Lemon Poppy Seed Cheesecake

Lemon Poppy Seed Cheesecake

Lemon Poppy Seed Cheesecake

There are recipes that are plant based that try to mimic a non vegan version and there are others that embrace a vegan version in all its cashew and tofu glory. This one has all the usual vegan suspects, agave, coconut, banana and silken tofu. If these ingredients are a new addition to your cooking, please don't let this recipe put you off. All these ingredients are easily accessible, most are now found in your usual supermarkets. If you are embracing Veganuary, then this is a recipe you should definitely try!

Silken tofu or soft tofu is an unpressed Japanese style tofu. It works really well in recipes that require a creamier consistency, like this cheesecake. It can also be used as an egg substitute in some vegan baking. Regular tofu has had some of the water pressed out of it and has a much firmer and textured consistency. This means it holds it shape much better and also absorbs flavourings making it perfect for frying, slicing, grilling and adding to a stir fry dish for example.

Ingredients

Crust:

  • 2 cups oats
  • 1/2 cups shredded unsweetened coconut
  • 1 large ripe banana
  • 1/3 cup agave syrup

Poppy Seed Layer:

  • 1 cup poppy seeds, ground
  • 2/3 cup plant-based milk (160 ml)
  • 2-3 tbsp brown sugar
  • 1/2 tbsp cornstarch

Cheesecake Layer:

  • 2 packages of silken tofu (700 g)
  • 2/3 cup cashews, soaked
  • 1/3 cup coconut cream
  • 1/3 cup agave syrup
  • 3 tbsp lemon juice plus zest of one lemon
  • 1/3 cup cornstarch
  • 1 tsp vanilla

Soak cashews overnight. If you have forgotten to soak them, as we often do, add them to a small pan and boil for around 10 minutes.

To make the crust, process the shredded unsweetened coconut and oats in a blender.

Transfer all crust ingredients to a food processor and blend until the dough is crumbly and sticks together. It should have the texture of shortcut pastry.

Press the crust evenly into the bottom of a baking cake tray put it into your fridge or freezer.

To make the poppy seed layer, process the poppy seeds in an electric spice/coffee grinder. Now add all ingredients to a saucepan and bring the mixture to a boil. Once it thickened up, you can turn off the heat and set the saucepan aside. Let cool for a few minutes and then pour the mixture onto the crust. Put it back into the fridge or freezer.

For the cheesecake layer: Blend all cream ingredients in a high-speed blender (or food processor) until smooth and creamy. Pour the cheesecake cream onto the poppy seed layer.

Bake in the oven for about 60 minutes at 350 degrees F (175 degrees C).

Once out, don't touch it, the middle of the cake may still appear wobbly, but that's normal.

We serve ours with a strawberry coulis, or whatever berries are in season.

For a basic strawberry coulis recipe:

Quarter about 200g strawberries, add to a saucepan with 50g icing sugar and the juice of half a lemon. Simmer for about 10 minutes and then blend for a smoother consistency.

Just substitute strawberries for any seasonal berry.


Once it isn't hot anymore you can put it in the freezer for about one hour (or in the fridge for a couple of hours or overnight) to set. It will firm up and can be sliced.

Lemon poppy seed cheesecake with strawberry coulis
Lemon and Poppy Sees Cheesecake with Berry Coulis


We serve ours with a strawberry coulis, or whatever berries are in season.

For a basic strawberry coulis recipe:

Quarter about 200g strawberries, add to a saucepan with 50g icing sugar and the juice of half a lemon. Simmer for about 10 minutes and then blend for a smoother consistency.

Just substitute strawberries for any seasonal berry.

Store any leftovers in the fridge.

Enjoy! Let us know of any of your favourite vegan cheesecake recipes. Send us an email on austria@wearactive.com


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