Vegan Lemon Cheesecake

Published Date
February 23rd 2022
#Cakes #Lemon Desserts #Sweet Desserts #Gluten Free #Lacto Vegetarian #Pescetarian #Vegan #Vegetarian #Baking
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This Vegan Lemon Cheesecake is a wonderfully refreshing cake with a tangy taste of lemon. Using a gluten-free, vegan almond crust with a hint of cinnamon adds a fantastic crunchy texture to the cheesecake. The zesty lemon filling is made from vegan cream cheese, fresh lemon juice & zest, sugar, vanilla, coconut cream, and vegan quark. Quark is traditionally a thick cheese with a similar texture to ricotta cheese. Luckily, Alpro has developed a plant-based quark used for the filling. If you can't find a vegan quark, you can substitute this with a plant-based thick Greek yogurt or blend up silkened tofu.

Topped with coconut lemon curd that is bursting with sweet & sour flavor, it will be sure to make your lips pucker up. Garnish with vegan whipped cream and cherries or your favorite vegan cheesecake toppings. 

For best results, the cheesecake should be refrigerated for a minimum of 8 hrs to overnight before unmolding & serving to your favorite guests. 

Tips: Ensure that gluten-free flour and vegan ingredients are used to make the Biscuits. Alternatively, making your own biscuits or choose an appropriate replacement

Equipment Needed
Large Spoon Large Spoon
Medium Mixing Bowl Medium Mixing Bowl
Oven Oven
Refrigerator Refrigerator
Small Pot Small Pot
Spatula Spatula
Springform Cake Pan 9 inch Springform Cake Pan 9 inch
Stand Up Mixer Stand Up Mixer
Stovetop Stovetop
Author: Narandradath Jaikaran
Average: 5 (4 votes)
Prep Time
90 mins
Cook Time
110 mins
Total Time
200 mins
Serves
10 persons

Ingredients

Base
Filling
Lemon Topping
Garnishing (optional)

Instructions

Base
Preheat the oven to 375 degrees Fahrenheit with a middle shelf in place. Grease a 9" x 3" spring-form pan and line the bottom with parchment paper. Alternatively, a cake pan with a removable base can be similarly prepared.
In a medium-size bowl thorough mix all the dry ingredients together. Melt the butter over gentle heat in a saucepan and mix it into the ingredients. 
The prepared 9" spring-form pan spread the crumb mixture and squeezed evenly throughout the bottom to obtain a level base.
Stand on a baking sheet and bake the crust in the preheated oven for about 8 to 10 minutes. Remove from the oven and let cool until ready for use. Then, reduce the temperature of the oven to 325 °F.
Cheesecake Filling
In a mixer, or by hand, beat the sugar and the butter until light and fluffy. Gradually beat in the corn starch and quark. Mix in the lemon juice, zest, vanilla and cinnamon.
In another bowl beat the cream cheese until smooth, gently whisk in the cream, then fold in the sugar and butter mixture using a spatula.
Spoon the mixture over the crumb base and level the surface.
Fill a cake pan or other container half-filled with water, and place it on the bottom shelf of the preheated oven. Bake the cheesecake for approximately 1 1/2 hours until the center is firm & not jiggly. Let it cool down on the counter while you get your lemon topping ready. 
Lemon Topping
Prepare this once your cheesecake is ready & cooled down slightly.  Mix the coconut milk, sugar, cornstarch, lemon zest, lemon juice, and agar-agar in a small pot
Place onto the stovetop & whisk until it starts to thicken. Remove from heat & cool for 5 minutes. 
Pour the lemon topping onto the cheesecake, evening it out with an offset spatula or back of a large spoon. 
Place into the fridge for 8 hours or overnight. 
Once the cheesecake has set and come out of the fridge, unmold the springform pan garnish with vegan whipped cream & cherries. Slice into 10 slices using a chef's knife. Grab some forks & serve in plates. 

This recipe has been meticulously written by an independently selected Editorial Team or community member. In an effort to be fully transparent, Classic Bakes may earn a small commission from the external links on this page (at no cost to you) should you decide to buy any product. The links do not influence the recipes and are there for your convenience only. We use the income to offset costs such as website hosting, maintenance and to pay our editors. We know you will appreciate the hard work required to bring such high quality recipes to you for free. We thank you very much for your support.
Keywords
vegan, lemon cheesecake, bars, recipe, raw, tofu, blueberry, no-bake, greek yogurt

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