Strawberry Cheesecake

Strawberry Cheesecake

This recipe for strawberry cheesecake has the classical cheesecake taste and texture and it’s nut-free!

Course: Dessert, Holiday
Cuisine: Baking, Vegan
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 8 slices

Ingredients

Crust

18 of graham crackers
1 1/2 of stick vegan butter (or 12 tablespoons)

Filling

24 ounces of vegan cream cheese see notes
1 1/2of cup vegan coconut yogurt
1 teaspoon of freshly squeezed lemon juice
1 tablespoon of vanilla extract
1 cup of organic cane sugar
6 teaspoons of corn starch or arrowroot flour/starch I used cornstarch
Strawberry Topping
2 cups of fresh strawberries you may also use frozen see notes
1-2 tablespoons of mon fruit sugar you may also use organic cane sugar
half squeeze lime optional depending on the sweetness of your strawberries

Instructions

Preparation

1. Preheat the oven to 350C. Pick up your 9-inch springform pan and either add parchment paper to the base and around the edges (Cut your parchment paper to fit the size of the springform pan) or add some extra vegan butter to your pan.

Crust

1. Grab your food processor and add to the container your graham crackers. Please ensure to separate them into tiny pieces so that they all fit into your food processor.

2. You’ll need to do this in batches if you have a small food processor. Process the graham cracker mixture until quite fine and move it to a big mixing bowl

3. Melt your vegan butter and add it to your mixture of graham crackers. Again till fully mixed, start mixing together and your graham cracker mixture becomes the consistency of wet sand.

4. After that, using a measuring cup, pour your crust mixture into the prepared cake tin to press the crumbs on the base to make sure that it is flattened.

Filling

1. Clean your food processor (from both the crust and ingredients) and add to the container all the filling ingredients and process them till they are smooth and creamy.

2. Ensure that you flavor the filling and adapt the flavors to your personal taste. If more sweetness is desired, add more sugar. When you’d like a much more tangy flavour, add more lemon juice.

3. Into the prepared crust, pour your filling. To get it even smoother, smooth out the filling equally and start giving it a little shake.

4. Bake for between 30 and 35 minutes. Without opening the doors, please let the cake cook so it can firm up like a regular cheesecake and not crack.

5. Turn off the heat once it’s done baking, and yet leave the door close for 10 more mins. Then remove the cake from the oven carefully.

6. It’s supposed to be slightly golden brown and it’s going to jiggle slightly, but it’s not done! It just needs a little time now to firm up a little bit. Allow to cool for at least 20 mins and then let it cool in the refrigerator overnight or for at least 5 hours.

Strawberry Topping

1. Take half of the strawberries and slice them into tiny pieces. Take the remaining half of your strawberries and cut them in half.

2. Put the sliced strawberries, sugar, and lime juice in a small pot  Stir and then simmer for around ten min over medium heat until the strawberries break down and become dense like a gel consistency. After this add the halved strawberries and cook just enough for 1 min to soften and combine into the mixture.

3. Switch your stove off from the heat and leave to cool for at least 30 mins I pop mine in the refrigerator as I make this on the same day as the cheesecake and I spread it on top when the cheesecake is set.

4. Spoon onto firmed up cheesecake to make it appear beautiful, evenly flipping strawberry halves facedown! Store leftovers for 3-4 days covered in the refrigerator, or freeze pieces for up to 1 month. ENJOY!

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