Baked Vegan Cheesecake with blueberries
This post is also available in: Nederlands (Dutch)
Vegan cheesecake the upgrade!
I wanted to upgrade my baked “cheesecake” recipe and I think I managed to do it!
This time with a yummy blueberry topping and lots of fruit, less sugar but more taste! Next to that I added a “secret ingredient”… and it isn’t cashews!
Even though I really like the previous version, I felt like something was missing. It was more custard-like rather than cheesecake, and I wanted to do something about that! After a lot of searching and trying.
Without an oven oven though, because I’ve been without one for about a month. After my old one died I searched high and low for a bigger replacer. So I could bake a lot! Finally I found one, and oh my it’s huge and amazing!
But we were talking about my cheesecake recipe, because after a lot of research I found the perfect product what would make it airier and creamier, without using cashews!
The secret ingredient, Semolina!
Because of the coarse texture of the Semolina it all became so much more creamier and airier and it was exactly what it needed to be less custard-like!
And also more good news, less sugar!
I also changed the ingredients for the crust a bit, but please feel free to just use an easy crumbled cookie crust. I also chose for a blueberry topping, but this could also be very nice with cherries, raspberry or strawberry. Or even a chocolate drip, if you are feeling fancy today.
You are probably sitting there thinking, but I could make the last version gluten-free, isn’t that also possible with this one? No worries, you can! Just make sure you either use a certified gluten-free oats-flour for the crust or just gluten-free cookies.
And use instead of the Semolina, Polenta.
Nuts allergy? Just sub the almond-flour with coconut-flour and the almond-milk with another plant-based milk.
So still able to make for everyone!
- 120 gr Oats-flour
- 100 gr almond-flour
- 3 tbsp light brown sugar or coconut sugar
- 6-7 tbsp coconut oil or melted vegan butter
- (optional 75gr pure chocolate)
- 50 gr melted vegan butter
- 70 gr sugar
- 500 gr soy yogurt
- 100 ml almond-milk
- 1,5 tbsp Semolina
- 20 gr custard powder or cornstarch with ½ tsp vanilla extract
- 3 tbsp lemon juice
- 200 gr blueberries (or other berries to preference)
- 1 tbsp cornstarch
- 3 tbsp sugar
- 1 tbsp almond-milk
Preheat the oven at 170 Degrees.
Use a mold of 22cm and line the bottom with baking paper.
Mix the oats-flour with the almond-flour and the sugar. Add the melted coconut-oil and combine until a crumbly dough.
Press this in the mold in the shape of a cup.
Put in the oven for about 15 minutes until the edges are starting to become golden brown.
Put the yogurt, milk, sugar, custard powder, lemon juice and Semolina in the blender and mix it. Blend in the melted butter after that. Blend until it’s really creamy and smooth.
When you get the crust out of the oven leave it to cool for about 15 minutes. It doesn’t have to be cooled completely just enough so you can either pour over the chocolate or the filling without the crust collapsing.
If you pour chocolate as a layer in between, make sure the chocolate has stiffened up again before pouring the filling over it. This way the chocolate stays a separate layer. You can fasten this process by putting the crust into the fridge/freezer for a few minutes.
As soon as you poured the filling in, place the cheesecake in the oven for 50 minutes at 170 degrees. First for 20 minutes then lower the temperature to 160 for the next 30 minutes. This way the top will not burst or burn.
When the 50 minutes are over leave the cheesecake in the oven for about 10 minutes with the door closed and after that 30 minutes with the door slightly open. This prevents the cheesecake from collapsing on the big temperature change.
Grab a little pan and put in the blueberries with a few spoons of sugar and put on the heat. Put the cornstarch and a dash of “milk” in a bowl on the side so the cornstarch can dissolve.
As soon as the blueberries start to break blend them up. Pour in the cornstarch and milk and geat up until it thickens up.
Pour this on the cheesecake, and spread it out. Leave to cool completely.
When cooled completely you can garnish it with what-ever you like, fresh fruits, chocolate of in my case both.