Hello there, I wanted to share my decadent vegan cheesecake recipe that is like no other. This recipe does not require cashews as many recipes do for a vegan cheesecake. My son is HIGHLY allergic to nuts so I tend to shy away from cooking anything with nuts or even having nuts in the house.
This cheesecake is made with vegan cream cheese that makes it so creamy and delicious. I hope you will enjoy creating this masterpiece as much as I do.
Ingredients for the filling:
4 6oz containers of Violite brand cream cheese (i tend to find this brand at Publix)
4 tablespoons of corn starch
1 13.5 oz can of coconut cream
1 1/2 cups of granulated sugar
3 teaspoons of vanilla extract
3 tablespoons of freshly squeezed lemon juice
1 teaspoon of freshly grated lemon zest
Ingredients for the crust:
1 1/2 cups of vegan gingersnap cookies (you can find these at Sprouts or Whole Foods)
5 tablespoons of melted vegan butter (earth balance brand found at Publix)
1/4 cup of granulated sugar
Fresh strawberry sauce:
3 cups of fresh strawberries (hulled)
1 cup of granulated sugar
1/2 teaspoon of freshly grated lemon zest
Preheat oven to. 350 degrees F, wrap a springform pan with foil 1 to 2 layers covering the sides and bottom.
In a food processor, pulse the cookies until fine. In a medium size bowl, add the cookie crumbs, melted butter and sugar. Mix until the butter is incorporated. Place the cookie crumble into your springform pan and spread the mixture pressing down on the bottom and up the sides. Place the pan in the fridge while you put the filling together.
In a stand up mixer with a paddle attachment, add the vegan cream cheese and blend slowly until the cheese appears to be soft. Slowly add the corn starch, sugar and vanilla extract. Gently add the coconut cream and continue to mix slowly until the mixture appears to be a smooth texture.
Take the springform pan out of the fridge and add the filling. Bake in a water bath (get a deep dish that the springform will fit in and add water, just enough to cover the bottom of the pan) place in the oven and bake for 40 to 50 minutes. Do not open the oven while baking (you will let all of the steam created by the water bath to escape, this steam prevents your cheesecake from cracking).
Once the cake is fully baked, turn the oven off and allow the cake to rest for about 10 minutes. When it comes time to remove the cake from the oven, you will notice that the center will seem a little loose, please don’t let this alarm you, it is normal. Allow the cake to rest out of the oven at room temperature for 15 minutes prior to placing it into the fridge.
Place the cake into the fridge leaving it in the springform pan and allow it to cool for up to 4 hours. You will get better results if you leave it in the fridge over night or for 24 hours. Once the cake has completely cooled in the fridge, take a knife and go around the side of the springform between the cake and the pan, now you can remove the cake from the pan and place it on a serving dish.
If you choose to create the strawberry sauce, place the fresh strawberries in a small sauce pan along with the sugar and lemon zest and allow it to simmer slow for about 15 minutes. Allow the cooked strawberries to cool once fully cooked for about 15 to 20 minutes. Once the strawberry sauce is cooled, you can now add them to the top of your cheesecake.