After attempting one frozen cheesecake after another, I decided baked is the best way to go – at least for me. You can top this off with berries, sauces, caramel or any kind of topping, really. It’s a very flexible base. I always prefer a pre-baked crust because I like it crunchy; also, the thicker, the better! 

 

 

 

 

 

 

 

 

 

 

 

 

 

Recipe

LINE AND GREASE

A 7” springform pan

MIX

1/3 cup melted vegan butter/coconut oil

1 cup Biscoff biscuit crumbs

BAKE crust for 5 minutes at preheated oven at 150 C. Cool and place in 8” pan which in turn is inside a 10” pan.

BLEND

½ cup coconut cream

1/3 cup sugar

1 ½ cups cashew nuts, soaked overnight

1 teaspoon vanilla bean paste

¾ cup coconut yogurt

3 tablespoons lemon juice

2 tablespoons cornflour

POUR onto cooled crust. Pour boiling water into bottom pan until water comes up by 1 ½ inch.

BAKE at 140 C for 35 to 45 minutes, checking after the 25-minute mark to see if only the center jiggles when moved. If only the center jiggles, turn off oven and leave cheesecake inside for 45 minutes with oven door ajar.

REFRIGERATE overnight. Decorate with fruits and sauce if desired.

 

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