<h1>Vegetarian cheesecake</h1>
Bake a vegetarian cheesecake, including gluten-free packets, enriched with cream fillings and juicy berries.
<h1>Vegan cheesecake without cream</h1> cheese
Compared to other vegan cheesecake recipes, this recipe doesn't have vegan cream cheese. Vegan cream cheese can be difficult to obtain, depending on your country.
Vegan cream cheese doesn't always have the most wholesome ingredients, so we chose not to use this cheese to make this baked cheesecake.
Vegetarians bake cheesecake with filling ingredients
If you want to mimic the cream and melted filling of a classic cheesecake, you can use the following ingredients:
Cashews are served in a fat and texture similar to traditional cheesecake.
Silky tofu gives you a smooth creamy look, and I love using silky tofu in desserts.
Vegetable milk, such as coconut milk, almond or soy milk.
Corn flour/starch can be thickened with cheesecake filling.
We've added some natural seasonings to the cheesecake, such as:
Maple syrup because a fruity sweetness is needed to make the cheesecake taste better.
Vanilla extract or vanilla bean powder, because they always remind me of desserts, ice cream and cakes!
Lemon juice provides a certain acidity to balance out the creamy feel of the other ingredients
Salt, an overlooked but essential ingredient, adds flavor to the cheesecake!
<h1>Make a crust for vegan toasted cheesecake</h1>
The bottom shell is a simple mixture of the following substances:
To make this cake gluten-free, we used a gluten-free flour mixture and almond flour. If you don't need gluten-free cheesecake, use pure flour.
Refined coconut oil or vegan butter to allow the flour to stick together.
A little sweet coconut sugar.
The easiest way to make a bread crust is to add all the ingredients to a food processor and stir until mixed.
The mixture is then transferred directly into the cake jar, where it is pressed to the bottom and sides to form a crust. Bake the skins in a preheated oven for only 15 minutes.
<h1>Collocation</h1>
Cheesecakes are best served with fruits such as raspberries or passion fruit, as their acidity reduces the richness of the cheesecake! The seeds in the raspberries contrast with the creamy cream of the cake.
Hope you enjoy this recipe!
Bake a vegetarian cheesecake with gluten-free, creamy fillings and juicy berries.
Preparation time: 20 minutes
Cooking time: 55 minutes
Course: Desserts
Keywords: Vegan cheesecake
Serving Size: 8
<h1 style="text-align: left;"> ingredients</h1>
<h1>Crispy</h1>
11/2 cup (240 g) pure flour or gluten-free flour mixture
1/2 cup (50 g) bleached almond flour or replace with more flour
1/4 cup (40 g) plain sugar or coconut sugar
3/4 cup (180 g) Vegan butter or solid refined coconut oil
<h1>Cheesecake filling</h1>
2 cups (260 g) raw cashews
1 cup (250 g) hard tofu, also known as "traditional tofu"
1/2 cup (200 g) barley syrup or maple syrup
1/2 cup (90 g) vegetable yogurt
1/4 cup (60 g) vegetable milk, such as almond, soy or coconut milk
1 tablespoon (7 g) corn flour or cornstarch
2 teaspoons lemon juice or apple cider vinegar
2 teaspoons vanilla extract or vanilla bean powder
A pinch of high-quality salt
<h1>ornament</h1>
11/2 cup (225 g) Frozen/fresh blueberries and raspberries
1/4 cup (100 g) barley syrup or maple syrup
<h1 style="text-align: left;"> production instructions</h1>
Preheat oven to 180°C (350°F). Align the bottom and sides of a spring-shaped or loose bottom cake can.
<h1>Making a shell:</h1>
In a large bowl or food processor, add all the bottom shell ingredients until well stirred and mixed. When clamped with two fingers, it should stick together. If the mixture is still a little dry, add a little water and mix until all the ingredients are mixed together. Press the mixture firmly into the bottom and sides of the lined cake jar so that it is about 8 mm thick.
Bake the crust for 15 minutes or until slightly golden brown and dry to the touch. shelve.
<h1>Fill in:</h1>
Add all ingredients to a blender and stir until there are no clumps. If necessary, taste and adjust the level of sweetness and sourness. Pour the cheesecake into the crust.
Beat the cheesecake firmly a few times to remove the bubbles.
<h1>Baked cheesecake:</h1>
Before the filling solidifies, bake the cheesecake for 45 to 50 minutes. If the crust browns too quickly, cover the cheesecake with a metal tray. When the filling is no longer liquid, the cheesecake is baked and the filling is still "fluttering" in the middle. With the door half open, let the cheesecake cool in the oven for at least 1 hour.
Remove the cheesecake from the oven. Let it reach room temperature, close the lid and place in the refrigerator overnight to cool.
<h1>The next day, prepare the berry filling:</h1>
Add all or most of the berries and the rest of the ingredients to a small pot and stir until mixed. Place the pan on medium heat and stir for 5 minutes until thickened. Remove from heat and allow to cool.
Remove the cheesecake from the tin can. If desired, sprinkle the top and top with a spoon with berries toppings and sprinkle with other berries.
Cheesecake can be kept in an airtight container at room temperature for 1 day or in the refrigerator for 5 days.
<h1 style="text-align: left;"> note</h1>
Cashews do not need to be pre-soaked as there is enough liquid in the recipe to help mix cashews.
Don't leave out lemons, vanilla, and salt, as they contribute to filling flavors like cheesecake.