Millet cheesecake
Millet cheesecake does not pretend to be a curd cheesecake; it does its own thing: millet blended perfectly smooth has a texture close to cheese, and lemon and vanilla complete the illusion. The key is cooking the grain soft and blending it for a genuinely long time.
Your own work in that: 0 min.
- Cooking the millet 25 min
- Date crust 10 min
- Blending the filling 10 min
- Baking 45 min
- Cooling 60 min
- Chilling 180 min
Step by step
0 / 5 doneRinse and cook the millet
Rinse the millet in a sieve under hot water — it washes away the bitter coating on the grains. Cover with the salted water and cook covered over a low heat for 20 minutes until all the liquid is absorbed, then leave under the lid for another 5 minutes. It should be completely soft.
Ingredients: 200 g millet · 500 ml water · ¼ tsp salt
TipThe millet should be overcooked, not fluffy. For a cheesecake, the softer it is the smoother the cream.
Soft, swollen grain — the basis of a smooth filling.Make the crust
Blend the almonds with dates, cocoa and salt until the mixture starts to ball up under the blades. Line the base of a 20 cm springform with paper, spread the mixture over it and press down with the bottom of a glass. Heat the oven to 170°C.
Ingredients: 120 g almonds · 150 g dates · 2 tbsp cocoa · 1 pinch salt
TipSoak hard dates in hot water for 15 minutes, otherwise the crust crumbles.
The mixture should be sticky — then the crust holds.Blend the filling
Put the warm millet in a blender with the coconut milk, honey, lemon juice and zest, vanilla, starch and coconut oil. Blend for 3–4 minutes until completely smooth, with no trace of grain.
Ingredients: 300 ml coconut milk · 100 g honey · 2 pcs lemons · 2 tsp vanilla extract · 30 g potato starch · 40 g coconut oil
TipThis is the critical moment. An under-blended mixture gives a gritty cheesecake — do not skimp on time.
Smooth means genuinely smooth — no specks of grain.Bake for 45 minutes
Pour the filling onto the crust and bake at 170°C for 45 minutes. The top will set lightly and gild, the centre will stay soft — it firms up as it cools, like any cheesecake.
Ingredients: 300 ml coconut milk · 100 g honey · 2 pcs lemons · 2 tsp vanilla extract · 30 g potato starch · 40 g coconut oil
Chill for three hours
Cool in the tin to room temperature (about an hour), then refrigerate for 3 hours. A warm millet cheesecake is sticky and impossible to slice; cold, it cuts like a classic one.
Ingredients: 300 ml coconut milk · 100 g honey · 2 pcs lemons · 2 tsp vanilla extract · 30 g potato starch · 40 g coconut oil
Before you start
Vegan version
Swap the honey for maple or date syrup in the same quantity. The rest of the recipe is already animal free.
With fruit
Scatter 150 g of raspberries on top before baking, or serve with fruit purée. Tart fruit balances the sweetness nicely.
No-bake version
Leave out the starch. Bring 2 teaspoons of agar to the boil with the coconut milk and simmer 2 minutes, blend with the rest of the filling, pour onto the crust and chill the cheesecake overnight.
