VEGAN VANILLA CHEESECAKE

2022-04-08 20:43:08

This vegan vanilla cheesecake is very light and gluten-free. I added plant based vanilla yoghurt to the tofu filling, but coconut yoghurt is also okay - then add a little more ground vanilla or two vanilla pods. Thanks to tapioca (or potato) flour and apple mousse the dough will not crumble too much.

I decorated the cake with a ready (purchased) lemon zest (top), coconut flakes (sides) and mint leaves, so that their juicy green colour will put you in the springtime mood :)

I added low fat cocoa powder (11%) to the glaze, but other cocoa is also okay.

ingredients

235 kcal in 100 g

For the base:

65 g corn flour
75 g rice flour
1 tbsp tapioca or potato flour
65 g vegan butter
1 tbsp apple mousse
3 tbsp powdered sugar
½ tsp baking powder
a pinch of salt

For the filling:

540 g tofu
400 ml coconut cream (canned, solid and liquid part)
150 g vanilla yoghurt
juice of half a lemon
1 tsp cheesecake seasoning blend
1/3 tsp ground vanilla or 1 vanilla pod
1 vanilla pudding powder
75 g powdered sugar

For the cocoa glaze:

1 tbsp cocoa powder
40 g vegan butter
10 g powdered sugar

recipe

Take the butter out of the fridge beforehand – it should soften to room temperature. For the base mix all the ingredients together by hand until you get a smooth dough. Line the springform pan (18 cm diameter) with baking paper and put the dough evenly on the bottom. Then prick the dough with a fork or a toothpick and put it in the oven preheated to 170 degrees for 15 minutes, then take it out and set aside.

For the filling blend all the ingredients thoroughly. It should be blended perfectly, so you can mix it in a glass blender. Then place the tofu mass in the springform pan. Put the cheesecake in the oven preheated to 180 degrees for 40-45 minutes. When it's ready, first cool it down in the springform pan. Then remove the rim and pour over the cocoa glaze (for the glaze put all the ingredients in a saucepan and simmer for a while, stirring until the ingredients combine well) and decorate the cake. Then put it in the fridge for a few hours, preferably overnight. Place the mint leaves just before serving.