Vanilla Baked Cheesecake

Chocolate glaze layered right below juicy blackberries and blueberries make for a delicious bite into this Vanilla Baked Cheesecake.

Ok, so it SEEMS I’m on a bit of a cheesecake run but with good reason! My cheesecakes are undeniably delicious (toot toot)! We are in a winter wonderland here in Toronto so I’ll take any excuse to turn on my oven. Baked cheesecakes are my new obsession (clearly) and I think they’ll be yours too. I have played around with several flavour combinations over the past several months but realized I didn’t have classic vanilla. Oh for shame! That was quickly rectified…

This cheesecake has a layer of chocolate goo on top but it certainly doesn’t need it. I had leftover glaze from my birthday cake and decided it needed to be used. The recipe for the glaze is from Cannelle et Vanille Bakes Simple (full transparency), her cookbooks are amazing and everyone needs to buy them. If you don’t want to add a sauce you might consider jam or simply adding berries. I added blackberries and blueberries on top of the chocolate goo and man oh man it was good!!

To ensure even baking and best results, make sure your ingredients are room temperature. Have fun and enjoy the experience!

Vanilla Baked Cheesecake

Teri-Ann Carty

Chocolate glaze layered right below juicy blackberries and blueberries make for a delicious bite into this Vanilla Baked Cheesecake.

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Prep Time 12

Cook Time 4 50

Course Desserts & Sweets

Servings 6 slices

Equipment

7 or 8 inch springform pan
oven
freezer
blender or food processor

Ingredients

CRUST INGREDIENTS

1½ cups graham wafer crumbs
2 tbsp desiccated coconut
2 tbsp coconut sugar
5 tbsp vegan butter (melted)
pinch of salt

FILLING INGREDIENTS

1½ cups cashews (soaked overnight)
1 carton firm silken tofu (let water drain out)
½ cup coconut kefir (or coconut cream)
½ cup maple syrup
¼ cup lemon juice (fresh is best)
2 tbsp arrowroot starch
2 tsp vanilla
½ tsp salt

OPTIONAL GLAZE INGREDIENTS

¾ cup apple sauce
¼ cup maple sauce
¼ cup olive oil
¼ cup raw cacao powder
1 tsp vanilla
½ tsp sea salt

Instructions

Preheat the oven to 350d. Line the bottom of a 7 or 8'“ springform pan with parchment and grease with coconut non-stick spray or oil.
Add crust ingredients to a bowl and stir to combine. Press firmly into the prepared pan. I like to use the flat bottom of a ramekin. Bake for 15 minutes. Set aside to cool.
Drain and rinse cashews. Add filling ingredients to a food processor and blend for 2 full minutes. Scraping down sides as needed. Once the filling is smooth and creamy pour onto the prepared crust and bake for 50-55 minutes. The centre will look a little jiggly, allow it to cool on the counter and then place it into the fridge for a minimum of 4 hours.
Once the cake has cooled completely, remove the springform and decorate as you wish.

Notes

If you're making the glaze, add the ingredients to a food processor and blend until smooth and creamy.

I placed the glaze in the fridge to firm up but you can pour the glaze right over the cake for a runner consistency.

I love this glaze as it is as healthy as it gets for icing. It stores very well for up to a week. Leftovers store well in the fridge for up to 3 days.

Keyword baked, cheesecake, chocolate, dairy free, gluten free, plant based, vegan, vegan cheesecake

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