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Vegan Lemon Raspberry Cheezecake (baked)
For the crust, preheat oven to 350 degrees F and line a standard loaf pan lengthwise and width wise, or baking dish the same way with parchment paper. This should help pull the cheesecake out easier. Very lightly oil it. Now, mix dry ingredients into a food processor or blender. When blended into powder, add coconut/mct oil slowly, then pulse. The crust should be able to lightly mold in your hands. . .
Prep Time: 00:20
Cook Time: 01:20
1.5 cashew coconut bar (welo)
2 tbsp almond flour
2 cups granola (hippie snacks)
6.5 tbsp mct oil or coconut oil (naked coconuts)
120 g x 3 cashew cheese (nuts for cheese un-brie-lievable)
2 - 3.5 tbsp lemon, juice
700 - 800 g silken tofu
1/2 cup maple syrup (adjust to taste)
1 - 2 tsp arrowroot powder
2 tsp lemon zest
1 - 1.5 tbsp mct/coconut oil
berries or a compote
dried rose petals
1For the crust, preheat oven to 350 degrees F and line a standard loaf pan lengthwise and width wise, or baking dish the same way with parchment paper. This should help pull the cheesecake out easier. Very lightly oil it.
2Now, mix dry ingredients into a food processor or blender. When blended into powder, add coconut/mct oil slowly, then pulse. The crust should be able to lightly mold in your hands like a loose dough. It shouldn't get crumbly. Add some more oil if too dry.
3To bake the crust, transfer this to parchment-lined loaf pan and spread evenly with a flat bottomed glass. It's okay if it come up the sides a little.
4Bake for 15 minutes, then increase heat to 375 F (190 C) and bake for 5-10 minutes more, or until the edges are golden brown and there is some browning on the surface.
5Remove from oven to cool slightly, then reduce oven heat to 325 degrees F to prepare for the cheesecake filling.
6For the filling, add cheese, arrowroot powder, coconut oil, lemon zest, 700 g silken tofu, half the lemon juice, half the maple syrup to a high speed blender. Blend on high until very creamy and smooth.
7Taste and adjust flavour as needed, adding more lemon juice for acidity, lemon zest for tartness, and maple syrup for sweetness. Scrape down sides if needed.
8Pour filling over the pre-baked crust and spread into an even layer. Very gently shake on counter, and tap to remove air bubbles.
9Bake for 50 minutes to 1 hour, until the edges look very slightly dry and the center looks kind of “jiggly” but not liquidy when lightly shaken. Just the center should jiggle.
10Let this sit for about 5 minutes in the oven, half open while oven is turned off. Then let it cool at room temperature on a counter.
11When cooled, refrigerator to let cool completely, overnight or about 6-8 hours.
12To serve, lift out of pan with parchment paper and cut into bars or triangles.
13Enjoy as is or with fresh berries, compote or even whipped cream.
Use rolled oats as crust base instead of suggested bar, or use vegan friendly graham crackers or digestive biscuits! Recipe loosely adapted from my Minimalist Baker.
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