It’s cake again. And it’s cheesecake… again. However, this time it is vegan baked cheesecake as it’s winter after all and baking just seems a better idea.
So, I baked the first vegan cheesecake without crust and it worked out very well, but I figured it’d look more impressive and festive with a crust, so I went for a lighter version made of oat bran, walnuts and juicy dates. As always I keep my cakes oil-free and refined sugar free.
Besides my own family, I tested the cake on my in-laws who found it delicious. For my mother-in-law the sweetness was just right, but my father-in-law said that maybe it could be a little bit sweeter. I’d suggest making a sweeter sauce to go with the cake – fruit puree or chocolate sauce made of dates, water and raw cacao. It’s a good way to go if you are making the cake for a crowd with different preferences – the ones who prefer it sweeter can add the sauce and the ones who prefer milder tastes can enjoy the flavour and texture of the awesome tofu as well.
- 2 packages (2x270g, 2×9.5oz) hard unflavoured tofu
- 4 tbsps. lemon juice
- 150g (5.3oz) plant-based milk
- Pinch of Himalayan salt
- 1 tbsp. psyllium husk
- ½ tsp. vanilla
- 3 tbsps. xylitol
- 1 tbsp. poppy seeds (add later)
- 2 tbsps. dark chocolate buttons and chopped chocolate (add later)
oak walnuts for 4 hours.
Combine soaked nuts, salt and oat bran in food
processor and process until fine crumbs and the ingredients start to
stick together. Add dates and process again until everything is well
combined and the batter sticks together when pressed between fingers.
Line a 6” (15 cm) or 6.3” (16 cm) round
springform cake tin with parchment paper. Press the crust into tin with
your hands (wet your hands if it sticks) and bake in 190 C (375 F) oven
for 10 minutes. Remove from oven and set aside.
While the crust is baking, cut the tofu into
small cubes and combine all filling ingredients (except poppy seeds and
chocolate) in a blender. Process until homogeneous and silky batter
forms. Taste and add more of sweetener, if you feel like it is not sweet
enough for you.
Finally mix in poppy seeds and chocolate buttons.
Pour the filling onto crust and bake in 175 C (350 F) oven for 45-50 minutes until the cake starts to turn golden.
Let cool completely. It’d be ideal to let it sit in fridge for a couple of hours after it has cooled down.
- If you don’t have time to soak the walnuts, add 1-2 tbsps. of plant-based milk or water for moistness.
- Use 6 juicy dates (or more) to sweeten the filling, if you are not on Candida diet.
- Prepare a sauce to go with the cake – fruit puree (mango, strawberry, banana-berry) or chocolate sauce made of dates, water and raw cacao (blend ½ cup juicy dates or soaked dried dates, 1 ½ tbsps. raw cacao, pinch of salt and as much water as needed for desired consistency).