New York-style vegan lemon baked cheesecake

This plain lemon baked cheesecake tastes very close to the traditional one made with dairy cream, cheese and eggs.  Here, firm tofu with a mix of thickened soy milk, lemon and tapioca flour are used to create a firm baked ‘cheesecake’, complete with the usual granular texture.  Enjoy the cake as is, or drizzle over a mix of extra lemon juice and agave syrup.

pastry base:

5 tbsp finely ground toasted, unsalted cashew nuts

1 tbsp wholemeal spelt flour / oat bran / quinoa flakes

2 tsp vanilla-infused grapeseed oil / walnut oil

1 tsp light agave syrup

filling:

1 cup soy milk

2 tsp lemon juice / orange juice / apple cider vinegar

1 lemon, juice

2 cups firm tofu, drained and patted (very) dry, chopped

1 tbsp vanilla-infused grapeseed oil / walnut oil

6 tbsp light agave syrup

2 tsp lemon zest

1 tsp vanilla essence

2 tbsp tapioca flour

20 ml corn starch

1. Pre-heat the oven to 360°F (180°C).
2. Make the pastry by combining all the ingredients in a small bowl.  It will be a firm, heavy mixture.  Line the bottom of a 1 L (just over 35 fl oz) round pie dish with the pastry and oil the sides (or use a silicone baking dish).  Press the pastry down firmly.  Leave to rest in the refrigerator.
3. Thicken the soy milk by stirring in the juice (or vinegar).  It will thicken immediately.  Set aside.
4. If you have a food processor, fit the juicer part and squeeze out the lemon juice.  Change to the plastic blade.  Add the tofu, oil, syrup, zest and vanilla essence.  Process until floppy.  Sprinkle over the flours and pour over the thickened soy milk.  Process until completely smooth.  Pour the tofu mixture into the baking dish onto the pastry.
5. Place on a shelf just below the middle in the oven and bake for 30 minutes, uncovered.  Reduce the temperature to 320°F (160°C) and bake a further 15 minutes.  Lightly drape a sheet of tin foil over the top if the cheesecake browns too much.
6. Remove from the oven and cool completely.  The filling will become firmer.
7. Decorate with lemon and lime zest.  Cut into slices, or lift the cake from the mould before cutting.

Serves 8.

Cook’s tip:

A cheesecake forms large cracks when the outside of the batter has firmed into a thin skin and the inner filling continues to expand with the heat.  One can decrease this effect by placing a bowl of water on a lower shelf to create steam in the oven.  Or, simply don’t worry about it!

Recipe from: BENESSERE well-being: vegan & sugar-free eating for a healthy life-style, by Laurinda Erasmus. Physical book from Quinoa Publishing and e-book from Apple iBookstore for the iPad.

www.veganwellbeing.net