Vegan Baked Cheesecake Recipes

THE BEST VEGAN CHEESECAKE RECIPE EVER! STRAWBERRY CHEESECAKE

Steps:

• First prepare the graham cracker crust by crushing the graham crackers in a food processor to fine crumbs.
• Add the melted vegan butter and pulse until it resembles wet sand
• Press the crumbs into the prepared greased & parchment lined cake pan evenly on the bottom and up the sides.
• Freeze while you prepare the cheesecake batter
• Placing all of the cheesecake ingredients into the work bowl of your food processor and pulse to blend
• Scrape the sides of the bowl to ensure an even mix then blend again to a smooth mixture
• Pour the batter into the crust and bake in a water bath in a preheated 350°F and bake for 60 minutes
• After 60 minutes turn the oven off but leave the cheesecake in the oven with the door cracked open to cool slowly for another 60 minutes
• Remove the cheesecake & cool completely at room temperature and then refrigerate for at least 2 hours to set or overnight before unmolding.
• For the strawberry compote place the fresh or frozen strawberries with the optional sugar in a heavy bottom sauce pot and cook over low to medium heat
• Bring to a low boil stirring often to prevent scorching
• Cool compote and store in the refrigerator for up to 1 week before using
• Loosen the sides and bottom of the cheesecake pan with a blowtorch or by submerging the pan into hot water and running a small spatula around the edges
• Vegan Cheesecakes unmold very easily so flip int out onto your serving platter then add the cooled strawberry compote to the top

VEGAN BAKED CHEESECAKE

Steps:

• Preheat the oven to 350°F.
• In a bowl, rub together the flour, sugar and vegan butter until you get a crumbly mixture that when pinched together, forms a dough. Press into an 8-inch springform cake tin. Bake for 15-20 minutes until golden.
• Place the cashews into a pot of water. Bring to the boil and simmer for 15 minutes to soften. Drain and add the cashews to the jug of a high speek blender with the remaining filling ingredients, except the strawberries. Blend until smooth. Grease the sides of the cake tin and then pour in the cashew filling.
• Lower the oven temperature to 320°F Bake for 50-60 minutes until the sides of the cheesecake pull away from the tin and are slightly golden. Let cool then remove from the tin and top with the sliced strawberries before cutting and serving.

VEGAN CLASSIC CHEESECAKE

Steps:

• Position an oven rack in the center of the oven and preheat to 350 degrees F.
• For the crust: Spray a 9-inch springform pan with cooking spray. Add the graham crackers and sugar to the bowl of a food processor and process until fine crumbs form (you should have about 1 1/2 cups). Add the margarine and 2 tablespoons water to a measuring cup and melt in the microwave; add to the crumbs and blend until the mixture looks like wet sand. Pour the crumb mixture into the prepared pan; press it evenly into the bottom and use a measuring cup to smooth it evenly about 2 inches up the side. Bake until golden brown, about 15 minutes. Cool completely on a rack.
• For the filling: Add the tofu to the cleaned bowl of the food processor and process until smooth and very fluffy, about 2 minutes. Add the vegan cream cheese, sugar, cornstarch, vanilla, lemon juice and zest and orange juice and zest and process again until smooth and combined, 2 minutes more. Pour onto the cooled crust.
• Bake the cheesecake until the outside is set but the center is still a bit loose, about 1 hour. Turn off the oven and leave the cake in for 30 minutes more. Remove the cake from the oven and let it cool completely on a rack; cover and refrigerate overnight. About 30 minutes prior to serving, remove the cake from the refrigerator (if it weeps overnight, gently dab the top with a clean paper towel). Remove the springform ring, top the cheesecake with fresh raspberries and serve.

BAKED VEGAN CHEESECAKE WITH RASPBERRIES & CLEMENTINE

Steps:

• Put the cashews in a large heatproof bowl and cover with boiling water from the kettle. Leave to soften for 1 hr.
• Heat the oven to 200C/180C fan/gas 6. Line the base of a 20cm (4cm deep) round cake tin with baking parchment. To make the base, put the oats, sugar and a pinch of salt in a food processor and blitz to a fine powder. Pulse in the coconut oil until combined, then gradually pulse in 3-4 tbsp water until it comes together into a dough - it should be crumbly, not sticky.
• Press the dough into the base and up the side of the tin using the back of a spoon. Bake for 20-25 mins until golden. Leave to cool.
• Reduce the oven to 180C/160C fan/gas 4. Drain the cashews, then transfer to a blender along with the coconut cream, soft cheese, cornflour, vanilla, maple syrup, coconut oil, lemon juice and a pinch of salt. Blitz on high speed until the mixture is creamy and smooth.
• Pour the cashew and soft cheese mixture over the base and bake for 1 hr-1 hr 15 mins until the edge is just coloured and the centre has mostly set with just a slight wobble. Leave to cool completely (it will sink slightly as it cools), then chill for at least 3 hrs, or overnight.
• Put the raspberries and sugar in a heatproof bowl and microwave for 1 min 30 seconds on high. Stir and leave to cool completely, then pour this over the cheesecake. Scatter over the pistachios and candied clementine peel. Will keep chilled for up to three days.