This I promise is my last post today and my final Mother’s Day recipe for this year. Now my mum loves lemon, she nearly always chooses a lemon dessert and so in preparation for tomorrow I have made this Vegan Baked Cheesecake. Plus I know how much she adores raspberries especially with lemon and so this is the perfect option for her.
For me it was great to make as it is the first vegan cheesecake I have made plus I practised making cream cheese using nuts. I used a recipe from Healthful Pursuit by substituted the cashew nuts for macadamia, I think it is just preference and what I had available!
Be warned that this is not for people on a diet and the nuts do give it quite a high calorie count but if you just have a little bit you should be fine. I actually only used Xylitol and Agave in it so keeping it relatively low GL. Plus as an extra bonus I used rough oat cakes in the base to keep it more on the healthy side.
I have to tell you that my mum was hovering while I was taking pictures and in fact I had to tell her to stop picking at it as she was leaving crumbs. I couldn’t be mean so gave her a little taste in advance of tomorrow and she loved it, so did the cat apparently! I can’t wait to get stuck in after lunch tomorrow.
Vegan Lemon Baked Cheesecake with Raspberry Coulis
Serves 12 (large pieces)
Prep Time: 20 mins
Cook Time: 30-40 mins
225g/8oz Rough Oat Cakes
50g/1.75oz Coconut Oil
50g/1.75oz Cashew Nut Butter
2 tbs Agave Nectar
600g/21 Vegan Cream Cheese
250g/8.8oz Coconut Yoghurt
3 tbs Ground Flaxseeds, soaked for 10 mins in 9 tbs cold water
4 tbs Cornflour
1-2 Lemons, Juice & Zest
2 tbs Xylitol
2 tsp Lemon Juice
1. Preheat oven to 180C/350F/Gas Mark 4 and line a 23cm/9in springform cake tin.
2. To make base melt the coconut oil, agave and cashew nut butter together and combine with oat cakes in food processor or blender.
3. Spread based over bottom of cake tin and bake in oven for about 10 mins or until slightly browned.
4. While base is cooking mix all of the filling ingredients together until well combined.
5. Pour filling over base and spread out so it is flat on top.
6. Bake in oven for 30-40 minus until it is lightly browned on top then turn off the oven and allow to cool for about 4 hours in the oven then transfer to fridge for another hour or 2 to make sure it is completely cooled.
7. While the cheese cake is cooking make the coulis by combining all ingredients in a pan and cooking over a high heat until it is thickened and then pass through a sieve. If once you have passed it through the sieve you think it is a bit thin return to pan and bring to boil, then simmer until thickened.
8. Serve with fresh raspberries and coconut yogurt or oat cream.
The nutrition highlights are:
- No cholesterol
- Low in sodium
- High in manganese