Vanilla Baked Cheesecake
Chocolate glaze layered right below juicy blackberries and blueberries make for a delicious bite into this Vanilla Baked Cheesecake.
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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 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.
Nutrition
Serving: 1slice | Calories: 599kcal | Carbohydrates: 68g | Protein: 9g | Fat: 35g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 0.05g | Sodium: 1010mg | Potassium: 444mg | Fiber: 4g | Sugar: 38g | Vitamin A: 455IU | Vitamin C: 7mg | Calcium: 106mg | Iron: 4mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.