For the foundation
Vegan shortbread
200 gr
Margarine
90 gr
For the ice cream
Spreadable vegan cream cheese
350 gr
cream of fresh vegetables
300 ml
granulated sugar
150 gr
Lemon
1
Vanilla extract
q.b.
To make the raspberry sauce
Raspberries
125 gr
Icing sugar, vanilla
40 gr
Juice of lemon
6 ml
as a final step
berries in many combinations
200 gr
Mint leaves, fresh
q.b.
The vegan cheesecake is an animal-derived variety of the famous American cheesecake, which has now become a magnificent classic of our local cuisine and can be eaten in New York bakeries and beyond, baked and cold, with no preparation.
We were inspired by the latter and produced it with 100% vegetarian ingredients: for a dessert that is also safe for lactose intolerant visitors and is excellent to serve at the end of a meal or as a special snack with friends.
To make it, we begin with the base, caused by crushing the biscuits in a mixer jug, mixing them with the melted margarine, and compacting them on the bottom of a 20 cm diameter springform pan.
Fill the pan with a lemon-scented cream that combines the vegan spreadable cheese, icing sugar, veggie whipped cream, vanilla, and the grated citrus zest in a bowl. Please place it in the fridge for at least 12 hours to harden.
Consequently, you’ll get a sumptuous dessert with a very creamy flavor, which may be decorated with a raspberry sauce and fresh berries, as seen above or served with your favorite topping: strawberry coulis, caramel, melted dark chocolate…
It is critical to adhere to the cooling times specified here to achieve the best results without thickening. For this reason, we recommend taking advantage of the preparation by constructing the cheesecake the night before so it is ready the next day.
If you wish to avoid margarine, you can use soy butter, which has a neutral and delicate flavor and is widely available in specialty supermarkets.
Learn how to make vegan cheesecake by following the step-by-step instructions and advice. Try tiramisu, chocolate semifreddo, or panna cotta if you enjoyed this dish.
Step 1
Place the biscuits in a mixing bowl and blend until they are reduced to a powder.1.
Step 2
Transfer to a mixing bowl and carefully fold the heated melted margarine2, previously dissolved in a bain-marie.
Step 3
Compact the biscuit mixture with the back of a spoon on the bottom of a 20 cm diameter springform pan fitted with parchment paper3; set aside for 30 minutes to solidify.
Step 4
On the side, combine the vegan cream cheese with half of the icing sugar, the lemon zest, and a pinch of vanilla powder4.
Step 5
Whip the remaining icing sugar into the cream5.
Step 6
Incorporate the whipped cream into the prepared cream6, whisking briefly at low speed.
Step 7
Pour the creamy mixture onto the biscuit base, smooth off the surface, and place in the fridge for at least 12 hours.
Step 8
Combine the fresh raspberries, icing sugar, and lemon juice8 in a heavy-bottomed pot to make the raspberry sauce. Set everything over a low temperature and let it boil for a few minutes, stirring periodically.
Step 9
Sift the raspberry compote through a fine mesh sieve9 to make a smooth and silky sauce, then chill until ready to serve.
Step 10
After the resting period has passed, unmold the cheesecake onto a serving plate and drizzle with the raspberry sauce10.
Step 11
Garnish with fresh mint leaves and entire berries11.
Step 12
Slice the vegan cheesecake12, bring to the table, and serve.
Advice
Instead of cream cheese, you can use a vegan stracchino or soy yogurt strained overnight in a fine-mesh strainer lined with cheesecloth to achieve a dry and compact consistency.
If desired, top the cheesecake with chopped pistachios, crumbled cocoa beans, sprinkled coconut, etc. Alternatively, instead of a single-hinged mold, use individual glass jars for an attractive and sophisticated single-portion dessert suitable for a party buffet.
Before serving the cheesecake and topping it with the raspberry sauce, could you place it in the freezer for 30 minutes? The cake will retain its creamy texture while remaining firm when sliced.
storage
The vegan cheesecake can be stored in an airtight jar in the fridge for up to 2 days. Alternatively, you may freeze it without topping for up to 2 months after hardening it in the refrigerator for 12 hours.
