Indulge in the creamy decadence of our Vegan Tempeh Cheesecake—a tantalizing dessert that harmonizes rich flavors with wholesome ingredients. Crafted for intermediate-level bakers, this recipe promises a delightful journey in the kitchen, resulting in a masterpiece worthy of any occasion.
With just 20 minutes of prep time and 45 minutes of baking, this cheesecake beckons you to embark on a culinary adventure. But patience is rewarded as it chills for a minimum of 4 hours or, preferably, overnight, allowing its flavors to meld and its texture to achieve sublime perfection.
Begin by crafting the crust, a symphony of vegan graham crackers or cookies, melted coconut oil, and maple syrup, baked to golden perfection. Then, prepare the luscious filling, blending steamed tempeh, soaked cashews, coconut cream, maple syrup, lemon juice, vanilla extract, and a pinch of salt into a velvety concoction that's as indulgent as it is wholesome.
Assemble and bake this culinary masterpiece, allowing the tantalizing aroma to fill your kitchen as the cheesecake sets to perfection. Once cooled and chilled, adorn it with fresh berries or a fruit compote for a stunning presentation that will captivate both eyes and taste buds.
Perfect for special occasions or simply indulging your sweet tooth, our Vegan Tempeh Cheesecake is a testament to the artistry of plant-based baking. Embrace the challenge, savor the process, and revel in the delightful reward of this sumptuous dessert!
Tempeh Cheesecake
Skill Level: Intermediate
Prep Time: 20 minutes
Cook Time: 45 minutes
Chilling Time: 4 hours or overnight
Ingredients:
For the crust:
1 1/2 cups crushed vegan graham crackers or cookies
1/4 cup melted coconut oil
2 tablespoons maple syrup
For the filling:
8 ounces Royal tempeh, steamed and cooled
1 1/2 cups raw cashews, soaked in water for at least 4 hours or overnight
1/2 cup coconut cream
1/2 cup maple syrup or agave nectar
1/4 cup lemon juice
1 teaspoon vanilla extract
Pinch of salt
For the topping (optional):
Fresh berries or fruit compote
Instructions
1. Prepare the Crust:
2. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
In a bowl, mix together the crushed graham crackers or cookies, melted coconut oil, and maple syrup until well combined.
3. Press the mixture firmly into the bottom of the prepared springform pan, using the back of a spoon to ensure it's evenly distributed.
4. Bake the crust for 10 minutes, then remove from the oven and let it cool while you prepare the filling.
5. Prepare the Filling: In a food processor or high-speed blender, combine the steamed tempeh, soaked cashews, coconut cream, maple syrup, lemon juice, vanilla extract, and a pinch of salt.
6.Blend the mixture until smooth and creamy, scraping down the sides of the bowl or blender as needed to ensure everything is well incorporated.
Assemble and Bake:
1. Pour the filling over the cooled crust in the springform pan, smoothing the top with a spatula.
2. Tap the pan gently on the counter to remove any air bubbles.
3. Place the cheesecake in the preheated oven and bake for 45-50 minutes, or until the edges are set but the center still jiggles slightly.
4. Once baked, remove the cheesecake from the oven and let it cool to room temperature.
Chill:
Once the cheesecake has cooled to room temperature, cover the pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.
Serve:
When ready to serve, carefully remove the sides of the springform pan.
If desired, top the cheesecake with fresh berries or fruit compote before slicing and serving.
Enjoy your delicious Vegan Tempeh Cheesecake!
This recipe requires some preparation and baking skills, but it's definitely worth the effort for a creamy and indulgent dessert.