1.2K Views 5 years ago

Baked Lemon Cheesecake with Strawberry Sauce
[Vegan]

AB By: Anita Bean

Author Bio

Over 100 exciting, healthy, and tasty vegan recipes, all easy and inexpensive to make, and... Read More

Order with Instacart Download Our App

Discover more recipes with these ingredients

Baked Lemon Cheesecake with Strawberry Sauce [Vegan]

Dairy Free

Vegan

This gorgeous New York-style cheesecake is rich in protein and calcium. Made from tofu and cashew nuts in place of soft cheese, it has a rich, creamy texture akin to the traditional dairy version. The key is to soak the cashews beforehand so they blend easily to a smooth paste.... Read More

Ingredients You Need for Baked Lemon Cheesecake with Strawberry Sauce [Vegan]

For the Filling:

150 g (1 cup) cashews, soaked overnight (or in boiling water for 1 hour)
300 g (10.5 oz) silken tofu
25 g (1.5 tablespoons) cornflour
Zest of 1 lemon and juice of 3 lemons
100 ml (~1/2 cup) agave or maple syrup

For the Base:

100 g (1 cup) wholemeal digestives (or your favorite vegan biscuits)
40 g (1/2 cup) dairy-free spread, melted

For the Strawberry Sauce:

1 1/2 teaspoon cornflour
1 1/2 tablespoons water
250 g (1 1/4 cup) strawberries (fresh or frozen), hulled and thickly

Order with Instacart Download Our App

How to Prepare Baked Lemon Cheesecake with Strawberry Sauce [Vegan]

Preheat the oven to 160°C/fan 140°C/gas mark 3 (320°F). Meanwhile, line the base and sides of a 18-cm springform cake tin with baking paper.
For the base, blitz the biscuits in a food processor until you have fine crumbs, then add the dairy-free spread and pulse until combined. Press the mixture into the bottom of the prepared tin.
For the cheesecake filling, place all the ingredients in a food processor and process until smooth. You may need to scrape down the sides of the bowl a few times. Pour the filling over the biscuit base, smooth the surface with a knife and bake for 40-45 minutes until just set with a slight wobble (it should be creamy on top with just a slight golden hint around the edges). Turn off the oven, prop open the door so that it is slightly ajar and leave the cheesecake to cool inside (this prevents it cracking).
Once cool, remove the cheesecake from the oven. Allow to cool completely before removing from the tin and keep in the fridge for at least two hours before serving.
To make the strawberry sauce, dissolve the corn our in 1 1/2 tablespoons water. Place the corn our mixture, strawberries, sugar and lemon juice in a small pan over a low heat. Bring to the boil and simmer for 5 minutes or until the sauce has thickened, stirring continually. Transfer to a bowl and leave to cool. When you are ready to serve, pour the sauce over the cheesecake.

Discover Our Latest Recipes

Recipe Hotline!

Report an issue, ask questions, or share suggestions. We're here to help!

Report an Issue

Get thousands of vegan, allergy-friendly recipes in the palm of your hands today!

Get your favorite articles delivered right to your inbox!