Vegan blueberry cheesecake
Cheesecake is a very yummy American dessert. It is made up of a biscuit base, a cheese filling (in this case I made it vegan), and a fruit topping.
Difficulty:
Medium
Preparation time:
30 minutes
Cooking time:
1 hour and 10 minutes
Cost:
Low
Ingredients for six people
For the base:
- 250 grams of vegan biscuits
- 100 grams of sunflower oil
For the cheese layer:
- 400 grams of silken tofu
- 250 grams of unsweetened non-dairy yogurt (I suggest soy yogurt)
- 4 tbsp of lemon juice
- 50 grams of cornstarch
- A pinch of salt
- 150 grams of sugar
- 50 grams of unsweetened non-dairy milk (I suggest oat milk)
For the topping:
- 250 grams of blueberries (about 150)
Preparation
Crumble the biscuits and place them in a bowl with the sunflower oil. Mix well and put the mixture in a round baking pan.
Press it and cook for 20 minutes in a static oven at 180 °C.
In the meantime, prepare the filling.
In a bowl combine the following ingredients: silken tofu, non-dairy yogurt, lemon juice, cornstarch, sugar, salt, and non-dairy milk.
Mix everything and put it on the biscuit base.
Cook for 50 minutes in a static oven at 180 °C.
Meanwhile, prepare the topping.
Add to a small saucepan the blueberries and cook them on low heat for ten minutes.
Pour the blueberry topping on top of your vegan cheesecake.
Let the cheesecake cool completely before serving it.
Vegan blueberry cheesecake can be stored in the fridge for three days.
