It’s cake again. And it’s cheesecake… again. However, this time it is vegan baked cheesecake as it’s winter after all and baking just seems a better idea.
Soak time: 4 hours
- 2 packages (2x270g, 2×9.5oz) hard unflavoured tofu
- 4 tbsps. lemon juice
- 150g (5.3oz) plant-based milk (oat milk, almond milk, brown rice milk, etc.)
- Pinch of Himalayan salt
- 1 tbsp. psyllium husk
- ½ tsp. vanilla
- 3 tbsps. xylitol
- 1 tbsp. poppy seeds (add later)
- 2 tbsps. dark chocolate buttons and chopped chocolate (add later)
- Soak walnuts for 4 hours.
- Combine soaked nuts, salt and oat bran in food processor and process until fine crumbs and the ingredients start to stick together. Add dates and process again until everything is well combined and the batter sticks together when pressed between fingers.
- Line a 6” (15 cm) or 6.3” (16 cm) round springform cake tin with parchment paper. Press the crust into tin with your hands (wet your hands if it sticks) and bake in 190 C (375 F) oven for 10 minutes. Remove from oven and set aside.
- While the crust is baking, cut the tofu into small cubes and combine all filling ingredients (except poppy seeds and chocolate) in a blender. Process until homogeneous and silky batter forms. Taste and add more of sweetener, if you feel like it is not sweet enough for you.
- Finally mix in poppy seeds and chocolate buttons.
- Pour the filling onto crust and bake in 175 C (350 F) oven for 45-50 minutes until the cake starts to turn golden.
- Let cool completely. It’d be ideal to let it sit in fridge for a couple of hours after it has cooled down.
Finally, I use either cacao paste or Goodio Chocolate, that is one of my favourite bean-to-bar chocolates on earth! Use code nutriplanet for 15% off!
- Method: Baking
Keywords: vegan bakes cheesecake