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For years, I've been shifting uncomfortably in my seat whenever someone asked me if I had a healthy recipe for a vegan cheesecake.
\nThe painful truth is that the vast majority of vegan cheesecakes contain cheese substitutes made from hydrogenated fats or nuts, which contain very high amounts of fat and very low amounts of protein and calcium.
\nAnd the cakes? While they look and taste like cheesecake, they have absolutely nothing to do with the nutritional profile of real cheese. (Sorry, it’s the truth!)
\nSo, what do we do?
\nFirst of all, be thankful it’s already 2018 (you have no idea what it was like being vegan in 2001).
\nWhy?
\nBecause only recently have a variety of excellent soy-based products hit the market—containing a good amount of protein and calcium with low fat and carbs—making life so much easier.
\nIt’s a pure joy to walk down the supermarket's dairy aisle these days.
\nAlright, now that I’m done raving about the supermarket, let's start making vegan cheesecake.
\nA few points and notes regarding the recipe:
\nI use a type of vegan gelatin called agar agar. It is derived from seaweed and can be purchased in health food stores and organic sections.
\nIt’s very simple to work with and is an excellent solution for setting liquids.
\nIn this recipe, I tried to use a minimal amount of oil and sugar so that, on one hand, we feel like we’re eating a real cake, but on the other hand, we don't die of guilt. Not sweet enough for you? Add more (but it will dramatically increase the calories—I personally don’t think it’s necessary).
\nAnother trick in the recipe for accurate sugar measurement is using vanilla sugar sold in 10g packets (no need for a scale). Good tip, right?
\nRegarding the raspberry jam—you can use any fruit you like. Strawberries, apricots, or even prickly pear would work great here.
\nThe base is made from whole wheat flour, but gluten-free flours like teff or coconut (which are neutral in flavor) will also work well. I wouldn't use chickpea or lentil flour because of their strong taste.
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Nutritional Values:
\nThe cake can be cut into 8 beautiful, rich slices:
\nEach slice contains 337 kcal, 10g protein, 33g carbs, 17g fat (of which 1.5g is saturated fat).
\nClinical nutritionist and fitness coach Noam Bechar, who also calculated the values for this recipe, adds: \"Slice the cake into 16 pieces; that way you can still enjoy a beautiful, rich slice but with only half the calories and fat.\"
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![\"Vegan](\"https://yfgbdfvmzsosjicbvyjp.supabase.co/storage/v1/object/public/article-images/wp/5c666fce0133b993.jpg\")
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Made the cake? Tell me how it turned out in the comments below.
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![\"Vegan](\"https://yfgbdfvmzsosjicbvyjp.supabase.co/storage/v1/object/public/article-images/wp/7e22066ba0c0b9b1.jpg\")
Vegan Cheesecake
\n\tIngredients
\n\t\t\t\tFor the base
\n\t\t\t\t\t\t- \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\t1.5\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcups\n\t\t\t\t\t\t\t\t\t\tWhole wheat flour\n\t\t\t\t\t\t\t\t\t\tcan also use teff or coconut flour\n\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\t3\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttbsp\n\t\t\t\t\t\t\t\t\t\tCoconut oil\n\t\t\t\t\t\t\t\t\t\tor any other vegetable oil you prefer\n\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\t1/2\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcup\n\t\t\t\t\t\t\t\t\t\tSugar\n\t\t\t\t\t\t\t\t\t\tor any sweetener you like\n\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tPinch\n\t\t\t\t\t\t\t\t\t\tSalt\n\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\t1\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttsp\n\t\t\t\t\t\t\t\t\t\tVanilla extract\n\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t
For the filling
\n\t\t\t\t\t\t- \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\t1\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcup\n\t\t\t\t\t\t\t\t\t\tUnsweetened soy milk\n\t\t\t\t\t\t\t\t\t\tcan also use almond milk or any other plant milk you like 🙂\n\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\t250\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tg\n\t\t\t\t\t\t\t\t\t\ta major dairy brand Soy Cheese (natural flavor)\n\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\t250\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tg\n\t\t\t\t\t\t\t\t\t\tAlpro Soy Cream\n\t\t\t\t\t\t\t\t\t\t5% fat\n\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\t340\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tg\n\t\t\t\t\t\t\t\t\t\tSilken Tofu\n\t\t\t\t\t\t\t\t\t\tRed