Cheesecake and vegan baking is something that is not a 100% match I’d say. Not even close :P There are many raw and vegan cheesecake recipes out there that use certain plant-based drinks and/or powders, but the result is hardly comparable to a real classic (German style) cheesecake. No Ma’am! One good reason not to go vegan… up until now! Not saying I am changing to a vegan diet, but now I could. Because of this delicious Classic Vegan Cheesecake! Oh yesss! ;)
I know, I know… another blogger that thinks he found the holy grail – and then what? Nothin! Well… not this time! This is REALLY the best vegan cheesecake I ever had and it tastes like the cheesecakes I make with “regular” ingredients! I am a cheesecake expert. For many years now. Trust me! ;)
I had a vegan cheesecake on my to-do-list for quite some time already. Every time you talk with people about vegan baking, there is a point when you end up talking about cheesecake recipes and the difficulties many have with these cakes. Of course you can make something “similar” with cashews or soy products and the chances are good you end up with a delicious cake… but to be honest – most of the time it is just not tasting like a real cheesecake.
I tried different recipes and also experimented with different ingredients and ended up with a quite easy recipe I think tastes more or less like a real cheesecake. No weird soy taste or nutty flavors, just cheesecake ;) I think it’s because of the replacement I used for the curd cheese that would be normally used in a cheesecake recipe. I found it in a supermarket and thought… oh why not, let’s give it a try ;) It’s called Alpro “Go On Natur” and labels as curd cheese replacement made with soy. Not a huge fan of that kind of products that imitate the original, but hey… I wanted a vegan cheesecake and it had to be good! ;)
I think the flavors are really nice and come very close to a real cheesecake, so does the texture. Unfortunately, the cake reacts differently from a normal cheesecake when cooling down. The filling is sinking in a lot and it separates a bit from the crust. The cake looks still OK like that but for me not good enough, so I decided to add a lot of strawberries on top :P Makes a cheesecake even better, right? ;)
Well… all the vegan cheesecake fans out there – give it a try! I think you will like it.
INGREDIENTS / ZUTATEN
1 1/2 cups (200g) all-purpose flour
1/2 cup (100g) sugar
0.6 oz. (17g) baking powder
pinch of salt
1/2 cup (120g) margarine
1-2 tbsp. cold water
For the filling:
28 oz. (800g) Alpro “Go On Natur”
3/4 cup (150g) sugar
2.3 oz. (65g) cornstarch (vegan)
3 TL vanilla extract
2 TL lemon juice
200g Mehl (Type 405)
1 P. Weinstein Backpulver
1-2 EL kaltes Wasser
Für die Füllung:
800g Alpro Soja-Quarkalternative “Go On Natur”
3 TL Vanille Extrakt
2 TL Zitronensaft
DIRECTIONS / ZUBEREITUNG
2. Preheat the oven to 350°F (180°C). Add the Albre “Go On Natur” together with the sugar, cornstarch, vanilla extract, and lemon juice to a large bowl and mix until well combined. Fill into the prepared tin and smooth out the top. Bake for about 45 minutes – the cake should have set but the center should still jiggle a bit when you move the tin. Take out of the oven and let cool down completely. Place in the fridge for at least 1 hour. Serve with some strawberry compote and vegan whipping cream.
2. Den Backofen auf 180°C (350°F) vorheizen. Für die Füllung die Quarkalternative mit Zucker, Stärke, Vanille Extrakt und Zitronensaft glatt rühren – es sollten keine Stärkeklümpchen mehr zu sehen sein. In die Form füllen und glatt streichen bzw. rütteln. Für ca. 45 Minuten backen – die Masse sollte fest geworden sein, aber in der Mitte darf der Käsekuchen noch immer etwas wackeln, wenn man an der Form rüttelt. Aus dem Ofen nehmen und komplett abkühlen lassen, dann für mindestens 1 Stunde in den Kühlschrank. Mit Erdbeerkompott und veganer Schlagsahne servieren (optional).
Here is a version of the recipe you can print easily.Print
If you are looking for a non-diary, vegan cheesecake.. search no more! You got the best one right here ;)
For the dough
- 1 1/2 cups (200g) all-purpose flour
- 1/2 cup (100g) sugar
- 0.6 oz. (17g) baking powder
- pinch of salt
- 1/2 cup (120g) margarine
- 1–2 tbsp. cold water
For the filling
- 28 oz. (800g) Alpro “Go On Natur”
- 3/4 cup (150g) sugar
- 2.3 oz. (65g) cornstarch (vegan)
- 3 TL vanilla extract
- 2 TL lemon juice
- Line a 9.5 inches (24cm) springform tin with baking parchment and set aside. Add the flour, sugar, baking powder, and salt to a large bowl and mix until well combined. Add the margarine in small pieces and mix until you get nice streusel. If the dough is not coming together, add 1-2 tablespoons of cold water. Pour the streusel into the prepared springform tin and press to the bottom and sides to get a nice crust. Place in the fridge for about 60 minutes.
- Preheat the oven to 350°F (180°C). Add the Albre “Go On Natur” together with the sugar, cornstarch, vanilla extract, and lemon juice to a large bowl and mix until well combined. Fill into the prepared tin and smooth out the top. Bake for about 45 minutes – the cake should have set but the center should still jiggle a bit when you move the tin. Take out of the oven and let cool down completely. Place in the fridge for at least 1 hour. Serve with some strawberry compote and soy whipping cream.
- Enjoy baking!
- Serving Size: 12