This is a delicious baked cheesecake with balsamic strawberry topping. The original was modified to omit the oil. Source: Book Vegan Eats World – Terry Hope Romero
Ingredients – Italian Baked Cheesecake
Preheat the oven to 180C
1 cup raw cashews
680g silken tofu
2 Tbsp unsweetened apple sauce
2 C icing sugar
2 Tbsp lemon juice
1 Tbsp brandy
1 Tbsp cornstarch
2 tsp vanilla extract
1 tsp almond extract
1 tsp zest from 1 orange
1 tsp zest from 1 lemon
Ingredients – Balsamic Strawberry Topping
600g fresh strawberries – cut in half
2 Tbsp raw sugar
2 tsp balsamic vinegar
Instructions – Italian Baked Cheesecake
Place all of the ingredients in a food processor and blend until smooth. Pour the cheesecake batter into a prepared baking paper cheesecake tin approx 10cm in diameter. Bake for 55 minutes, then remove and leave to cool.
After the cheesecake has cooled down, place the balsamic strawberries liquid on top of the baked cheesecake ensuring they are spread out as shown in the photo.
Instructions – Balsamic Strawberry Topping
Place the balsamic vinegar and raw sugar in a pot. Put the pot on a medium heat slowly let the sugar dissolve, then turn off the pot, add the strawberries and coat them in the balsamic vinegar liquid.