Created by Rainbow Nourishments
- 1 ½ cups (240g) plain flour or gluten-free flour blend
- ½ cup (50g) blanched almond meal , or substitute with more flour
- ¼ cup (40g) regular or coconut sugar
- ¾ cup (180g) vegan butter or solid refined coconut oil
- 2 cups (260g) raw cashews*
- 1 cup (250g) firm silken tofu, also known as ‘traditional tofu’**
- ½ cup (180g) any light-coloured sweetener, such as rice malt syrup or maple syrup, to taste
- ½ cup (90g) plant-based yoghurt, such as coconut, soy or almond
- ¼ cup (60g) Unsweetened Almond Breeze almond milk
- 1 tbsp (7g) corn flour or corn starch, optional but creates a smoother cheesecake
- 2 tsp lemon juice or apple cider vinegar***
- 2 tsp vanilla extract or vanilla bean powder
- Pinch of any good-quality salt
- 1 ½ cups (225g) frozen/fresh blueberries and raspberries
- ¼ cup (100g) any light-coloured sweetener, such as rice malt syrup or maple syrup, optional and to taste
- 1 tbsp (7g) corn flour or corn starch
* If you have a high-powered blender, you don’t need to soak the cashews beforehand. If you don’t have a high-powered blender, soak the cashews overnight!
** Traditional tofu is halfway between extra silken tofu and extra firm tofu. It often comes in a tub and wobbles a little when you shake it. When you blend it, it will completely break down into a creamy mixture as opposed to firm tofu which will stay in small chunks.
*** Do not omit the lemon, vanilla and salt as these help the filling taste like a cheesecake.
Preheat the oven to 180°C (350°F). Line the bottom and sides of a spring-form or loose-bottom cake tin. I used a tall 20 cm (8-inch) cake tin.
To make the crust:
In a large bowl or food processor, mix all the crust ingredients until well combined. It should stick together when pinched between two fingers. If the mixture is still a bit dry, add a dash of water and mix until the ingredients come together. Firmly press the mixture into the bottom and sides of the lined cake tin so it’s about 8 mm thick.
Bake the crust for 15 minutes or until slightly golden and it’s dry to the touch. Set aside.
To make the filling:
Add all ingredients to a blender and blend until there are no lumps. Taste and adjust the level of sweetness and sourness, if needed. Pour the cheesecake filling into the crust.
Tap the cheesecake firmly on the counter a few times to remove any air bubbles.
Baking the cheesecake:
Bake the cheesecake for 45-50 minutes, just before the filling sets. If the crust is browning too quickly, cover the cheesecake with a metal tray. The cheesecake is ready when the filling is no longer liquid and the filling still ‘jiggles’ in the middle. Allow the cheesecake to cool in the oven with the door ajar for at least 1 hour.
Remove the cheesecake from the oven. Let it come to room temperature, cover it and set it aside in the fridge overnight to chill.
The next day, prepare the berry topping:
Add all or most of the berries and rest of the ingredients to a small saucepan and mix until combined. Place the saucepan over medium heat and mix for 5 minutes until thickened. Remove from the heat and allow it to cool.
Remove the cheesecake from its tin. Spoon and spread the berry topping on top and top with additional berries if desired. Cut and serve!
The cheesecake can be kept in an airtight container at room temperature for 1 day or in the fridge for up to 5 days.