Let me tell you, I am VERY excited to share this recipe with you today!
Cheesecake is my jam, you see. I love all the different kinds and flavours but this one’s my new favourite!
Don’t get me wrong, it’s very exciting that so many new raw vegan cashew based versions are floating around the internet and popping up in cafés, but I often get messages asking for nut free alternatives.
I grew up in Germany and in Germany we bake our cheesecakes. My mom makes amazing baked cheesecakes, so when my quest to veganise one started, I knew the bar was high.
So here we go: my vegan baked lemon blueberry cheesecake. A culinary experiment that turned out so, so right!
The cheesecake layer is made from silken tofu, which means it’s high in protein!
Creamy, silky, fresh, zingy and sweet but not too sweet, the perfect cake for a summery tea time in the garden or on the balcony. So close to the original, it’s sure to impress vegan and non-vegan guests alike!
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- 150 g Biscoff biscuits or graham crackers
- 35 g coconut oil
- 600 g silken tofu
- 175 g white caster sugar
- 25 g coconut oil
- Zest of 1 unwaxed lemon
- 3 Tbsp lemon juice
- 1 tsp vanilla extract
- 3 Tbsp corn flour in 4 Tbsp soy milk (or non-dairy milk of choice)
- 150 g blueberries
- 1 Tbsp white caster sugar
- 1 Tbsp corn flour
- For the base, either crush the biscuits in a plastic sip bag with a rolling pin or blitz them in a food processor or blender until you have fine crumbs. Add the melted coconut oil and mix until well combine.
- Grease your cake tin with removable bottom with margarine or vegetable oil. I'm using a 18 cm or 7 inch round tin. Press the biscuit base into the bottom of the tin. Pop the base in the fridge to set.
- In a glass or cup mix the corn flour with the soy milk until you have a thick, smooth liquid.
- For the cheesecake layer place the silken tofu (silken, not regular!), sugar, melted coconut oil, lemon zest and juice, vanilla extract and corn flour soy milk mixture in a blender or food processor. Blend until smooth and creamy.
- Pour the cheesecake mixture on top of the biscuit base and spread it evenly so the entire base is covered.
- Pre-heat the oven to 180˚C.
- Place the blueberries in a small sauce pan and let them simmer on medium heat until they start falling apart and releasing the juices. Add the sugar and cornflour and let it simmer for a few more minutes.
- Pour the cooked berries into your blender and blitz until you have a smooth sauce. Pour the berry sauce on top of the cheesecake layer and use a fork or wooden skewer to swirl the sauce around and to the tin’s edges.
- Bake the cheesecake for 40-45 minutes. Let it cool and then pop it in the fridge to cool for at least 4 hours or overnight. In the fridge the cake will last up to 5 days. Enjoy!