How many of you have missed cheesecake when switched to a vegan diet? How hard is it to find a vegan spreadable cheese with a good flavor?
I found it!! It tastes like Philadelphia, it’s light and delicious! No weird aftertaste, just amazing. Perfect for savory dishes and sweet recipes like this one that I present to you today.
You can find it on the BIOSALUTE website click HERE.
They also have other vegan products like cashew margarine that I used to make the base for this dessert.
So today I share with you the recipe for a vegan cheesecake with vanilla and berries, you absolutely must try it.
- Electric whisks;
- Silicone spatula;
- Cake pan 20 cm;
- Vegetable whipping cream;
- Coconut oil.
- 56 g coconut oil;
- 45 g cane sugar;
- 45 g vegetable milk;
- 113 g cake flour;
- 37 g wholemeal flour;
- 1,5 baking powder;
- Pinch of salt.
- 240 g crumble (or vegan biscuits);
- 75 g oats;
- 140 g cashew butter (or classic margarine-vegan butter).
- 200 g vegan spreadable cheese;
- 2 tsp vegetable milk;
- 1 tsp vanilla paste;
- 250 g vegetable whipping cream;
- 50 g icing sugar.
- 150 g frozen berry;
- 1/2 zest and lemon juice;
- 20 g caster sugar;
- 50 g fresh berry.
1 – Preheat the oven to 175 °C, static.
2 – For the crumble: in a bowl, weigh the coconut oil, sugar and milk and mix. Add the sifted powders and mix. Transfer the dough to a baking sheet with parchment paper, break it into small pieces like a crumble and bake for 25 min.
3 – When the crumble has cooled, pour it into a mixer with the oat flakes and blend until there are no big pieces left, but do not let it become powder. Transfer to a bowl and add the melted margarine. Mix well. Pour into a 20 cm openable mold covered with baking paper. Spread out the mixture inside using the back of the spoon to form a smooth base and a layer that covers part of the edge. Place the mold in the freezer for about 30 minutes.
4 – In a saucepan pour the frozen berries, the juice and zest of half a lemon and the sugar, bring to a boil over low heat and cook for a couple of minutes. Keep at room temperature.
5 – In a bowl, soften the spreadable cheese with a spatula, adding the milk and vanilla a little at a time. In another bowl, whip the cream with the icing sugar and then combine the two mixtures.
6 – Divide the cream into two bowls and in one add a few tablespoons of the juice created from the cooked berries.
7 – Take back the base of the cake, unmould, create 3 alternating layers starting with the vanilla cream, then the berry cream and a last layer of vanilla cream. Add the cooked (but cooled) berries and the fresh ones to decorate.
STORAGE: Store in the refrigerator for up to 4 days.