ingredients

For the base

vegan shortbread

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 animal-derived variant of the classic cheesecake, the famous American cheesecake, which has now become a great classic of our local pastry, which can be enjoyed, in New York bakeries and beyond, both in the baked version and in the cold , no cooking. We were inspired by the latter and made it with 100% vegetable ingredients: for a dessert also suitable for lactose intolerant guests, ideal to serve at the end of a meal or for a special snack with friends.

To bring it to the table, we start from the base, obtained by pulverizing the biscuits in the jug of a mixer, then mixing them with the melted margarine and then compacting them on the bottom of a 20 cm diameter springform pan. After a resting time, fill the pan with a lemon-scented cream, prepared by working the vegan spreadable cheese with the icing sugar, the vegetable whipped cream , a pinch of vanilla and the grated citrus zest in a bowl. and let it harden in the fridge for at least 12 hours. The result will be a voluptuous dessert with a very creamy bite, to be garnished with a raspberry sauce and fresh berries, as in this case, or served with your favorite topping:Strawberry coulis , caramel , melted dark chocolate…

For an optimal result, not having used any thickener , it will be very important to respect the cooling times indicated here: for this reason our suggestion is to take advantage of the preparation by assembling the cheesecake the night before, so that it is ready the following day.

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.

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 .

How to make vegan cheesecake

Step 1

Collect the biscuits in the bowl of a mixer and blend them until they are reduced to a powder1.

Step 2

Transfer them into a bowl, add the warm melted margarine2, previously melted in a bain-marie, and mix carefully.

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 paper3; then let the base harden in the fridge for half an hour.

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 powder4.

Step 5

Whip the cream firmly with the remaining icing sugar5.

Step 6

Incorporate the whipped cream into the prepared cream6, mixing briefly with the whisk at minimum speed.

Step 7

Pour the creamy mixture obtained on the biscuit base, level the surface well7and put in the fridge for at least 12 hours.

Step 8

Prepare the raspberry sauce: collect the fresh raspberries in a thick-bottomed saucepan with the sifted icing sugar and lemon juice8. Put it on a gentle flame and let it all simmer gently for a couple of minutes, stirring frequently.

Step 9

Sift the raspberry compote with a fine mesh sieve9, in order to obtain a smooth and velvety sauce, and let it cool in the fridge until serving.

Step 10

Once the rest time has elapsed, unmold the cheesecake onto a serving plate and pour the raspberry sauce onto the surface10.

Step 11

Garnish with whole berries and a few fresh mint leaves11.

Step 12

Cut the vegan cheesecake into slices12, bring to the table and serve.

Advice

If you prefer, instead of 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.

If you like, you can garnish the cheesecake with chopped pistachios , crumbled cocoa beans, flaked coconut… 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.

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.

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.