Lemon Cheesecake with Blueberry Compote

Huzzah – this is my 100th published recipe! And what better way to celebrate than with a delicious cake, a vegan lemon cheesecake with blueberry compote, to be more precise. In this recipe, discover the magic of silken tofu and raw cashews, combined together to create a smooth and lemony vegan cheesecake filling. And when poured over pecan base, the filling serves as the perfect stage for a fruity blueberry compote flourish, which has a zippy punch of its own that cuts through the richness of the tofu-cashew body. So if you’re looking for a decadent vegan cheesecake recipe, for celebrations or maybe just to try something new, this vegan lemon cheesecake is a deserving choice!

“Because you don’t live near a bakery doesn’t mean you have to go without cheesecake.”

– Hedy Lamarr

Vegan Lemon Cheesecake: Specialty Ingredients

1/2 package of silken tofu. Basically, silken tofu will give this vegan lemon cheesecake that signature cheesecake-y smoothness, richness of texture that everyone knows and loves. Firm tofu does work too, but silken tofu is the preferred quality. Really, you just want to avoid extra-firm tofu, since it won’t be as soft and malleable.

Raw cashews. These little creamy c-shaped nuts will function much like silken tofu with regards to their implicit creaminess, but they also provide a bit more structure to the filling overall than tofu does, especially as the cheesecake bakes (blended raw cashews thicken when cooked). Be sure when you’re buying raw cashews to look for Fair Trade cashews, as well as to ensure that they really are raw, rather than lightly roasted or seasoned/salted.

Arrowroot powder. This is a thickening agent. Along with the raw cashews, this fine white powder ensures the filling will hold its shape once out of the springform mold. It has little to no flavor, and is typically interchangeable with cornstarch.

Pecans. These earthy and slightly sweet nuts, once pulsed with brown sugar, butter and salt, act as a sturdy, reliable base for this cheesecake. However, if you’d like, feel free to use instead a comparable amount of vegan graham crackers or wafers; they should also work well as the base for this vegan lemon cheesecake.

Lemon extract. This extract is especially helpful if you really want that über lemony flavor. Since lemon tends to mellow out when you bake it, you’ll need to add extract if you want this vegan lemon cheesecake as lemony going in the oven as it will be coming out.

“A party without cake is really just a meeting.”

– Julia Child

Springform Pans

When baking this vegan lemon cheesecake, it’s especially helpful – and I would argue absolutely necessary – to do so in a springform pan.

Springform pans allow you to remove the cake from the apparatus in which it’s baked as easily as possible, so as not to compromise the structure too much.

For this vegan lemon cheesecake, I’ve found that the 6-7” (inch) springform pan and the 9-10” (inch) springform pan sizes both work, as I’ve made it with each, and the cheesecake held together beautifully regardless the size.

For the 6” springform pan, you’re going to bake the cheesecake slightly longer (30 – 35 minutes), since it’s thicker and so the filling will need more time in the oven to set. And for the 10” springform pan, you’ll bake it less (25 – 30 minutes), usually by about 5 minutes or so.

Once done, which you can tell by the golden brown ring around the outside of the cake and by lightly touching the center (it will be more firm than soft or watery), let the cake cool to room temperature, then chill it in the fridge for at least 4 hours. Only remove the springform pan once the vegan lemon cheesecake has cooled completely.

“Some people think destiny is something you cannot escape, such as death or a curdled cheesecake, both of which always turn up sooner or later.”

– Lemony Snicket

Blueberry Compote – So Easy!

Compote sounds much fancier than it actually is. All you have to do to make a compote is to cook some fruit (typically some kind of berry) over heat until it’s a syrupy reduction.

A blueberry compote – blueberries cooked down into a slightly sweet and ever so chunky concoction – is a great foil flavor to don this vegan lemon cheesecake; it compliments and in some way mirrors the sour lemon filling and the sweet and earthy pecan base really well.

Additionally, in this blueberry compote, add some finely grated ginger root and maple syrup, too. This will increase the depth of flavor of the compote – a little more spicy (ginger) and a little more sweet (maple syrup) – and ultimately contribute to a more interesting cheesecake topping overall.

“Cheesecake will always taste like love.”

– Shonda Rimes

Looking for a smaller dessert? Check out these cupcakes!

Black Bottom Cupcakes

Blue Hummingbird Cupcakes

Lemon Raspberry Cupcakes

Pumpkin Spice Cupcakes

“Where there is cake, there is hope. And there is always cake.”

– Dean Koontz

Alternatives to Blueberries?

Instead of topping this vegan lemon cheesecake with blueberries, you can use other fruit instead.

For example, the second time that I tested this recipe, not only did I use a 10” springform pan, but I also substituted blueberries with fresh raspberries, and then topped the cake with decorative strawberries (my brother actually cut the strawberries into roses – kudos to him)!

Really what I’m trying to tell you is that you can use pretty much whatever berry is in season and looks fresh.

Most fruits should reduce down well as a compote, though they may vary in viscosity and the time it takes them to reduce. Additionally, maple syrup and ginger may be unnecessary or more necessary, depending on how the compote tastes once reduced.

For instance, a raspberry compote doesn’t need grated ginger (it’s a bit conflicting of a flavor), but may need slightly more maple syrup to counteract its increased acidity and sourness when reduced.

So remember when making your compote to taste, taste, and taste again. When in doubt about your compote, whatever the fruit, taste it and then adjust accordingly, until you have a nice and thick syrup for the top of your vegan lemon cheesecake.

“There’s nothing better than cake but more cake.”

– Harry S. Truman

Did you enjoy this vegan lemon cheesecake recipe? Consider leaving me a recipe rating (clicking on the recipe star) and maybe a comment before you go.

May you have good food in good company,

That Vegan Nephew