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acervo guns n’ roses@acervognr

o axl rose ontem em outro patamar de beleza esse senhor de 64 anos não existe https://t.co/fcbLZ79fFP

chef Lora@Cheflorarecipes

No-Bake Vegan Chocolate Cherry Cheesecake! Rich, creamy, chocolatey, and topped with juicy cherry compote! Ingredients: For the Crust: 200g vegan chocolate bourbon biscuits, crushed 75g dairy-free margarine, melted 2 pinches of salt For the Chocolate Filling: 350g vegan dark chocolate, chopped 50g cocoa butter or coconut oil 400g extra-firm silken tofu 200ml oat crème fraîche 100g caster sugar 2 tsp vanilla extract Pinch of salt For the Cherry Topping: 200g frozen cherries 50g caster sugar 2 tsp cornflour (cornstarch) 3 tbsp kirsch (cherry liqueur) 100ml water Juice of ½ lemon, to taste Instructions: Prepare the crust: Mix crushed biscuits with melted margarine and salt. Press firmly into a lined 8-inch springform pan. Refrigerate for 40 minutes. Melt the chocolate: Gently melt dark chocolate with cocoa butter or coconut oil over simmering water until smooth. Blend the filling: Blend silken tofu, oat crème fraîche, sugar, and vanilla until silky smooth. Add melted chocolate and a pinch of salt, then blend again. Chill: Pour the chocolate filling over the biscuit crust. Smooth the surface and refrigerate for at least 4 hours, preferably overnight. Make the cherry compote: Combine cherries, cornflour, sugar, 2 tbsp kirsch, and water in a saucepan. Simmer for 5–6 minutes until thick and glossy. Finish the topping: Remove from heat, stir in the remaining kirsch and lemon juice, and allow to cool. Serve: Carefully unmold the chilled cheesecake and spoon the glossy cherry compote over the top, letting the syrup drip down the sides. Creamy chocolate + sweet cherries = the perfect vegan dessert