Are you a baked or unbaked cheesecake fan? I definitely prefer unbaked one but they seem almost distinct desserts to me, more like siblings than twins. So it’s probably a good thing to have a wonderful baked cheesecake in your repertoire as well. In fact, I did some cheesecake research before devising this recipe and it seems that cheesecakes are popular throughout much of the world, with subtle variations but the baked version is more traditional.
There are many vegan recipes for baked cheesecakes but most seem to be made of soaked cashews. Clearly that’s not going to fit with my requirements of being nut-free but also I personally think people are deluding themselves with cashews. To me the resulting concoctions taste like cashew nuts funnily enough – like all nuts they have a strong pervading flavour. It seems like that’s just me as people rave about cashew-based puddings, but I have never come across a cashew product which isn’t inherently nutty. So, yep you guessed it, there are no nuts in my baked cheesecake!
This cheesecake recipe is made using tofu and in my opinion gives amazing results, the texture is completely spot on to replicate the dense, slightly cloying nature of a baked cheesecake, with the bonus prizes of a bit of wobble and squidge. I have to admit that while the results were really authentic, nobody in the family liked it as much as an unbaked cheesecake – I guess we’re just a family that prefers that fresher taste.
To add flavour to tofu which is essentially very bland, I’ve incorporated a few dollops of Lotus caramelised spread, giving a wonderful caramel taste which works so well with a fruit syrup. I’m thinking that chocolate spread or Wow Butter would work well too.
Baked Caramel Cheesecake
(dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan) N.B. contains soya
Makes an 8 inch cheesecake
15 ginger nuts or 18 Lotus biscuits
3 tbsp dairyfree margarine
300g silken tofu
1 tbsp cornflour
1 tbsp dairyfree milk
4 tbsp lotus caramelised spread
4 tbsp icing sugar
- Preheat the oven to 160 degrees Centigrade
- Turn the biscuits into crumbs by either placing in a bag and thumping with a rolling pin or whizzing in a food processor
- Melt the margarine and combine with the biscuit crumbs. Press firmly into a springform cake tin and bake for 10 minutes. Cool.
- Mix together the cornflour and milk to make a thin paste and set aside.
- In a food processor, blend together the tofu cornflour paste, lotus spread and icing sugar until totally smooth.
- Pour on top of the biscuit base and level off. Bake for 30-40 minutes, or until set with a little wobble in the middle and slightly browned around the edges.
- Leave to cool fully in the tin.
- Serve with blueberry couli or caramel sauce.