Sake Kasu(Sake lees ) Cheesecake with Fig & Blueberries -vegan-

   

Sake kasu(sake lees) , which is residue of when making sake, is fermented food. It has high nutoricious food, so reconsidered to use for healthy food since years.

I can't hold alcohol, but I can eat sake kasu after alcohol is evaporated enough, like cake or cookies. When sake kasu is cooked, smells like cheese, this is the reason sake kasu cake is called cheesecake even if it does't have cheese.

This cake has fig and blueberries. We can enjoy sweet and sour with sake kasu flavour.
Best match☆

**Sake Kasu(Sake lees) Cheesecake with Fig &Blueberries recipe**
18cm (7 inch ) round-shaped cake tin

<base>
50g almond
50g cashew nuts
50g oats
50g vegetable oil
20g maple syrup

<filling>
150g sake kasu(sake lees)
200ml soy milk
100g soy yogurt
50g coconut oil
2 tbsp lemon juice
150g cane sugar
60g almond powder
90g pastry flour
1 tsp baking powder
3 middle size figs
150g blueberries

Bake the base:
1. Put all ingredients for the base in food processor and blend them.
2. Press the crust in bottom of cake tin firmly.
3. Bake it in the oven at 180° for 12 minutes.

Make the filling:
1. Warm soy milk in the sauce pan. Don't boil. Make sake kasu in small pieces and put all into the pan. Make them smooth paste and remove from the heat.
2. Add soy yogurt, coconut oil, cane sugar and lemon juice. Blend them thoroughly.
3. Sieve dry ingredients.
4. Add dry ingredients into wet and mix them.
5. Slice figs and place them on the crust.
6. Place blueberries on the crust between fig slices.
7. Pour the filling into the cake tin.
8. Bake it in the oven at 170° for about 60 minutes. Cover with tinfiol on the way not to burn top. Make sure cooked though inside.

9. Cool it down. Better eat after sitting for a night to make it to be moist and rich taste.