Baked Vanilla Lemon Cheesecake
My Mum’s baked cheesecake used to be my absolute favourite dessert growing up, and what I would wish for every birthday without fail. So of course, it’s about time I replicated a plant based version of it…
And my oh my did it turn out good!
I made this cheesecake for our Christmas dessert, served with fresh berries, and it was the perfect way to end the day. It’s rich and creamy, yet light and refreshing at the same time. With the subtle, sweet flavour of vanilla and zesty lemon, and a base that tastes like crushed cookies. To quote my Dad, “It tastes exactly like the traditional version. You can’t tell the difference! Is there more?”
If you make this cheesecake, which I highly recommend you do, I do recommend not telling people the ingredients until after they’ve tasted the cheesecake. Over the years of being vegan I’ve found that people generally aren’t too excited at the idea of beans in cakes…so let them taste first and then decide!!
Oh yes, and this cheesecake is also filled with antioxidants, calcium, plant protein and fibre, to give your body some loving at the same time as your soul. It’s gluten, oil, refined-sugar and nut free too. What more could you want?
Don’t forget to tag me on Instagram if you try out this recipe, I hope you love it as much as me and my Dad!
2/3 cup (80g) buckwheat or oat flour
5 tbsp (50g) coconut flour
2/3 cup (100g) pitted dates
1 tsp Vanilla extract
2 cans white beans (480g drained)
500g organic silken tofu
1 tsp Vanilla extract
2 tbsp lemon juice
1/2 cup stevia
2 tbsp (40g) coconut butter
Zest of 1 organic lemon, finely grated
Preheat oven to 180°C and line a loaf or cake tin with baking paper. Cover dates in boiling water to soak for 10 minutes, then drain.
Combine flours, vanilla and dates in a food processor and process until a ‘dough’ forms. Press firmly into bottom of tin to form your cheesecake base.
Combine tofu, beans, coconut butter, vanilla, stevia and lemon juice in a blender and blend until smooth.
Fold in finely grated lemon zest, then pour on top of base.
Bake for 60 minutes, then turn oven off leaving cake in oven for another hour.
Allow cheesecake to cool completely, then refrigerate overnight before removing from tin, slicing and serving!
Serve topped with fresh berries or defrosted frozen berries!
Store in a sealed container in the fridge for 4-5 days.