Are you ready to indulge in a dessert that’s not only delicious but also completely vegan? Dive into the world of "Die besten veganen Käsekuchen Rezepte" and discover how to create a creamy, dreamy cheesecake that will leave your taste buds dancing! This recipe is a game-changer for anyone looking to satisfy their sweet tooth without compromising on health. With its luscious filling made from wholesome ingredients and a crunchy biscuit base, this vegan cheesecake is the perfect treat for any occasion. Get ready to impress your friends and family with a dessert that’s both guilt-free and utterly irresistible!
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 80 mins
Cuisine: Vegan
Serves: 8 servings
Ingredients
- 200g digestive biscuits (vegan)
- 100g coconut oil
- 400g cashews (soaked)
- 200ml coconut cream
- 100g maple syrup
- 1 lemon (juiced)
- 1 tsp vanilla extract
Instructions
- Begin by soaking the cashews in water for at least 4 hours or overnight. This will help soften them for blending.
- Once the cashews are soaked, drain and rinse them under cold water.
- Preheat your oven to 180°C (350°F) to prepare for baking the cheesecake.
- In a food processor, crush the digestive biscuits until they resemble fine crumbs.
- Melt the coconut oil in a small saucepan over low heat, or in the microwave until fully melted.
- Combine the crushed digestive biscuits and melted coconut oil in a mixing bowl. Stir until the crumbs are well-coated with the oil.
- Press the biscuit mixture firmly into the bottom of a 9-inch (23 cm) springform pan to form the crust. Make sure it is evenly distributed and compacted.
- In the cleaned food processor, add the soaked cashews, coconut cream, maple syrup, lemon juice, and vanilla extract.
- Blend the mixture on high speed until it is completely smooth and creamy. Scrape down the sides as needed to ensure everything is well combined.
- Taste the filling and adjust sweetness or acidity as needed by adding more maple syrup or lemon juice, then blend again if necessary.
- Pour the creamy filling over the prepared crust in the springform pan, smoothing the top with a spatula.
- Place the cheesecake in the preheated oven and bake for about 60 minutes, or until the edges are set and the center has a slight jiggle.
- Once baked, turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.
- After cooling, remove the cheesecake from the oven and let it cool to room temperature before transferring it to the refrigerator.
- Chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight, to allow it to firm up.
- Once chilled, carefully remove the cheesecake from the springform pan and slice it into 8 servings.
- Serve the vegan cheesecake plain or with your favorite fruit toppings, such as berries or a drizzle of maple syrup.
Tips
- Soak Cashews Properly: Make sure to soak the cashews for at least 4 hours or overnight. This step is crucial for achieving a smooth and creamy texture in your cheesecake.
- Crust Consistency: When making the crust, ensure that the biscuit crumbs are well-coated with melted coconut oil. This will help the crust hold together nicely when pressed into the pan.
- Taste Test: Don’t hesitate to taste the filling before pouring it into the crust. Adjust the sweetness or acidity to your liking by adding more maple syrup or lemon juice.
- Cooling Method: After baking, let the cheesecake cool gradually in the oven for an hour. This helps prevent cracks and gives the cheesecake a lovely texture.
- Chill Time: For the best results, allow the cheesecake to chill in the refrigerator for at least 4 hours, or overnight if possible. This will help it firm up perfectly for slicing.
- Serving Suggestions: Serve your cheesecake plain or elevate it with fresh fruit toppings like berries, or a drizzle of maple syrup for an extra touch of sweetness.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 10g
Fat: 32g
Saturated Fat: 20g
Cholesterol: 0mg
