Baked cherry cheesecake

Vegan desserts summer
Total: 12 hr 50 min. | Active: 35 min.
vegan, lactose-free

This vegan cheesecake is irresistibly creamy and silky smooth. It has a subtle golden yellow finish and is nestled in a buttery, crispy base. The filling tastes fresh and slightly tangy – providing the perfect balance to the sweet cherry compote, which is generously lavished on top. A real treat for cherry season!

Recipe by:
Tosca - Chef Tosca

Ingredients

for 10 pieces

To soak the nuts
180 g cashew nuts
3 dl water
Base
300 g white flour
150 g vegan butter substitute, soft
70 g cane sugar
1 tsp vanilla paste
1 tbsp soya drink or water
Filling
550 g vegan plain yoghurt substitute
50 g Maizena cornflour
1 ¼ dl maple syrup
1  organic lemon, grated zest and 2 tbsp of juice
1 ½ tsp baking powder
¾ dl aquafaba
Cherry compote
500 g cherries, halved, pitted
50 g maple syrup
1 tbsp lemon juice
½ tbsp Maizena cornflour
1 dl water

How it's done

To soak the nuts

Place the nuts in a bowl, add the water, cover and soak in the fridge for approx. 8 hrs. or overnight.

Base

Mix the flour with all the other ingredients up to and including the vanilla, rub together by hand to form an even, crumbly mixture. Mix in the soya drink, quickly combine to form a dough. Spread 2/3 of the dough evenly over the prepared base of the tin, press flat. Shape the remainder of the dough into two rolls approx. 35 cm long, place along the edge of the dough base. Press the dough down, pulling up a rim approx. 5 cm high (see tip).

To blind bake

Approx. 15 mins. in an oven preheated to 170 °C (convection). Remove.

Filling

(Greek style)

Drain the soaked nuts, add them to the blender together with the yoghurt substitute and all the other ingredients up to and including the baking powder, puree until smooth, transfer to a bowl. Using the whisk on a mixer, beat the aquafaba for approx. 5 mins. until stiff, carefully fold it into the mixture using a rubber spatula, spread over the blind-baked cheesecake base.

To bake

Approx. 40 mins. (see note). Remove the cheesecake, leave to cool on a rack.

To chill

Remove the cheesecake from the tin, place on a cake plate, cover and chill for approx. 2 hrs. or overnight.

Cherry compote

Place the cherries, maple syrup and lemon juice in a pan, bring to the boil. Reduce the heat, simmer for approx. 10 mins. Mix the cornflour with the water, stir in, continue to simmer for approx. 2 mins. Remove the pan from the heat, leave to cool. Spread the compote on top of the cheesecake.

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