Ingredients
FOR THE BASE
VEGAN COOKIES
200 gr
MARGARINE
90 gr
FOR THE CREAM
VEGAN CREAM CHEESE SPREAD
350 gr
FRESH VEGETABLE CREAM
300 ml
POWDERED SUGAR
150 gr
LEMON
1
VANILLA POWDER
q.b.
FOR THE RASPBERRY SAUCE
RASPBERRIES
125 gr
VANILLA ICING SUGAR
40 gr
LEMON JUICE
6 ml
FOR THE FINISH
MIXED BERRIES
200 gr
FRESH MINT
q.b.
The vegan cheesecake is the variant based on 100% vegetable ingredients of the classic raspberry cheesecake : without gelatine and other animal derivatives, it is composed of a base of vegan biscuits and margarine , a filling of spreadable vegan cheese , icing sugar and cream soy, and a decoration of raspberry sauce and berries. It is a no-bake dessert also suitable for lactose intolerant guests, ideal to serve at the end of the meal or for a special snack in the company of friends.<\/p>\n\n\n\n
Simple and quick to prepare, it only requires a little time to rest in the fridge, useful for firming up the filling and avoiding the use of vegetable thickeners such as agar-agar. To bring it to the table, just mix the pulverized Digestive-type biscuits with the melted margarine, compact the mixture on the bottom of a 20 cm diameter springform pan and, after resting briefly, fill the cake tin with a lemon-scented cream , prepared by working the vegan cheese with the icing sugar, the vegetable whipped cream , a pinch of vanilla and the grated zest of the citrus fruit. Finally, it will be sufficient to let the cake settle in the fridge to obtain a voluptuous and creamy dessert to be eaten, to be garnished with a raspberry sauceand fresh berries, as in this case, or propose with your favorite topping: strawberry coulis , caramel or melted dark chocolate.<\/p>\n\n\n\n
If you prefer, instead of margarine , to choose excellent quality, you can opt for soy butter : with a neutral and delicate flavor, and easily available in specialized supermarkets.<\/p>\n\n\n\n
Cheesecake is a typical American pastry dessert that can be made both in the cold no-bake variant and in the oven . In this version, you can also offer it in single-portion glasses .<\/p>\n\n\n\n
Find out how to prepare vegan cheesecake by following the step-by-step procedure and tips. If you liked this recipe, also try other vegan desserts such as tiramisu , chocolate semifreddo or panna cotta .<\/p>\n\n\n\n
How to make vegan cheesecake<\/p>\n\n\n\n
Step 1
Collect the biscuits in the bowl of a mixer and blend them until they are reduced to a powder
1
.<\/p>\n\n\n\n
Step 2
Transfer them into a bowl, add the warm melted margarine
2
, previously melted in a bain-marie, and mix carefully.<\/p>\n\n\n\n
Step 3
With the help of the back of a spoon, compact the biscuit mixture on the bottom of a 20 cm diameter springform pan lined with parchment paper
3
; then let the base harden in the fridge for half an hour.<\/p>\n\n\n\n
Step 4
On the side, work the vegan cream cheese in a bowl with half the icing sugar, the grated lemon zest and a pinch of vanilla powder
4
.<\/p>\n\n\n\n
Step 5
Whip the cream firmly with the remaining icing sugar
5
.<\/p>\n\n\n\n
Step 6
Incorporate the whipped cream into the prepared cream
6
, mixing briefly with the whisk at minimum speed.<\/p>\n\n\n\n
Step 7
Pour the creamy mixture obtained on the biscuit base, level the surface well
7
and put in the fridge for at least 12 hours.<\/p>\n\n\n\n
Step 8
Prepare the raspberry sauce: collect the fresh raspberries in a thick-bottomed saucepan with the sifted icing sugar and lemon juice
8
. Put it on a gentle flame and let it all simmer gently for a couple of minutes, stirring frequently.<\/p>\n\n\n\n
Step 9
Sift the raspberry compote with a fine mesh sieve
9
, in order to obtain a smooth and velvety sauce, and let it cool in the fridge until serving.<\/p>\n\n\n\n
Step 10
Once the rest time has elapsed, unmold the cheesecake onto a serving plate and pour the raspberry sauce onto the surface
10
.<\/p>\n\n\n\n
Step 11
Garnish with whole berries and a few fresh mint leaves
eleven
.<\/p>\n\n\n\n
Step 12
Cut the vegan cheesecake into slices
12
, bring to the table and serve.<\/p>\n\n\n\n
Advice
If you prefer, instead of the cream cheese, you can use a vegan stracchino or soy yoghurt , strained overnight in a fine-mesh strainer lined with cheesecloth, in order to obtain a dry and compact consistency.<\/p>\n\n\n\n
If you like, you can garnish the cheesecake with chopped pistachios , crumbled cocoa beans, flaked coconut\u2026 Or, instead of the single hinged mold, you can use individual glass jars: for an elegant and refined single-portion dessert , also perfect for a party buffet.<\/p>\n\n\n\n
Just before serving the cheesecake, and completing it with the raspberry sauce, we suggest transferring it to the freezer for no more than half an hour: in this way the cake will keep its creamy texture, but will be firm when sliced.<\/p>\n\n\n\n
storage
The vegan cheesecake can be kept in the fridge, in an airtight container, for a maximum of 2 days . Alternatively you can keep it in the freezer , without topping and after having hardened it for 12 hours in the refrigerator, up to 2 months.<\/p>\n\n\n\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
IngredientsFOR THE BASEVEGAN COOKIES200 grMARGARINE90 grFOR THE CREAMVEGAN CREAM CHEESE SPREAD350 grFRESH VEGETABLE CREAM300 mlPOWDERED SUGAR150 grLEMON1VANILLA POWDERq.b.FOR THE RASPBERRY SAUCERASPBERRIES125 grVANILLA ICING SUGAR40 grLEMON JUICE6 mlFOR THE FINISHMIXED BERRIES200 […]<\/p>\n","protected":false},"author":2,"featured_media":3070,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-3069","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/3069","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3069"}],"version-history":[{"count":1,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/3069\/revisions"}],"predecessor-version":[{"id":3071,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/3069\/revisions\/3071"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/media\/3070"}],"wp:attachment":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3069"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3069"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3069"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}