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Back when I didn't eat vegan, cheesecake was one of my favourite cakes. So I had to take matters into my own hand and make this vegan blueberry cheesecake. No cashews, no coconuts, no tofu, just the good ol' vegan cream cheese, quark and sugar.
Recipe (makes 10-12 slices / 8 inch pie) Prep time (1 hour + 6 hour setting) Crust:
22 digestive biscuits
30 grams (3 tablespoons sugar)
150 grams (2/3 cup) melted dairy free butter
300 grams (1 1/4 cup) vegan cream cheese
400 grams vegan quark (I used 1 tub Alpro's soy quark)
150 grams (3/4 cup) sugar
65 grams (8.5 tbsp) corn starch
2 tablespoons lemon juice
1 teaspoon vanilla extract
150 grams (1.5 cup) frozen blueberries
3 tablespoons corn starch
3 tablespoons sugar
Preheat the oven to 180 degrees Celsius.
Crush the digestive biscuits until a fine meal is formed. Combine with the sugar.
Melt the dairy free butter and mix that into the cookie crumbs.
Line a pie pan with some baking paper and press the crust down.
Blend the ingredients for the filling in a blender and pour that into the pie pan.
Bake in the oven for 45 minutes.
Let the cheesecake completely cool down before placing it into the fridge.
Let the cheesecake set in the fridge.
Make the blueberry compote by heating the frozen blueberries with a bit of water in a steel pan. Before adding the cornstarch, mix it with a little bit of water so no lumps will form.
Next add the sugar en stir the mixture until it starts to thicken. Let is cool down.
Pour the blueberry compote on top of the cheesecake and place it back into the fridge to set
Would love to see if you recreated this recipe. Tag me @nourishingfoods for a feature!