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