Vegan Cheesecake
4 servings
90 minutes
Vegan cheesecake is a delicate, airy dessert that rivals the classic version in taste and texture. It is based on European culinary traditions but adapted for plant-based diets. The crunchy crust with a light sweetness from apple juice pairs perfectly with the creamy filling made from soft tofu and coconut milk, thickened with agar-agar. Thanks to natural ingredients, this cheesecake has a pleasant velvety structure and rich flavor, complemented by fresh berries and grated chocolate. It is ideal for festive tables or cozy tea gatherings, offering a healthy alternative to traditional desserts without lactose and animal products.
1
For the cake layer: mix 50 grams of sugar with apple juice and vegetable oil until the sugar dissolves. Add the flour and baking powder mixture. Mix well. Spread the batter in the bottom of a removable round baking pan. Bake in a preheated oven at 180 degrees for 30-35 minutes. Let the cake layer cool completely without removing it from the pan.
- Sugar: 50 g
- Apple juice: 70 ml
- Vegetable oil: 50 ml
- Wheat flour: 120 g
- Baking powder (raising agent): 3 g
2
Bring coconut milk, agar-agar, and remaining sugar to a boil and simmer on low heat until the sugar and agar-agar are completely dissolved. Slightly cool the mixture.
- Coconut milk: 50 ml
- Agar-agar: 10 g
- Sugar: 50 g
3
In a blender, mix the milk mixture with soft tofu. If the mixture doesn't blend well, add a little more room temperature coconut milk.
- Soft (silken) tofu: 250 g
- Coconut milk: 50 ml
4
Transfer the coconut mixture to the mold on the cake layer (grease the sides with oil beforehand). Pack and level the mixture. Place the cake in the refrigerator until fully set, preferably overnight.
- Vegetable oil: 50 ml
5
Decorate the ready cheesecake with any fresh berries or pieces of fruit, and sprinkle with grated dark chocolate.
- Dark chocolate: to taste
- Fresh berries: to taste