Cheesecake with tofu and soy yogurt

VEGAN CHEESECAKE RECIPE

La cheesecake vegan prepared with natural tofu and soy yogurt It's a perfect dessert for anyone who can't consume milk, eggs, or animal products, either by lifestyle choice or due to food intolerances. It's lighter than the classic one, but also... genuine and low cost Because it's homemade, thanks to its crunchy biscuit base, creamy filling, and delicious fresh fruit topping, this vegan cheesecake will surprise you.

ALSO READ: The recipe for vegan cocoa and coconut cookies

HOW TO MAKE A TASTY VEGAN CHEESECAKE –

Let's see, step by step, how to make this delicious vegan cheesecake. Here's the recipe we found on Ecoo:

Ingredients

• 160g of crushed dry biscuits that do not contain animal derivatives
• 40 g of chopped hazelnuts
• 75 g of soy butter
• 550g of soft natural tofu
• 300g of natural soy yogurt
• 150g maple syrup
• 100 g of soy cream
• 5 tablespoons of white sugar
• 60 gr of cornstarch
• 1 vial of vanilla

NOT TO BE MISSED: The recipe for vegan shortcrust pastry

Preparation

Before getting to work, get a 26cm diameter springform pan.

• La base: Take the cookies and, with the help of the mixer, break them up and chop them together with the hazelnuts;
• combine the biscuit crumbs and hazelnuts with the soy butter, previously melted in a bain-marie or in a pan so as to mix everything well;
• line the cake pan with a sheet of baking paper and then pour in the biscuit, hazelnut and butter mixture;
• using a spoon, press everything together to obtain a smooth, compact base;
• place the base in refrigerator for about 10 minutes and then move it to the freezer for another 20;
• While the base solidifies, you can start preparing the cream.
• The cream: combine the tofu, soy yogurt, cream and maple syrup in a large enough bowl
• also add the sugar, the vanilla pod and the cornstarch and then mix all the ingredients well to obtain a smooth mixture;
• If you find that the cream is not sweet enough, add a little more sugar.
• The vegan cheesecake: once the cream is ready, all you have to do is shape your delicious vegan cheesecake;
• take the base out of the freezer and pour the cream on it;
• make sure that the cream covers all sides of the cake at the same level;
• At this point all you have to do is put the cake in a preheated oven at 180 degrees for about 20 minutes;
• for the next 20 minutes, reduce the temperature to 160 degrees;
• after this time, remove the cake from the oven and let it cool for at least 2 hours before separating it from the springform pan;
• before serving, decorate it with lots of fresh seasonal fruit or homemade jam.

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