All we need is cake. Cake and love.
And I found a vegan cheesecake recipe that comes so close to a real classic cheesecake. No cashews nuts, no tofu needed. And only five ingredients which you can easily cut down to the basic three if you are a minimalist. :)
I’ve baked this cheesecake several times to adapt the recipe to my liking and reduced the amount of sugar as I always do. The original recipe is from Bake to the roots.
The center of the plain cheesecake turned out to be so creamy. It is dense, rich, and light at the same time. You will get so addicted to this cheesecake!
• The basic recipe starts with two container of plain-natural Alpro yogurt Skyr style. Use only the plain-natural, no sugar or vanilla yogurt. Other fruit flavours don’t work. The cake consistency will be gummy-like.
• The dough is more than enough for the basic recipe. I used a 25cm cake pan and there was enough dough on the sides that I created a nice crust with the fork by scraping it down. You can definitely go with a thicker bottom or less dough.
• The gluten-free version is the cake without the crust. But you can use any date or nut-based crust to create your own cheesecake.
• If you prefer a more dense texture, you can add 5g corn starch to the batter.
• The vanilla yogurt Skyr style is sweeter than the plain-natural. Reduce the sugar by at least 1/3. No need to add extra corn starch. Just go with the regular amount of corn starch. The texture of this cake is slightly more dense than the classic style.
• Add lemon juice to your liking.
• You can always add another cup of yogurt. For every cup yogurt Skyler style add 60g sugar and 30g corn starch. I would use 4 cups for the regular German round cake pan. I used 3 cups of yogurt for this cake.
• I’ve already reduced the amount of sugar, so stick to the recipe.
Basic vegan cheesecake recipe
2 cups(800g – 28 oz.) of Alpro plain-natural or vanilla Skyr Style
120g (2/3 cup) sugar
60g (2.2 oz.) corn starch
Vanilla extract
2 Tsp lemon juice or lemon peel
Instructions
1. Preheat oven to 180C(350F).
2. Line a springform pan with parchment paper and set aside.
3. In a large bowl add yogurt, sugar, corn starch, vanilla extract and lemon juice. Stir until creamy and make sure all the ingredients are combined well.
4. Pour cheesecake batter into prepared springform pan.
5. Transfer to oven and bake on 180C for about 40-45 minutes. The center should spring back to the touch but should still be jiggly.
6. Remove from oven and allow to cool down completely at room temperature. Transfer to the refrigerator and chill for a minimum of 4 hours.
Crust recipe
200g (1 1/2 cups) all-purpose flour
120g (1/2 cup) margarine
70g (1/3 cup) sugar
1 pouch baking powder (16g – 0.6 oz)
pinch of salt
1 – 2 Tsp cold water
Instructions
1. In a large bowl add add all the dry ingredients and mix until well combined.
2. Add the margarine in small pieces and mix until you get nice crumbs. If the dough is too sandy, add 1-2 tablespoons of cold water.
3. Press the crumbs into the bottom and up the sides of the springform pan and set aside.
4. Pour the cheesecake batter into springform pan.
5. Transfer to oven and bake on 180C for 40-45 minutes. The center should spring back to the touch but should still be jiggly.
6. Remove from oven and allow to cool down completely at room temperature. Transfer to the refrigerator and chill for a minimum of 4 hours.
Thank you for sharing.