Baked Vegan Cheesecake
Ingredients:
Crust:
120g vegan biscuit crumbs5T melted coconut oil
50g white sugar
Filling:
900g Angel Food dairy-free cream cheese
400ml can full-fat coconut cream250 g white sugar¼ cup corn flour
2t vanilla extract3T lemon juice
Steps to make Baked Vegan Cheesecake
Preheat the oven to 180C. Wrap the outside of a 20cm springform pan with strong aluminium foil (or two layers of regular foil), covering the bottom and the sides to contain any leaks during baking. Line the inside of the tin (base and sides) with baking paper.
Mix the crust ingredients well in a bowl. Press into the base of the springform pan. Press the biscuit mix down firmly across the base with a slight rise at the edges.
Chop the cream cheese into rough chunks and blend until smooth in a food processor.
Add the remaining filling ingredients to the food processor and beat again until smooth.
Pour over the biscuit crust and smooth the top.
Place it very carefully in the oven and bake for 50 minutes. After 50 minutes, turn off the oven and let the cheesecake sit for at least another 10 minutes. When you do take it out, do so carefully as the filling will still be soft!
Chill in the fridge for at least 4 hours and ideally overnight, before carefully removing from the tin and serving with your choice of delicious toppings.
See Also: How to make Chocolate Mousse Cheesecake
