Lean cheesecake that you can hardly distinguish from the classics

Making a lean cheesecake without dairy and eggs? Easily! Almost the same creamy and tender, with a rich taste and crumbly crust. Ideally.

• Recipe author: Daria Rodionova
• After preparation, you will receive 8 servings
• Total recipe preparation time: 210 minutes

Ingredients

• Coconut oil 15 g
• Maple syrup 3 tbsp spoons
• Almond flour 40 g
• Brown rice flour or plain wheat 40 g
• Salt 1 pinch
• Raw cashews 150 g
• Silk tofu 300 g
• Maple syrup 14 tbsp spoons
• Lemon juice 8 tbsp spoons
• Cornstarch or flour 3 tsp spoons
• Vanilla extract 1 tsp the spoon
• Plant-based milk to taste

Cooking method

• Preheat oven to 180 ° C. Line the bottom and sides of the 18 cm mold with parchment.

  It is more convenient to use a mold with a removable bottom to make it easier to get the cheesecake.

• Place the coconut oil in an ovenproof bowl. Melt in the microwave or over a saucepan of boiling water.

• Add the rest of the crust ingredients and mix thoroughly. If the mass is dry and does not collect into a lump, pour in a little vegetable milk.

  instagram viewer

  You can make almond flour yourself by chopping nuts. Brown rice flour will improve the crust texture and is gluten-free (if that's important to you). But instead of it, the usual one will do.

• Transfer the dough to a mold and spread over the bottom with your hands. Then tamp down lightly with a flat-bottomed glass to keep the crust flat.

• Bake the crust in a preheated oven for 10 minutes.

• Meanwhile, soak cashews in hot water for 15 minutes. Then drain the liquid and dry the nuts with a paper towel.

• Whisk in a blender all the ingredients you need for the filling. You should get a completely homogeneous mass, like butter cream.

  Use silk tofu, hard tofu will not work for this recipe.

• Pour the tofu and nuts onto the crust. Tap the sides of the pan lightly to spread the filling evenly.

• Set the oven to 160 ° C. Place the cheesecake in there for 1 hour, until the top is browned.

  The finished cheesecake will be slightly thin, but will get harder as it cools.

• Cool the cheesecake in the pan, then refrigerate for 1–2 hours.

  The cooled cheesecake will settle down a bit. Don't worry, this is normal.

4.8450