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!
2cupsfresh blueberries,plus more for garnish (330g)
1tablespoonmaple syrup(15ml)
1 - 2teaspoon(s)fresh ginger,grated
Somelemon zest,from one lemon
1 - 2tablespoonslemon juice,from half a lemon (15 - 30ml)
Instructions
Preheat the oven to 350°F (176°C). In a food processor, pulse together the pecan halves, melted vegan butter, brown sugar, and salt until mildly crumbly and to the point where when squeezed the ground pecans hold together in a clump. Pour this mixture into your springform pan (first making sure the clasp is sealed and the bottom is firmly in place), and then pack the entire bottom and some of the side of the pan with the pecan crust, pushing down with your hands or fists to pack it well and evenly. Place the springform pan on a baking sheet (in case it leaks a bit), and then pop the crust in the oven for 12 - 15 minutes.
Meanwhile, after cleaning the food processor, now add to it the cashews (drained), silken tofu, white sugar, lemon zest, lemon juice, soy milk, maple syrup, arrowroot powder, vanilla extract, salt and (optional) lemon extract. Process this until very smooth, scraping down the sides to make sure it's all blended well. Once the pecan crust has baked for its allotted time, add this filling to the springform pan, distribute it evenly, and then pop it back in the oven (on the baking sheet still) for 25 - 35 minutes, until a golden ring appears around the circumference and the center is no longer too wet and wiggly, but rather more firm and non-wet. Remove the cheesecake from the oven, let it cool to room temperature, and then cover it (so that it's airtight) and chill it in the fridge for at least 4 hours or up to overnight.
About 30 minutes or so before serving the cheesecake, make the compote by adding the blueberries, maple syrup, grated ginger, lemon zest and juice to a skillet over medium heat, and reduce the blueberries until you achieve a nice syrupy consistency (mash the blueberries gently with a fork to accelerate this process), leaving some chunks of blueberry for added texture if you'd like. Let the compote cool a little bit before topping the cheesecake with it.Note: this should take about 5 - 7 minutes. You can also use raspberries, strawberries, ect. instead of blueberries.
Remove the sides of the springform pan from the cheesecake, top it with blueberry compote and fresh blueberries, and then serve!