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White Chocolate Blueberry Cheesecake
[Vegan]

GP By: Gretchen Price

Author Bio

My name is Gretchen Price, and I am a professional pastry chef of over 20... Read More

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White Chocolate Blueberry Cheesecake [Vegan]

Dairy Free

Vegan

At first glance, this cheesecake may look country style or a bit rustic with it’s dripping mounds of blueberry topping. It combines three luscious flavors and packs them onto a graham cracker crust for the most sophisticated palate pleaser you will ever experience! Creamy white chocolate cheesecake is perfection with... Read More

Ingredients You Need for White Chocolate Blueberry Cheesecake [Vegan]

For the Filling:

3 cups vegan cream cheese
1 cup granulated sugar
9 teaspoons vegan egg replacer
12 tablespoons warm water
1/2 cup vegan sour cream
8 ounces vegan white chocolate (approximately 1 1/4 cups)
2 teaspoons vanilla extract
Zest of 1 lemon (approximately 2 teaspoons)

For the Graham Cracker Crust:

2 1/2 cups crushed vegan graham crackers
2 tablespoons granulated sugar
5 tablespoons coconut oil

For the Blueberry Topping:

1 pint blueberries (fresh or frozen)
1 tablespoon water
0-1/4 cup granulated sugar (depending on desired sweetness)

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How to Prepare White Chocolate Blueberry Cheesecake [Vegan]

Combine the egg replacer with the warm water and whisk to smooth,
Prepare the crust by combining the graham cracker crumbs with the sugar and melted coconut oil and work it until it resembles wet sand,
Press it into the bottom and sides of the prepared pan, then freeze while you prepare the cheesecake batter.
Cream the vegan cream cheese smooth and then add the granulated sugar, mix on low speed until combined.
Be sure to always scrape the bottom and sides of the bowl often while mixing this entire recipe to avoid lumps.
Add the egg replacer slowly while mixing on low speed and then add the lemon zest and vanilla extract.
Add the melted vegan white chocolate and mix smooth.
Add the vegan sour cream last mix smooth.
Pour the batter into the prepared graham cracker crust.
Bake in a preheated 350°F oven for about 40-60 minutes or until it is puffed up and no longer looks like liquid batter.
Cool completely then refrigerate overnight or at least until it is cold, firm, and set before un-moulding.
Prepare the blueberry topping by cooking the blueberries with the water and optional sugar over a low heat for approximately 15-20 minutes or until compote consistency.
Cool and then pour over the top of the cheesecake.

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Comments:

Susan says:

April 11, 2017 at 11:15 am

Hi. Your recipe sounds great and I\’m going to try it this week. What diameter cheesecake pan do you recommend? 9"?
e says:

January 11, 2017 at 12:07 pm

Would be helpful to have a print recipe option,

Comments are closed.

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