Vegan cheesecake recipe

  • 6

  • Prep time

    undefined 20'

  • Prep time

    undefined 180'

  • Prep time

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  • Prep time

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recipe banner
  • 6

  • Prep time

    undefined 20'

  • Prep time

    undefined 180'

  • Prep time

    undefined

  • Prep time

    undefined

Humour your sweet tooth with this vegan cheesecake recipe! If we had to choose one mainstream dish to define indulgence, it would probably be cheesecake. Isn't eating cheesecake like diving headfirst into satiation? Cushiony, pillowy, thick sugared cheese.... that essential chewiness of the crust.... and the syrupy tang of whatever fruit you might top it with, or the surprise of whichever other flavour you might wish to add. This vegan cheesecake recipe is our new go-to. It's all the above, minus the post-coital regret. You wake up happy from your cheesecake dream, your cheesecake hiatus from real life. Baby!!

Rosy posy

Add to all the above the visual flair of this cheesecake. We've included enough pistachios and raspberries in our ingredient list for garnishing. Rose petals and lavender would be natural additions. We love the fact that these delicate, pretty (in the best sense of the word) toppings reflect the flavours of the cheesecake rather than being superfluous decorations. That's yet another way that this cheesecake represents honest pleasure. Thank god it's possible!      To keep it as honest as you can though, do make sure you turn your attention to which vanilla extract you buy. Some of the fake, sickeningly sweet alternatives on the market would corrupt this cake. But of course, you're still allowed to do that if you please.

Crusties

Be a true crustie! Easy peasy with this recipe. We don't know about you, but when we think about cheesecake, we visualise one of those round, multi-layer glass cases you used to see in American diners (and probably still do). The crusts of the cheesecakes displayed in these cakes were usually comprised of crumbled graham crackers. While we are not that nostalgic about the flavour, the texture does work a treat. But, guess what - crushed hazelnuts and currants works even better. Clean, crunchy, chewy, with a bit of saltiness. Just lovely.

Our ingredients

Rose water is a wonderfully refreshing flavour to infuse your cheesecake with. Dainty and airy, it might be said to be the opposite of the voluptuous sensuality of your traditional cheesecake. But it's just right for this one. Use a shot of Erbology Organic Rose Water and you can be assured that only the most fertile Damask roses are re-blossoming in your cheesecake. Rose water comes with numerous health benefits too - ones that civilisations from ancient Egyptians to contemporary Chinese have put faith into. Take your pick from calming of the mind, to assisting the body in taking in nutrients from food, to antibacterial properties. While raspberries do naturally possess a tart sweetness, the addition of rose water heightens them to a lovely gentleness. Coconut oil anchors the mix and lends it body. Accompany with one of our rose water juice cocktails for a properly lovely end to your meal. Although we're particularly fond of this specific combination of flavours, the basic cheesecake and crust recipe is amenable to any number of toppings or stir-through flavours.

Crust

  • 1 cup raw hazelnuts
  • 2 tbsp dried currants
  • Pinch of salt

 

Rose & raspberry filling

  • 2 cups soaked cashews
  • ½ cup frozen raspberries (keep some extra for garnish)
  • 2 tbsp honey (for a vegan option, substitute the honey with agave nectar)
  • 1 cup melted coconut oil
  • 2 tbsp Erbology Organic Rose Water
  • ½ tsp vanilla extract
  • 1 tsp pistachio for decorating

  • Size: 667 g
  • Serv. size: 61.90 g

  1. To make the hazelnut crust, add all the crust ingredients in a food processor or blender and mix until sticky. Take a 12 cm (4.75 in.) diameter round tray and tap with parchment paper. Place the mixture into the tray and press gently with your fingers.
  2. To make the rose and raspberry ‘cheese', place all of the ingredients in a high speed blender and blend until silky smooth. With the help of a spatula, pour all the ‘cheese’ on top of the hazelnut crust.
  3. Sprinkle some raspberries and crushed pistachio and leave it in the freezer for about 3 hours.
  4. Now it’s time to take it out. Leave the cake for around 15 minutes at room temperature so it will be easier to cut. Enjoy!
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