Low-Carb Vegan Cheese Cake

Low-Carb Vegan Cheese Cake
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 400.9
  • Total Fat: 32.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 113.0 mg
  • Total Carbs: 21.0 g
  • Dietary Fiber: 9.6 g
  • Protein: 8.9 g

View full nutritional breakdown of Low-Carb Vegan Cheese Cake calories by ingredient
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Introduction

This is the only dairy-free cheesecake recipe Iíve ever found that looks, tastes and feels like the real thing. Modified to be lower-carb from: https://avirtualvegan.com/vegan-new-york-c
heesecake/
This is the only dairy-free cheesecake recipe Iíve ever found that looks, tastes and feels like the real thing. Modified to be lower-carb from: https://avirtualvegan.com/vegan-new-york-c
heesecake/

Number of Servings: 12

Ingredients

    FOR THE CRUST:
    2 cups mixed nuts, roasted (without salt).
    1 teaspoon Sweet Leaf (stevia/inulin mixture) sweetener
    2 tablespoons melted vegan butter , or coconut oil

    FOR THE CAKE:
    300g | 2 cups raw cashews ,soaked in boiling water for 15 mins then drained (measured before soaking, alternately you can soak overnight - yields a smoother consistancy)
    175g | 1 cup chickpeas , drained & rinsed well (cooked not dried chickpeas)
    1 lemon zest and juice or citric acid & water
    1 teaspoon vanilla bean powder , or 3 teaspoons vanilla extract
    2 tablespoons arrowroot powder , or cornstarch (cornflour in the UK)
    3 tablespoons Sweet Leaf (stevia/inulin mixture) sweetener
    2 tablespoons tahini
    1 can / 400 ml can full fat coconut milk (must be full fat, not light & if your can is 398 mls that's fine.
    Ĺ teaspoon salt
    3 tablespoons apple cider vinegar

    FOR THE TOPPING:
    2 cups frozen mixed berries
    1 teaspoon Sweet Leaf (stevia/inulin mixture) sweetener
    1 teaspoon arrowroot powder

Tips

Store in the fridge for freshness, but unlike a lot of vegan cheesecakes it wont melt into a puddle if left at room temperature for a while before serving.

If you do not have a deep 9 inch spring form tin then an 8 or a 10 inch will be ok. The cooking time just might need to be adjusted very slightly. Using an 8 inch tin will make it take a little longer as it will be a bit deeper. Probably only 5 or 10 minutes longer though. If you use a 10 inch it will probably be ready a few minutes earlier as it wont be quite as deep. Follow my guide in the instructions for knowing when it is ready.

A deep spring form tin is ideal for this recipe. If you do not have one then a tin with a removable bottom will also work. Do not try to make it in a cake pan with no removable bottom as you will never get it out. If you do not have a deep pan then you might need to use a bigger than 9 inch pan in order to fit everything in.

If you follow an oil-free diet then you can omit the crust and just cook the cheesecake filling. You can do this in the same way as above but you will need to make absolutely sure that your springform tin is leak proof as it won't have the biscuit layer covering the seams. The last thing you want is for the cheesecake to leak out before it sets up in the oven. Practise with the tin by filling it with water to see if any drips out. If it doesn't you are good to go. If it does then don't use that tin!

If you do not have a leak proof tin then you could bake the cheesecake in ramekins. I haven't tried it myself but I would imagine that in small ramekins it would take about 20 - 25 mins in the oven. Follow my instructions above for checking when it is ready.


Directions

Preheat oven to 350F

Prepare the tin. Use the bottom of a deep 9 inch spring form pan . It must be at least 3 inches deep (see recipe notes if you have another size pan). to draw a circle on some parchment paper. Cut out the circle and use it to line the bottom of your pan. Line the sides of the pan with a long rectangular strip of baking parchment. Use a little mildly flavoured oil on the pan first to make the paper stick

FOR THE CRUST:
Put nuts and Sweet Leaf into a food processor with the butter/coconut oil and blend until well combined and in fine crumbs.

Press into the bottom of the tin. Make sure it is even and pressed down firmly, bake at 350 degrees for 10 minutes, then refrigerate while you make the filling.

FOR THE CAKE:
Add all the cake ingredients to a blender and blend until completely smooth.

Remove base from the fridge and pour the filling in carefully.

Bake for around 50 minutes but this will vary depending on your oven and the pan you use. It should be set well around the edges and have a little tiny bit of a wobble in the middle when done.

Remove and allow to cool then refrigerate for at least 4-5 hours or overnight.

FOR THE TOPPING:
Thaw the berries (if frozen) for about 3 minutes in microwave, combine the topping ingredients and blend in blender until mixed. Best when still chunky. Poor over cake, and refrigerate until the topping sets.

Cut, server, enjoy!

Serving Size:†Makes 12 good size pieces.

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  • Interesting. - 3/27/20

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