Sunday, 15 May 2011

vegan lemon cheesecake

 I have been wanting to cut down my sugar intake for a while now, but it makes it hard not only that I enjoy baking so much but that I am thoroughly addicted to the stuff.

So I set out to make a sugar free cheesecake - I've used agave as a sweetener, and while I'm aware that (contrary to the claims on the label) it may not actually be much better for me than cane sugar, agave is sweeter which means I can use about two thirds less than if I were using sugar to get the same level of sweetness. So I get points for that, right? The result was pretty freaking delicious.. I may have eaten it with/for every meal until it was gone..


BASE

Biscuits (recipe from here)
- 2 cups flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 4 Tbsp nuttelex (vegan margarine)
- 3/4 cup soy milk
- 1 tsp vanilla


Base
- Biscuits from below recipe
- 1/3-1/2 cup nuttelex

Pre-heat the oven to 230 C (450 F)

Mix dry ingredients into a bowl.
Mix the nuttelex into the dry ingredients, using a fork or your fingers.
Add the soy milk and mix with a wooden spoon until you have dough. You may need to add a little more flour if it is too sticky.
Roll into balls just a bit smaller than a golf ball. Press flat (about 1cm thick) onto a baking sheet.
Bake for 12-15 mins, remove from oven and turn oven down to 175 C (350 F)
While still warm, put jam on two or three of the biscuits and eat.
When the biscuits have cooled, crush in a food processor. Blend in just enough nuttelex until the mixture holds together when pressed between your fingers.
Press into a springform pan or pie dish and bake for 10 mins at 175 C (350 F)


FILLING (recipe from here)

- 3 cups cashews (soaked overnight)
- 1 cup almond flour or meal
- 2/3 cup lemon juice
- zest of 1 lemon
- 1/3 cup agave
- 2/3 cup coconut oil
- 1 tsp vanilla

Put all ingredients in a food processor and process until smooth.
Pour the mixture onto the base and refrigerate until topping is ready.


LEMON TOPPING (recipe adapted from here)

- 1/2 cup agave
- 1/2 cup soy milk
- 1/2 cup orange juice (for color)
- 6 Tbsp cornstarch
- 1/4 tsp salt

- 1/2 cup lemon juice
- zest of 1 lemon
- 1 Tbsp nuttelex (vegan margarine)
- 1 tsp vanilla

Whisk together first 5 ingredients in a saucepan over medium heat. Stir constantly until mixture has thickened and is translucent.
Whisk in last 4 ingredients and remove from heat. Cool for 5 mins and pour over cheesecake. Refrigerate overnight.

3 comments:

  1. Yum! Sounds like its worth a try!

    ReplyDelete
  2. I will certainly be trying this recipe!
    Ive been looking for a good vegan cheesecake recipe for ages now (two recipe tried and failed so far!). And the lemon toping sounds perfect.
    Ive just come across your blog and will certainly be following your wonderfulposts from now on.

    Rose

    ReplyDelete