked dough base then put back in the oven for 25mn (or 20mn if you are using almonds).

  • Let cool to room temperature then refrigerate.

  • Decorate with fresh fruit.