This baked vegan cheesecake with a scrumptious poppy seed layer is a incredible light/ethereal cake and best for hot summer days. also super for a birthday celebration. The cake is vegan, gluten-loose, oil-loose, subtle sugar-unfastened and clean to make.
light, airy, creamy and soooo delicious! This describes this baked vegan cheesecake the first-class. And btw. this isn’t a normal baked cheesecake as it additionally has a yummy poppy seed layer which makes it even greater unique. I let you know, this is an incredible mixture and if you haven’t tried it yet, you are lacking out massive time! Are you geared up for this gluten-unfastened, vegan, oil-free dessert?
What makes this vegan cheesecake so creamy? well, I didn’t add any animal products like cream cheese, sour cream, and eggs however I used silken tofu, coconut cream, and cashews rather. you could use vegan cream cheese if you can purchase it in the shop. I favor to use as few processed components as possible and this combination turned out pretty top notch. It’s creamy, light, ethereal and incredible scrumptious.
Ingredients
Crust:
- 2 cups oats (gluten-free if necessary) (180 g)
- 1 1/2 cups shredded unsweetened coconut (130 g)
- 1 large ripe banana (120 g)
- 1/4 cup + 1/2 tbsp maple syrup or agave syrup (90 g)
- Poppy seed layer (optional)
- 1 cup poppy seeds (100 g)
- 2/3 cup plant-based milk (160 ml)
- 2-3 tbsp coconut sugar (or regular sugar) (20-30 g)
- 1/2 tbsp cornstarch
Cheesecake layer:
- Two 12.3 oz packages of silken tofu firm (700 g)
- 2/3 cup cashews soaked (100 g) *read the blog post for an alternative
- 1/3 cup coconut cream (80 g)
- 1/3 cup maple syrup or agave syrup (105 g)
- 3 tbsp lime juice or lemon juice (or more to taste)
- 1/3 cup cornstarch (40 g)
- 1 tsp vanilla
Instructions
- Soak cashews in hot water for at least 30-60 minutes (if you are in a hurry, you could also boil them for 15 minutes).
- To make the crust, process the shredded unsweetened coconut in an electric spice/coffee grinder (or blender). Repeat this step with the oats.
- Transfer all crust ingredients to a food processor and blend until the dough is crumbly and sticks together. It should have the texture of shortcut pastry.
- Press the crust evenly into the bottom of a lined 8-inch (20 cm) springform and about 2 1/2 in (6 1/2 cm) up the sides and put the springform into your fridge.
- To make the poppy seed layer, process the poppy seeds in an electric spice/coffee grinder. Now add all ingredients to a saucepan and bring the mixture to a boil. Once it thickened up, you can turn off the heat and set the saucepan aside. Let cool for a few minutes and then pour the mixture onto the crust. Put it back into the fridge.
- For the cheesecake layer: Blend all cream ingredients in a high-speed blender (or food processor) until smooth and creamy. Pour the cheesecake cream onto the poppy seed layer.
- Bake in the oven for about 60 minutes at 350 degrees F (175 degrees C).
- Turn off the oven and keep the cake inside for a further 5-10 minutes with the door slightly open. After that you can let the cake cool at room temperature until it isn't hot anymore. Don't touch it, the middle of the cake will still appear wobbly, but that's normal.
- Once it isn't hot anymore you can put it in the freezer for about one hour (or in the fridge for a couple of hours or overnight) to set. It will firm up and can be sliced. Store leftovers in the fridge. Enjoy!
Based On The Recipe From : https://elavegan.com/baked-vegan-cheesecake-gluten-free/
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