Baked vegan cheesecake with raspberries & clementines
Of course baked cheesecake is a classic dessert, and this vegan alternative made with cashews will be a revelation for those who love it but need to avoid dairy. The filling is rich and creamy in traditional New York style .
SERVES 8 PREP 25 mins plus 1 hr soaking and at least 3 hrs chilling COOK 1 hr 30 mins MORE EFFORT
100g unsalted cashews 175g coconut cream 150g vegan soft cheese
1 tbsp corn lour
2 tsp vanilla bean paste 70ml maple syrup
50g coconut oil, melted lemon, juiced
200g raspberries
2 tbsp caster sugar
50g shelled pistachios,
roughly chopped
50g candied clementine peel
VFor the base
200g porridge oats 75g caster sugar
4 tbsp coconut oil, melted
1 Put the cashews in a large heatproof bowl and cover with boiling water from the kettle. Leave to soften for 1 hr.
2 Heat the oven to 200C/180C fan/ gas 6. Line the base of a 20cm (4cm deep) round cake tin with baking parchment. To make the base of the cheesecake, put the oats, sugar and a pinch of salt in a food processor and blitz to a fine powder. Pulse in the coconut oil until combined, then gradually pulse in 3-4 tbsp water until it comes together into a dough – it should be crumbly, not sticky.
3 Press the dough into the base and up the side of the tin using the back of a spoon. Bake for 20-25 mins until golden. Leave to cool.
4 Reduce the oven to 180C/160C fan/gas 4. Drain the cashews, then transfer to a blender along with the coconut cream, soft cheese, cornflour, vanilla bean paste, maple syrup, coconut oil, lemon juice and a pinch of salt. Blitz on high speed until creamy and smooth.
5 Pour the mixture over the base and bake for 1 hr-1 hr 15 mins until the edge is just coloured and the centre is mostly set with just a slight wobble. Leave to cool completely (it will sink slightly as it cools), then chill for at least 3 hrs, or overnight. 6 Put the raspberries and sugar in a heatproof bowl and microwave for 1 min 30 seconds on high. Stir and leave to cool completely, then pour this over the cheesecake. Scatter with the pistachios and candied clementine peel. Will keep chilled for up to three days.
GOOD TO KNOW vegan
PER SERVING 554 kcals • fat 34g • saturates 22g • carbs 52g • sugars 27g • ibre 4g • protein 8g • salt 0.3g