Ingredients
(for about 8-10 servings)
400 g of pumpkin cubes + 100 g of cubes for decoration
300 g of Bio Rice Drink Natural
300 g of dry biscuits
150 g of vegan butter alternative
150 g of agave syrup
30 g of brown sugar
2 Bio Rice Dessert Vanilla
1 cinnamon stick
3-4 cardamom pods
1 clove
2 lemon zest
4 g of agar agar powder
Made with
Preparation
Blend the cookies until they become fine crumbs. Melt the vegan butter alternative in a small pan and add it to the blended cookies, mixing everything well. Spread the mixture on the bottom of a rectangular baking dish lined with parchment paper, leveling it well with a spoon. Let it set in the refrigerator for at least 40 minutes.
In a pot, add 400 g of pumpkin cubes, Natural Rice Drink, agave syrup, all the spices, and lemon zest. Bring to a light boil until the pumpkin has completely softened. Remove the spices and lemon zest.
Dissolve the agar in a small bowl of cold water, stirring well. Pour it into the pot and quickly mix with a whisk. Boil for another minute and turn off the heat. Blend the mixture in a jug blender along with the Vanilla Rice Dessert until you get a smooth cream. Pour the cream over the now well-hardened cookie layer and return to the refrigerator for at least 2 hours.
Sauté the remaining 100 g of pumpkin cubes in a pan with sugar and 2 tablespoons of water until they are well caramelized and shiny. Remove the cheesecake from the pan and cut it into squares. Decorate with a few caramelized pumpkin cubes before serving.
