Epic Baked 'Cheesecake' with strawberry
This stunning vegan baked cheesecake features a traditional digestive biscuit base, creamy filling, and a fruity strawberry topping. With a hint of lemon zest for added bite, it's a delightful treat that’s perfect for any occasion!
Takes
Serves 12
Ingredients
For the Crust:
- 160 g vegan digestive biscuits approx. 11 biscuits
- 90 g vegan butter melted
- 1 tbsp sugar
For the Filling:
- 500 g silken tofu
- 120 g vegan cream cheese
- 200 g creamy top layer of full-fat coconut milk
- 120 g vegan butter or margarine melted
- 135 g sugar
- 45 g cornstarch
- 1 tsp vanilla extract
- Zest and juice of 1 lemon
For the Fruit Topping:
- 450 g frozen strawberries or berries of choice
- 50 g caster sugar or maple syrup
- 5 ml lemon juice
- 6 g cornstarch
Instructions
- Preheat and Prepare the Pan:Preheat the oven to 170°C (fan).Line the base and sides of an 8-inch springform tin with parchment paper.
- Make the Crust:Melt the vegan butter over low heat.Crush the digestive biscuits to a fine crumb in a food processor or by hand.In a bowl, combine the crushed biscuits, melted butter, and sugar until well mixed.Press the mixture evenly into the lined tin, pressing up the sides by 1-2 inches to form a crust.Bake in the preheated oven for 10 minutes, then set aside to cool.
- Prepare the Filling:Zest and juice the lemon.In a food processor, combine the silken tofu, coconut cream layer, melted butter, sugar, cornstarch, vanilla extract, and lemon zest and juice. Blend on medium speed for 2-3 minutes until smooth.Add the vegan cream cheese and blend for an additional 1-2 minutes, until fully incorporated.Pour the filling into the prepared crust, smoothing the top with a spatula.
- Bake the Cheesecake:Place the cheesecake on the middle oven rack and bake for 1 hour, rotating halfway through to ensure even browning.The cheesecake is ready when the top is firm but still slightly wobbly in the centre.Remove from the oven and cool in the tin for at least 1 hour at room temperature.
- Chill the Cheesecake:Once the cheesecake reaches room temperature, refrigerate for at least 2 hours or, ideally, overnight to fully set.
- Prepare the Berry Topping:In a saucepan, combine the frozen strawberries, sugar, lemon juice, and cornstarch.Bring the mixture to a boil, then simmer for 2-3 minutes, mashing some of the strawberries to release additional juice.Remove from heat and transfer to a wide bowl to cool completely before adding it to the cheesecake.
- Serve:Once the cheesecake is fully chilled, spread the cooled berry topping evenly over the top.Slice and serve. Enjoy this delightful and elegant vegan cheesecake!