Name: Vegan Lemon Cheesecake Recipe
Prep time: 90 min
Cook time: 110 min
Total time: 200 min
Yield: 10 persons
Cuisine: Caribbean
Ingredients: 1/2 cup Almond, coarsely ground; 200 grams Digestive Biscuits; 1/3 cup Sugar; 1/3 cup Vegan Butter, at room temperature; 1/2 teaspoon Cinnamon Powder

Front shot of Vegan Lemon Cheesecake in a plate with fork on the side

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

Oven

Springform Cake Pan 9 inch

Stand Up Mixer

Stovetop

Author: Narandradath Jaikaran

Prep Time

90 mins

Cook Time

110 mins

Total Time

200 mins

Serves

10 persons

Ingredients

Base

1/2 cup Almond, coarsely ground
200 grams Digestive Biscuits
1/3 cup Sugar
1/3 cup Vegan Butter, at room temperature
1/2 teaspoon Cinnamon Powder

Filling

450 grams Vegan Cream Cheese
1 cup Alpro Vegan Quark
120ml Coconut Cream
1 cup Sugar
5 tablespoons Cornstarch
1 teaspoon Vanilla Extract
1/4 Cup Lemon Juice
Zest of 1 Lemon
1 teaspoon Cinnamon Powder

Lemon Topping

365 ml Coconut Milk
3 Lemons, juice & zest
1 cup Granulated Sugar
2 tablespoons Cornstarch
1 1/2 teaspoons Agar Agar Powder

Garnishing (optional)

1/2 Cup Dairy Free Whipping Cream
Maraschino Cherries (with stems)

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.