I hate to make such grand and sweeping remarks such as this title, but, I assure you it is not false. I have made many different vegan cheesecakes using different ingredients and I have finally arrived at what I believe, and you will too, is the most truly sumptuous cake you’ll eat, vegan or not! I mean, just look at it…
I’ve decorated this one with chocolate covered strawberries, but feel free to snaz it up any way you choose!
Makes: 1 8″ or 9″ springform pan (I used an 8″)
- 2 tubs of vegan cream cheese (I use Tofutti brand)
- 1 349g/12 ounce pack of firm, silken tofu
- 1 ¼ cup granulated sugar
- 1 tablespoon vanilla essence
- Juice of one lemon
- Zest of one lemon
- 1/4 cup almond or soy milk
- 1 teaspoon arrowroot
- 1/2 cup flour
- Toppings of your choice, I used chocolate covered strawberries and sifted icing sugar
For the crust/base:
- 2 cups digestive biscuit crumbs (graham cracker crumbs)
- 3/4 cup vegan butter (I use Pure)
- 1/4 cup sugar
Start with the base: Pre-heat your oven to 190°C/375°F/gas mark 5 and lightly grease an 8″ or 9″ springform pan. To make the biscuit crumbs I simply churned up the biscuits in the processor. Melt the butter in a small pan and turn off heat. Stir in the crumbs and the sugar until it comes together in a sticky, thick mixture. Press this into your springform pan and push up the side as much as you want. Place in the oven and bake for 5-6 mins. Take out and allow to cool on a cooling rack. Turn the oven down to 160°C/325°F/gas mark 3.
For the filling: Put into your food processor the cream cheese, tofu, sugar, vanilla, juice and zest and almond/soy milk. Blend until you have a smooth consistency. Now add in the arrowroot and the flour and blend until combined. Here you should taste to see if you need more lemon or vanilla. If you want more of a lemon kick, add more zest.
Now pour the mixture into your prepared crust and bake in the oven for an hour, checking it at the 50 minute mark. Once done, turn the oven off and leave it to sit in the oven for another 1/2 hour. Take it out and leave to cool on a rack (I put mine on the window sill) before putting it into the fridge for about 4 – 6 hours or overnight. Decorate as you wish and enjoy!