VEGAN CHEESECAKE (baked)

At first glance, you'll be captivated by Biscofff enticing appearance, with a perfectly smooth, melt-in-your-mouth texture and a tempting array of toppings that promise a burst of flavor in every bite. This delectable dessert offers a delightful twist on the classic cheesecake, crafted without any animal products, yet brimming with rich, velvety goodness.

Instead of traditional cream cheese, this vegan cheesecake boasts a creamy filling crafted from a blend of tofu and cashew nuts, creating a luxurious base that rivals its dairy-laden counterparts. Paired with a nutty, crumbly crust made from biscoff, contributes to a harmonious symphony of taste and texture.

Cheesecake is the type of dessert that needs to rest in the refrigerator before serving, so make sure to prepare it a day before tasting!

Oh, and all the images are by Hanna, from Domestic Gothess blog.

Necessary utensils:

Food processor or blender

20cm Cake Pan Removable Bottom (for the cheesecake)

Rectangular cake pan that fits the round cake pan inside (for double boil)

Parchment paper

Aluminum foil

Ingredients for the Crust:

1 ½ cups vegan biscoff crumbs (lotus Biscoff spread is vegan, but you can learn here how to make your own)

¼ cup melted coconut oil

Make your own Biscoff

Ingredients for the Filling:

300g medium soft tofu, drained

200g silken tofu, drained

80g cashew nuts

160mL of water (to blend the cashew)

200mL of water (to soak the cashew)

75g maple syrup or agave nectar

45g cup coconut oil, melted

15g nutritional yeast

¼ cup of lime juice (1 lemon)

1 teaspoon of vanilla extract

¼ teaspoon salt

Zest of 2 lemons

Ingredients for the blueberry compote:

1 cup frozen of fresh blueberries

¼ cup sugar of your choice (our best choice is demerara)

1 teaspoon of cornstartch

5 teaspoons of cold water

¼ cup of lime juice (1 lemon)

Method:

1. Preheat the the oven at 170°C (338ºF) for at least 15 minutes;

2. Heat 200mL of water and soak the cashew nuts. Reserve.

3. On the inside of the pan, line the pan with parchment paper. Leave paper hanging over the edges of the pan. 

4. Boil some water. Set aside.

5. Pulse the milk biscuits and the coconut oil in a food processor or blender.

6. Spread this homogeneous crumb mixture on the bottom of the pan with parchment paper;

7. Bake the crust for about 8-10 minutes until it sets;

8. Drain the water from the cashews, rinse them under running water, and blend them in a blender with the recipe's water (160mL).

9. Blend until you get a very smooth cream. To achieve this result, stop blending every 1 minute and scrape down the sides of the blender. It should take a maximum of 4 minutes.

10. Mash both tofus with a fork and incorporate the cashew cream with the remaining ingredients (maple syrup or agave nectar, melted coconut oil, lime juice, vanilla, nutritional yeast, and salt) until obtaining a thick cream. Blend the mixture until smooth and creamy. Scrape down the sides of the blender or food processor as needed.

11. Remove the cheesecake base from the oven, and letit coola little bit;

12. Line the cake pan, that has the cheecake base, with aluminum foil in the outside, to prevent the cheesecake from getting wet;

13. Pour the tofu filling over the crust in the pan. Smooth the top with a spatula;

14. Put it in the rectangular pan and add water until it reaches halfway up the sides for the double boiler (Add the water when the tray is in the oven to avoid burning yourself); 

15. Bake for 45 minutes at the same temperature until its a little bit golden on top;

16. Avoid opening the oven door until the cheesecake is almost done to prevent cracking. If the cheesecake cracks a little on top, it's okay because we'll cover it with the blueberry sauce later.

17. Turn off the oven and leave the cheesecake in the water bath to cool slowly for about an hour;

18. Remove the cheesecake from the oven and let it cool to room temperature.

19. Once the cheesecake has cooled, refrigerate it for at least 6 hours or overnight to allow it to set completely.

20. On low heat, cook the blueberries, sugar, and lemon juice until the fruits soften.

21. In a glass, mix the cornstarch with cold water.

22. Continuously stirring, add the cornstarch-water mixture to the pan.

23. While still stirring, let it cook for a few more minutes until thickened.

24. Remove from the heat, let it cool, and then refrigerate.

25. On the other day, put the blueberry compote on the top of the cheecake, serve and enjoy!