package\n\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\t50\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tg\n\t\t\t\t\t\t\t\t\t\tVanilla sugar\n\t\t\t\t\t\t\t\t\t\t5 packets of 10g each\n\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tJuice of half a lemon\n\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\t1\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttsp\n\t\t\t\t\t\t\t\t\t\tVanilla extract\n\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\t1\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttbsp\n\t\t\t\t\t\t\t\t\t\tGrated lemon zest\n\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\t3\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttbsp\n\t\t\t\t\t\t\t\t\t\tCanola oil\n\t\t\t\t\t\t\t\t\t\tor any other vegetable oil\n\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\t3\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttsp\n\t\t\t\t\t\t\t\t\t\tAgar agar\n\t\t\t\t\t\t\t\t\t\tPowder\n\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t
For the raspberry jam
\n\t\t\t\t\t\t- \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\t1\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttsp\n\t\t\t\t\t\t\t\t\t\tAgar agar\n\t\t\t\t\t\t\t\t\t\tPowder\n\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tJuice of half a lemon\n\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\t30\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tg\n\t\t\t\t\t\t\t\t\t\tVanilla sugar\n\t\t\t\t\t\t\t\t\t\t3 packets of 10g each\n\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\t1\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcup\n\t\t\t\t\t\t\t\t\t\tRaspberries\n\t\t\t\t\t\t\t\t\t\tcan be frozen\n\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t
Instructions
\n\t\t\t\t- \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\tStart with the base\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\tPreheat oven to medium heat (170°C).\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\tAdd all the dough ingredients to a bowl and mix until you get a uniform, oily dough.\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\tUsing your hands, crumble the dough until uniform crumbs are formed.\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\tGrease a 26 cm springform pan, transfer the dough crumbs to the pan, and press down to form the base and slightly up the sides.\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t
![\"Vegan](\"https://yfgbdfvmzsosjicbvyjp.supabase.co/storage/v1/object/public/article-images/wp/2f0f3a43432ee390.jpg\")
\n\t\t\t\t\t\t\t\t - \n\t\t\t\t\t\t\t\t\t\tBake for 12-15 minutes until the dough becomes firm. Remove from the oven and let cool completely.\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\tPrepare the filling\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\tIn a food processor, blend all ingredients except for the lemon zest, oil, and agar agar until the mixture reaches a cream-like consistency. Transfer to a pot.\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\tAdd the agar agar and the oil, mix well, and bring to a boil.\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\tCook over low heat for about 5 minutes, then turn off the heat. Add the lemon juice and lemon zest and mix well.\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\tPrepare the raspberry jam\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\tIn a small pot, add the raspberries, sugar, lemon juice, and agar agar and bring to a boil.\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t
![\"Vegan](\"https://yfgbdfvmzsosjicbvyjp.supabase.co/storage/v1/object/public/article-images/wp/894094532370afb9.jpg\")
\n\t\t\t\t\t\t\t\t - \n\t\t\t\t\t\t\t\t\t\tCook over low heat for about 5 minutes and remove from heat.\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\tAssemble the cake\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\tPour the filling over the dough base.\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\tPour the raspberry jam into the center of the cake and some sauce around the sides for decoration.\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t
![\"\"](\"https://yfgbdfvmzsosjicbvyjp.supabase.co/storage/v1/object/public/article-images/wp/5bb4ee8287cb02de.jpg\")
\n\t\t\t\t\t\t\t\t - \n\t\t\t\t\t\t\t\t\t\tGently tap the cake pan on the counter to release any air bubbles.\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\tRefrigerate for at least 4 hours.\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\tBest served directly from the refrigerator.\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\tOne last photo and that's it!\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t
![\"Vegan](\"https://yfgbdfvmzsosjicbvyjp.supabase.co/storage/v1/object/public/article-images/wp/085072ca6e8b7bba.jpg\")
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