Vegan Coconut Cheesecake

Vegan Coconut Cheesecake

A delicious vegan cheesecake that showcases the tropical flavor of coconut in multiple layers. This gluten-free dessert features a delicate buttery base topped with a creamy tofu and yogurt filling infused with shredded coconut. The cake is finished with a silky white chocolate ganache and decorated with coconut whipped cream for an impressive presentation. Perfect for special occasions or anytime you crave a slice of tropical paradise.

Instructions

  1. Place your can of coconut milk in the refrigerator for several hours or overnight so the cream separates from the water.

Base Instructions

  1. Take the vegan butter out of the refrigerator to soften for a few minutes.
  2. In a bowl, mix together all the base ingredients - gluten-free flour, vanilla sugar, softened vegan butter, baking powder, and salt.
  3. The mixture will be crumbly rather than forming a ball, which is exactly what we want.
  4. Press this crumbly mixture into the bottom of a 22cm springform cake pan, creating an even layer.
  5. Place the pan in the refrigerator while you prepare the filling.

Filling Instructions

  1. Preheat your oven to 180°C (350°F).
  2. In a food processor, combine all the filling ingredients except for the shredded coconut: tofu, soy yogurt, sugar, vanilla sugar, cornstarch, vanilla pudding powder, lemon juice, and salt.
  3. Process until completely smooth and creamy, scraping down the sides as needed.
  4. Add the shredded coconut to the mixture and gently fold it in with a spatula until evenly distributed.
  5. Remove the base from the refrigerator and pour the filling over it, smoothing the top with a spatula.
  6. Prepare a water bath by placing the cheesecake pan in a larger baking dish or roasting pan.
  7. Fill the outer pan with hot water until it reaches about halfway up the sides of the cheesecake pan.
  8. Carefully transfer the water bath setup to the preheated oven and bake for 1 hour.
  9. After baking, turn off the oven but leave the cheesecake inside with the door closed for another hour to cool gradually.
  10. After the second hour, remove the cheesecake from the oven and the water bath.
  11. Allow it to cool completely on the countertop, then refrigerate for at least 6 hours or preferably overnight.

Decoration Instructions

  1. Carefully open the refrigerated coconut milk can without shaking it and scoop out the solidified coconut cream from the top. Set aside 50g for the ganache and reserve the rest for the whipped cream.
  2. For the white chocolate ganache, place the 50g of coconut cream and the vegan white chocolate in a microwave-safe bowl.
  3. Heat in the microwave in 20-second intervals, stirring thoroughly between each interval, until the chocolate is just melted and smooth. Be careful not to overheat and burn the chocolate.
  4. Allow the ganache to cool slightly, then pour it over the chilled cheesecake.
  5. Use the back of a spoon or a spatula to spread the ganache evenly over the top of the cheesecake.
  6. Return the cheesecake to the refrigerator for about 30 minutes to allow the ganache to set.
  7. While the ganache is setting, prepare the coconut whipped cream. In a chilled bowl, combine the remaining coconut cream, powdered sugar, and whipped cream stiffener.
  8. Whip with an electric mixer until stiff peaks form.
  9. Transfer the whipped coconut cream to a piping bag fitted with your chosen nozzle.
  10. Once the ganache has set, decorate the edge of the cheesecake with piped swirls of coconut whipped cream.
  11. Sprinkle the shredded coconut over the top of the cheesecake or specifically over the whipped cream decorations.
  12. Return to the refrigerator until ready to serve.

Notes

  • Make sure all ingredients are at room temperature before mixing for the filling, to prevent lumps.
  • The chilling time is essential for the cheesecake to set properly - don't rush this step!
  • If you can't find vegan white chocolate, you can substitute with a simple coconut glaze made from powdered sugar and coconut milk.
  • For an even more pronounced coconut flavor, you can add 1/2 teaspoon of coconut extract to the filling.
  • This cheesecake can be made up to two days in advance of serving, making it perfect for entertaining.