Epic Baked Cheesecake with strawberry
This is a magnificent cake, it’s a perfect #vegan baked cheesecake that is really elegant and the texture is melt in your mouth. We went for a traditional digestive biscuit base as this was always our favourite growing up. We added some lemon zest to give it a nice bite – this is such a good recipe and makes a fabulous treat!
Takes
Serves 12
Ingredients
- Ingredients;
- Crust;
- 160 g Vegan Digestive biscuits – approx 11 biscuits
- 90 g Vegan butter – melted
- 1 tbsp Sugar
- Filling;
- 500 g silken tofu
- 120 g vegan cream cheese
- 200 g of top creamy layer of full-fat coconut milk
- 120 g melted vegan butter or margarine
- 135 g sugar
- 45 g cornstarch
- 1 tsp vanilla extract
- 1 lemon juice + zest
- Fruit topping;
- 450 g frozen strawberries or frozen berries of choice
- 50 g caster sugar or maple syrup
- 5 ml lemon juice
- 6 g cornflour
Instructions
- Method;
- Preheat oven to 170 fan
- Line an 8 inch springform tin with parchment paper on the base and sides.
- Crust – melt the vegan butter over a low heat, crush digestives to a fine breadcrumb texture and mix all together in a bowl with the sugar.
- Press the base mixture into the lined tin in an even layer, compacting it and pressing up the sides of the tin 1-2 inches all the way around. Bake in the oven for 10 minutes then allow to cool fully while making the filling.
- To make the filling, melt the vegan butter over a low heat. Zest and juice the lemon. Add all the filling ingredients except the cream cheese to a food processor, sieve in the cornstarch. Blend on medium speed for 2-3 minutes until lovely and smooth. Add the vegan cream cheese to the processor and blend until incorporated, 1-2 minutes. Pour the filling into the springform with the base. Spreading the top evenly.
- Bake on the middle rack of the preheated oven for 1 hour, rotating carefully half way through cooking time so the top browns evenly. Bake until firm but still slightly wobbly in the centre . Remove the cake from the oven and allow it to cool in the tin for at least an hour.
- Once at room temperature, refrigerate for at least 2 hours or overnight, works really well and is highly advised.
- To prepare the berry topping, add the frozen berries, sugar and lemon juice to the saucepan and sieve in the cornstarch. Bring to a boil and leave to simmer for 2-3 mins, pressing some of the strawberries so that they give off some more juice. Take off the heat and transfer to a wide bowl to let cool before adding on top
- Pour the berry sauce over the baked cheesecake (once its fully cooled and set) slice and enjoy this wonderful cake!
