American
Vegan Cheesecake
by Chef in Camicia · 306K subscribers on YouTube
This vegan cheesecake was meant to turn out pink, but despite the color not cooperating, it is undoubtedly one of the most delicious ever made. Silken tofu and plant-based cream create a creamy base, while beetroot powder adds a lovely hue. Serve with blueberries and chocolate.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 1h
- Servings
- 8
- Difficulty
- easy
Ingredients
10 items- 350 gTofu Vellutato
- 350 gPlant-Based Cream
- 200 gFormaggio Spalmabile Veg
- 150 gYogurt Vegetalepreferably soy yogurt
- 200 gSugar
- Cornstarchcornstarch
- Vanillavanilla extract or vanilla bean
- Polvere di Barbabietolafor color
- Blueberries(optional) — for serving
- Chocolate(optional) — melted or shaved, for serving
Method
- Blend the silken tofu and plant-based cream together until smooth.
- Transfer the mixture to a bowl and add vegan cream cheese, soy yogurt, cornstarch, and sugar. Mix well.
- Add vanilla extract and beetroot powder, then blend again until the mixture is smooth and evenly colored.
- Pour the batter into a springform pan lined with parchment paper.
- Bake in a preheated oven at 180°C (350°F) for 45–50 minutes, until set but slightly jiggly in the center.
- Let the cheesecake cool at room temperature for 2 hours, then refrigerate for at least 4 hours until fully chilled.
- Serve with fresh blueberries and melted chocolate or chocolate shavings.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
