Vegan Lemon Cheesecake

Le boyfriend adores cheesecakes, lemon cheesecake being his favourite, so you know I had to try to veganize it.

I tried multiple times to get the perfect cheesecake, but most of the time it came out a bit too hard, too icy, not enough cheesy flavour, etc. Now, after 4 or so attempts, I bring you the best ever vegan cheesecake that will wow whoever tries it!

This recipe it’s not hard to make but it is long, so you will need to be patient to get it right but it is totally worth it. You can storage it in the freezer as well for up to 2 weeks (but I would be shocked if you have any leftovers!).

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Lemon Cheesecake

Yield: 8

Author: Ori Harrington

Prep time: 1 HourCook time: 25 MinInactive time: 2 H & 30 MTotal time: 3 H & 55 M

Ingredients

Crust

• 2 cup biscoff cookies -crumbled
• 1/3 cup vegan butter -melted (I used Becel)
• 1/3 cup maple syrup

Filling

• 200g silken tofu
• Zest from 2 lemons
• 1 cup cashews -soaked in boiling water for 15 minutes
• 3/4 cup vegan yogurt (I used Silk)
• 2/3 cup freshly squish lemon juice
• 2/3 cup vegan cream cheese (I used Nut for Cheese)
• 1/2 cup maple syrup
• 1 1/2 tbsp. agar agar
• 1 tbsp. vanilla extract

Lemon curd

• 2 tbsp. vegan butter (I used Becel)
• 2 tbsp. cornstarch
• 3/4 cup freshly squeezed lemon juice
• 1/4 cup powder sugar
• Zest of 1 lemon
• 2-3 drops yellow food colouring (optional)

Buttercream

• 1/2 cup vegan hard butter (I used Becel)
• 2 cups powdered sugar
• 1 tbsp. lemon juice
• 1 tsp. vanilla extract

Candied lemon slices (optional)

• 1 lemon -sliced
• 1/2 cup sugar
• 1/2 cup water
• 2 drops lemon extract

Instructions

Crust

1. Mix in the biscoff cookies, butter and maple syrup.
2. Transfer the mixture to a round baking dish, using the bottom of a glass push the mixture in to create an even crust. Set aside.

Filling

1. Using a high-speed blender, blend all the ingredients until smooth (the mixture will be liquid, that is ok).
2. Pour the mixture into the baking dish and transfer to the freezer to at least two hours.

Buttercream

1. Cream the butter using a hand mixer or a Kitchen aid, add in the sugar, vanilla and lemon and cream until it all comes together.
2. Allow it to set in the fridge for 30 minutes

Lemon curd

1. Melt the butter in a small sauce pan in low head and mix in with the cornstarch until you have a thick roux. Pour in the lemon juice and whisk until smooth, followed by the lemon zest, powdered sugar and food colouring. Remove from the heat and whisk until smooth. Allow it to cool down.

Candied lemon slices

1. Slice up two lemons as thin as you'd like them.
2. In a pan add in the water, then the sugar, stirring until it comes to a boil. Once there are bubbles but the heat into simmer and add in the lemon slices.
3. Simmer the slices for 20 minutes, flipping every 5 minutes.
4. Remove the lemons and place them on a wax paper. Allow them to sit, untouched overnight, they will still be sticky, but set. Toss them and granulated sugar before decorating the cake.

Assemble the cheesecake

1. Remove the cheesecake from the freezer and remove carefully from the baking dish.
2. Pout the lemon curd on top of the cake and spread evenly on the cake.
3. Using a piping bag with your selected baking tip decorate the cake as you wish, then place the candied sliced on top if you choose to make them.
4. Allow the cake to set in the fridge for 1 hour before serving.

Nutrition Facts

Calories

931.89

Fat (grams)

44.65 g

Sat. Fat (grams)

19.3 g

Carbs (grams)

118.09 g

Fiber (grams)

2.79 g

Net carbs

115.27 g

Sugar (grams)

85.06 g

Protein (grams)

10.25 g

Sodium (milligrams)

348.32 mg

Cholesterol (grams)

38.16 mg