Vegan Vanilla Cheesecake with Strawberry Topping

Vegan Vanilla Cheesecake with Strawberry Topping

Indulge in the creamy delight of this vegan vanilla cheesecake, crowned with a luscious strawberry topping. This dessert combines the classic flavors of vanilla and strawberry in a plant-based treat that's perfect for any occasion. With its gluten-free base and tofu-soy filling, it's a dessert that everyone can enjoy!

Base Instructions

  1. Start by letting your vegan butter soften on the countertop. This'll make it much easier to work with later.
  2. In a mixing bowl, whisk together all the dry ingredients for the base: gluten-free flour, sugar, vanilla sugar, baking powder, and a pinch of salt.
  3. Add the apple sauce and softened vegan butter to your dry mix. Mix it all up with your hands. Don't worry if it doesn't form a smooth ball – a crumbly texture is perfect for our base.
  4. Transfer this vanilla-scented crumble into a 22cm (9-inch) cake pan. Use your fingers to press it down evenly, creating a firm base.
  5. Pop the pan in the fridge while you work on the filling. This'll help the base set up nicely.

Filling Instructions

  1. Preheat your oven to 180°C (350°F). We're getting close to bake time!
  2. In a food processor, combine all the filling ingredients: tofu, soy yoghurt, vegan sour cream, sugar, vanilla sugar, vanilla pudding mix, corn starch, lemon juice, and a pinch of salt. Blend until you have a silky smooth mixture.
  3. Pour this creamy dream over your chilled base. Give the pan a gentle tap on the counter to remove any air bubbles.
  4. Create a water bath by placing your cheesecake pan in a larger baking dish. Carefully fill the larger dish with hot water, about halfway up the sides of your cheesecake pan.
  5. Gently slide this setup into your preheated oven and bake for 1 hour.
  6. After an hour, turn off the oven but resist the urge to peek! Let the cheesecake gradually cool in the oven for another hour.
  7. Finally, take your cheesecake out and let it cool completely at room temperature.
  8. Once it's cool, pop it in the fridge overnight. The waiting is the hardest part, but I promise it's worth it!

Decoration Instructions

  1. In a saucepan, combine the strawberries (fresh or frozen) with sugar. Cook over medium heat until the strawberries are soft and releasing their juices.
  2. In a separate small bowl, prepare the agar according to the package instructions.
  3. Mix the prepared agar into your strawberry mixture, stirring well to combine.
  4. Remove from heat and let the mixture cool on the countertop, stirring occasionally. Keep an eye on it – we want to catch it just as it starts to thicken.
  5. When the strawberry mixture is starting to thicken but is still pourable, gently spread it over your chilled cheesecake.
  6. Pop the cheesecake back in the fridge for at least 30 minutes to let the topping set.
  7. When you're ready to serve, whip up your vegan cream and pipe it around the edges of the cheesecake. Get creative with your favorite piping tip!
  8. Store your masterpiece in an airtight container in the fridge. It'll keep well for up to a week – if it lasts that long!

Nutrition Facts

12 Servings per container
Serving Size 1 servings (100 g)
Amount per serving
Calories 320
% Daily Value
Total Fat 18 g
23%
Saturated Fat 2.5 g
13%
Trans Fat 0 g
0%
Cholesterol 0 mg
0%
Sodium 200 mg
9%
Total Carbohydrate 35 g
13%
Dietary Fiber 2 g
8%
Total Sugars 20 g
40%
Protein 10 g
20%
Vitamin D 0 mcg
0%
Calcium 200 mg
15%
Iron 1 mg
6%
Potassium 400 mg
11%
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is an estimate and has been calculated automatically