Baked Cheesecake

Baked Cheesecake

Are you a baked or a set cheesecake fan? We are fans of both, but it seems slightly weird that we are still referring to these desserts as ‘cheesecake’ when there is not a hint of cheese to be seen when making a vegan version of either of these cakes. The silken tofu in this baked cheesecake recipe is what makes this sweet treat really creamy and indulgent. There may be a presumption that vegans eat tofu daily, that we can't get enough of it.  Not the case for us at MoaAlm or in the summer in Croatia, we like using it occasionally, but we love to include other protein sources within our diet. That said, we would happily eat tofu seven days a week if we can get to eat this cheesecake everyday! We are looking forward to our summer season, filling our dining table with happy excited guests who have had a day exploring. We are all ready for an adventure! Austria and Croatia are starting to look forward to making the most of a return to tourism after extensive lockdown.

Dinner at MoaAlm Mountain Retreat, Austria
Dining table ready for summer guests.

This recipe was discovered by Becca, our German plant based cook at MoaAlm Mountain Retreat, while visiting a library in Austria. For more plant based recipes check out her gorgeous website. This recipe can also be adapted slightly and you can add blueberries, for example, into the mix. We like to keep the recipe simple however, with a hint of lemon and then add seasonal fresh fruit to it when serving. 

Vegan Baked Cheesecake
Baked Cheesecake.


Baked Cheesecake

Ingredients
Base

250g Wheat or spelt flour

1 tbsp Baking powder

Pinch of Salt

50 ml Cold water

100g Vegan butter, diced

100 g Brown sugar

Filling

800 g Silken tofu

240g Vegan butter

2 Lemons, juiced and zested

150 g Brown sugar

80 g Corn starch

1 tsp Vanilla extract

Instructions

Start by Preheating the oven to 160°C. Next , make the base. Combine flour, baking powder and salt into a mixing bowl.Slowly add the water and butter, kneading everything into a smooth dough. Set aside in the fridge.

For the filling, drain the silken tofu and blend it into a cream. Melt the butter in a saucepan. Slowly add the butter, lemon juice and zest, sugar, starch and vanilla extract to the tofu blend until very smooth. Prepare a cake tin with paper or oil to prevent the cake from sticking. Spread out the dough as a base as well as 3 cm on either side. Add the tofu filling mixture and bake for around an hour. Then let it cool.

What are your favourite cheesecake flavours?  If you have not already tried it, we have a Lemon Poppy Seed Cheesecake and a Vegan Chocolate Cheescake on our food blog. As always we would love to hear about your cheesecake creations and remember to #relaxinglyactive on social media when you are sharing our recipes. 

Happy baking!


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