This vegan baked cherry and blueberry cheesecake was made not by me, but my beautiful wife who
is a brilliant cook and very multi-disciplined at everything she does 🙂
A version of this recipe was used as the base, but altered to suit our taste wishes !!!
Link to posted base recipeVegan Cherry and Blueberry Baked Cheesecake
Yield: 25 cm 10 inch cheesecake
for the crust:
3 C vegan wholemeal digestive biscuits
10 Tbsp vegan margarine
1/2 C xylitol (or sugar)
1/4 tsp salt
for the cheesecake:
14 ounces/400g tofu
12 ounces/340g Tofutti (1 & 1/2 containers) (or any Vegan Cream cheese)
1 C xylitol (or sugar)
1/2 tsp salt
1 & 1/2 tsp almond extract
1 tsp vanilla extract
4 tsp lemon juice
2 egg equivalents(e.g. Orgran No Egg or Egg Substitute Cheat Sheet)
2 tsp cornstarch
1/4 C water
for the blueberry and cherry topping and sauce:
3/4 C xylitol (or sugar)
3 Tbsp cornstarch
3/4 C water
1/2 tsp cinnamon
1 1/2 C blueberries
1 1/2 C cherry
2 Tbsp apple pectin or other vegan jam making gel
2 Tbsp lemon juice
to make the crust:
Pulse the wholemeal digestive biscuits in a food processor.
Add the xylitol, salt and melted vegan margarine.
Pulse until combined.
Spray a 10 inch springform with oil.
Press the crumb mixture into the bottom and up the sides.
Place in the refrigerator until needed.
to make the filling:
Pre-heat the oven to 350 F / 177 C.
Crumble the tofu into a blender, add the 1/4 cup of water and pulse the tofu until it is a smooth soft consistency.
Add the Tofutti and pulse again to a smooth consistency.
Add the almond and vanilla flavorings, the lemon juice, salt and the xylitol.
Pulse again to blend and don’t forget to periodically to scrape the sides.
Make the egg replacements (follow the directions on the package.)
Add the cornstarch to the egg replacement mixture and stir to mix.
Add the egg replacement mixture to the tofu and again, pulse to incorporate evenly.
Taste the cheesecake mixture and season accordingly.
Pour the tofu mixture into the prepared crust and spread the top evenly.
Place in the oven to bake for 50-60 minutes. We found 60 was needed for our oven.
When the top of the cheesecake is lightly golden and the cake is rather firm, remove from the oven.
Allow to cool for 20 minutes and then place in the refrigerator to chill and firm for at least 6 hours or overnight.
Once the cheesecake has cooled, you can put the topping on to allow it to become firm also.
To make the blueberry topping:
In small saucepan, mix xylitol (or sugar), cornstarch, water, and lemon juice. Cook and stir until
thickened. Add blueberries and cook until bubbly. As the blueberries are cooking, gradually add
the apple pectin, while stirring. Chill. Spread 1/2 to 3/4 of the topping on top of cheesecake and
refrigerate. Keep a bit of the topping to use as a sauce. The next day, remove the edges of the sprig
form by running a knife around the edge. Place the cheesecake on a platter.
We served the cheesecake sliced, with optional blueberry sauce that each could add as they wish.
Too use the topping as a sauce, add a bit of water to thin.