Vegan Rum-Raisin Semolina Cheesecake
This Vegan Rum-Raisin Semolina Cheesecake is creamy, cozy, and lightly nostalgic. It’s made with tofu and soy yogurt for a smooth “cheesecake” base, semolina for that gentle set and tender bite, and plump rum-soaked raisins throughout. It bakes up beautifully and slices best after a long chill in the fridge.
Rum-Soaked Raisins Instructions
- Preheat the oven to 180°C.
- Heat the oat milk until boiling hot.
- Pour the rum into a small bowl, then pour the hot milk over it. Stir in the raisins and let them soak for at least 15 minutes.
- Drain the raisins and set aside. Save the milk-rum soaking liquid (you’ll blend it into the batter).
Cheesecake Batter Instructions
- Add the tofu, sugar, soy yogurt, semolina, cornstarch, salt, lemon juice, vanilla sugar, and the reserved milk-rum soaking liquid to a food processor.
- Blend until completely smooth, scraping down the sides as needed.
- Fold in the drained raisins with a spatula.
Baking and Chilling Instructions
- Grease a 22cm cake pan. Pour the batter in and smooth the top.
- Bake for 45–50 minutes, until the edges are set and the center jiggles only slightly.
- Cool completely at room temperature, then refrigerate for at least 2–3 hours (overnight is best) before slicing.
- Store in an airtight container in the fridge for up to 1 week.
Notes
- Chilling is what makes this slice cleanly — overnight is ideal.
- If you want a stronger rum flavor, add a little more rum to the soaking liquid (or don’t drain the raisins as thoroughly).
- Semolina thickens as it sits; if your batter rests a few minutes before baking, that’s totally fine.
- If the top browns too quickly, loosely cover with foil near the end of baking.
Equipment Needed
- Microwave
- Cup
- Bowl
- Strainer
- Measuring Cups
- Kitchen Scale
- Food Processor
- Rubber Spatula
- Cake Pan
- Oven
- Wire Rack
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