Italian
Fig Cheesecake (Vegan)
by Giallozafferano · 2.9M subscribers on YouTube
Creamy, no-bake and completely vegan. This fig cheesecake is absolutely not to be missed.
- Difficulty
- easy
Ingredients
9 items- 200 gPlain Biscuits (Digestive Type)Dry biscuits (digestive type)
- 80 mlMelted Vegetable Butter or Coconut OilMelted vegan butter or coconut oil
- 2 tbspPowdered SugarIcing sugar
- 1 tbspAgar AgarEssential for setting
- 300 gPlant-Based CreamVegan cream
- 350 gVegetable PhiladelphiaVegan cream cheese
- Vanilla(optional) — Vanilla extract or pod, to taste
- Figs(optional) — For decoration, sliced
- Chopped Hazelnuts(optional) — Chopped hazelnuts for decoration
Method
- In a food processor, grind the dry biscuits until fine. Add the melted vegan butter or coconut oil and pulse a few more seconds.
- Transfer the mixture into a 20cm springform pan lined with parchment paper. Press down evenly and refrigerate.
- Meanwhile, prepare the cream. In a small saucepan, sift the icing sugar and stir in the agar agar. Add the vegan cream and bring to a boil, then set aside.
- In a bowl, beat the vegan cream cheese (Philadelphia style) with a whisk until smooth.
- Once the cream mixture has cooled slightly, stir in the vanilla. Pour the cream mixture into the cream cheese and mix well to combine.
- Pour the filling over the biscuit base and refrigerate for at least 12 hours until firm.
- Decorate with sliced figs and chopped hazelnuts before serving.
Giallozafferano
Professional chef2.9M subscribers on YouTube1.1B total channel viewsIl principale canale di ricette italiane dal 2009. Pubblicazioni giornaliere.
