Crystal Cruises Vegan Cheesecake Recipe
Photo Credit: Crystal Cruises
Equipment
- Medium Bowl
- Springform Pan
- Food Processor
Ingredients
Homemade Graham Crust
- 1 ¼ cups all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp miller’s bran (not cereal)
- 1 tsp unsweetened cocoa powder
- ½ tsp ground cinnamon
- ⅓ cup vegan butter or coconut oil melted
- 1 tbsp agave or maple syrup
Filling
- 2 (349 g/12.3 oz) packages silken extra-firm tofu (“silken” texture imperative, do not substitute); available in shelf-stable tetra packs or fresh
- 1 tbsp vanilla extract
- 1 tbsp lemon juice
- 1 cup apple juice
- ⅔ cup granulated sugar
- 1 tbsp agar-agar
Instructions
Homemade Graham Crust
- Preheat oven to 350ºF. In a medium bowl, mix flour, sugar, bran, cocoa and cinnamon until combined.
- Mix in vegan butter or oil and agave or maple syrup until fully combined. Firmly press into a 7-inch springform pan. Bake for 15 to 20 minutes, until golden brown and beginning to crack on top.
- Cool completely.
Filling
- In a medium saucepan, bring apple juice, sugar and agar-agar to a boil, reduce to medium and cook, stirring a few times, for 5 minutes, or until agar-agar flakes are completely dissolved. Keep warm.
- In a food processor, purée tofu until completely smooth, about 1 minute. Add apple juice mixture, lemon juice and vanilla. Purée until fully combined and pour into prepared crust.
- Cool to room temperature and refrigerate for at least 8 hours, until set. To serve, run a knife around edge of springform pan, unhinge and slice. Garnish with your topping of choice (edible flower, mint julienne, etc.). Serve chilled.