This high-protein, vegan cheesecake is a must-try! Incredibly creamy, irresistibly delicious, and effortlessly made in a blender for easy cleanup. Crafted with quality ingredients, free from processed sugar, and naturally gluten-free. Pure indulgence, no compromises!
First of all, preheat the oven to 350°F/175°C. Cover a baking cake pan, with baking paper. For the dough, knead the coconut oil, flour, baking powder, maple syrup, avocado oil and salt with a food processor or just with your hands.
Tip the biscuit mixture into the greased cake pan and use a spoon to press the mixture to form an even biscuit layer in the base and up the sides.
Add to a pot your favorite plant milk, cornstarch and whisk until no limbs remain.
Bring to a simmer and cook for 3-5 minutes until thickened. At the end add white chocolate and stir until it melts.
Add that custard cream to a blender and add the remaining ingredients right there. Blend it really well, until completely smooth. (1-2 min, depending on your blender power)
Add the filling to the crust and smooth out the top with a spatula.
Carefully transfer your tray to the middle shelf of your oven to bake for 50-60 min.
After an hour of cooking the cheesecake remove it from the oven & the tray & let it cool completely. Resist the temptation of cutting the cake before it has properly cooled as it sets completely whilst it is cooling.
Cherry sauce:
Add cherry puree and maple syrup to a saucepan. Let the cherries cook for a bit on medium heat.
Mix cornstarch and water separately in a small jar and pour it into the saucepan while constantly mixing with a spatula to not get any lumps. After it thickens cook cherries for another minute and then transfer to a bow to cool down.
Once the cheesecake has cooled completely, serve it with some berry sauce and coconut whip on top of the cheesecake.
The cheesecake will keep fresh for 5 days in the refrigerator.
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Pistachio Cheesecake
Rated 5.0 stars by 1 users
Category
Dessert
Cuisine
Baking
Author:
Veg.dek
Servings
6
Prep Time
35 minutes
Cook Time
2 hours
This high-protein, vegan cheesecake is a must-try! Incredibly creamy, irresistibly delicious, and effortlessly made in a blender for easy cleanup. Crafted with quality ingredients, free from processed sugar, and naturally gluten-free. Pure indulgence, no compromises!
Ingredients
Crust:
180 g - all-purpose flour/gluten-free flour mix
45 g - maple syrup
45 g - plant margarine/coconut oil
20 g - plant oil (canola, avocado or any other)
1 tsp - baking powder
1 tsp - vanilla extract (optional)
Pinch of salt
Filling:
250 g - plant milk
40 g - corn starch
80 g - vegan white chocolate
350 g - extra firm tofu or silken tofu
60 g - maple syrup
150 g - pistachio butter
40 g - lemon juice (~ one lemon)
1/4 tsp - salt
1/4 tsp - matcha tea powder (optional)
1/8 tsp - pistachio extract (optional)
Coconut Whip Cream:
1 can - of full-fat coconut milk 18% of fat (refrigerate can overnight upside down)
3 tbsp - cane powdered sugar
Cherry sauce:
200 g - sour cherry puree
15 g - maple syrup
1 tbsp - cornstarch
2 tbsp - water
Directions
First of all, preheat the oven to 350°F/175°C. Cover a baking cake pan, with baking paper. For the dough, knead the coconut oil, flour, baking powder, maple syrup, avocado oil and salt with a food processor or just with your hands.
Tip the biscuit mixture into the greased cake pan and use a spoon to press the mixture to form an even biscuit layer in the base and up the sides.
Add to a pot your favorite plant milk, cornstarch and whisk until no limbs remain.
Bring to a simmer and cook for 3-5 minutes until thickened. At the end add white chocolate and stir until it melts.
Add that custard cream to a blender and add the remaining ingredients right there. Blend it really well, until completely smooth. (1-2 min, depending on your blender power)
Add the filling to the crust and smooth out the top with a spatula.
Carefully transfer your tray to the middle shelf of your oven to bake for 50-60 min.
After an hour of cooking the cheesecake remove it from the oven & the tray & let it cool completely. Resist the temptation of cutting the cake before it has properly cooled as it sets completely whilst it is cooling.
Cherry sauce:
Add cherry puree and maple syrup to a saucepan. Let the cherries cook for a bit on medium heat.
Mix cornstarch and water separately in a small jar and pour it into the saucepan while constantly mixing with a spatula to not get any lumps. After it thickens cook cherries for another minute and then transfer to a bow to cool down.
Once the cheesecake has cooled completely, serve it with some berry sauce and coconut whip on top of the cheesecake.
The cheesecake will keep fresh for 5 days in the refrigerator.
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