As many of you know, I love to experiment in the kitchen. It’s my R&D lab. A few years ago, I set out in search of a cheesecake recipe that was affordable and relatively easy to make. Since I have difficulty digesting dairy products, I searched for vegan recipes. Many of them called for expensive ingredients such as organic vegan cream cheese or cashews. I wanted a cheesecake that was high in protein and affordable, and, of course, tasty. I experimented with many combinations of ingredients, from cashews to tempeh to tofu, until I developed a basic recipe that can be adapted according to taste, flavours, and seasonal ingredients. I’ve tried to keep the instructions as simple as possible, using ingredients that are easy to obtain in local grocery stores and, at the same time, also affordable. These recipes may appear complicated at first glance, but they are really simple and surprisingly quick. The best approach is to have all your ingredients and tools ready. Once you get going, it takes about 15 minutes.
These cheesecakes freeze well; simply slice into quarters, place in plastic boxes in the freezer for several hours or overnight. Once frozen, remove from boxes and slip into freezer bags. Remover air, and return to freezer. Takes up less space!
Basic Ingredients
Tofu The firm Unisoya organic tofu, which can be found at most grocery and health food stores, works very well in these recipes. One 454 g (16 oz) block makes two recipes. Slice the block in half and freeze the other half for another recipe.
Soy-free For a soy-free version, replace the tofu with 1¼ cups raw cashews, or 1¼ cups cooked beans, and the soymilk with a non-soy milk or water. Note that if the milk is sweetened, you may need to reduce the sugar in the recipe.
Soymilk is a good choice for its higher protein count, but these recipes will work just as well with other non-dairy milks such as almond or oat. Coconut milk is great with certain fruits, especially mango and pineapple or chocolate. Yum!
Tapioca Flour, also known as tapioca starch, is derived from the starch found in the cassava plant. It is used in many vegan cheese recipes as a thickener. It is available in health food stores as well as online.
Lactic Acid Powder gives it a bit of a sour/cheesy taste. This is an optional ingredient.
Agar Agar, a powder derived from seaweed, is the gelling ingredient used in these recipes. It is also available as flakes, but you will need to use three to four times the amount. The powder is available in most oriental grocery stores in small 25 gram packets. NOW brand is available in health food stores and online in 57 gram (2 ounce) containers.
Sugar I use organic cane sugar. The amount of sugar used in these recipes is adjustable, and so it is listed as a range, from ½ to ¾ cup. I prefer less sweet, while some may prefer sweeter versions.
Jam Feel free to experiment with your favourite jams in these recipes. Taste them first for sweetness; you may need to reduce the amount of sugar in the recipe.
Fruit Compote I prefer making fruit compote from scratch rather than using jams since I can then control the sweetness. I usually have cranberry sauce in the freezer, which makes one of my favourite cheesecakes. Two cups of frozen fruit such as mangoes, blueberries or raspberries is more than enough for one recipe, including a topping if desired. Strawberries contain a high level of water; I found that a 1-litre basket of fresh strawberries gave 1.5 cups of compote/jam.
Fresh Fruit Fresh or frozen blueberries work well in this recipe. If frozen, simply measure out 2 cups of berries; once thawed, you will have 1½ cups blueberries. However, making a compote with the berries adds a little sweetness.
Preparation Notes
Step One
Prepare a base for your cake. The basic oatmeal and date base can be modified according to the cake recipe, for example, with the addition of chocolate for a Mochaccino Mousse Cake. Yum! The base can be prepared a day or more in advance. It could probably be frozen, which is something I would do if I had space in my freezer. Note that the base can be used without baking. Baking firms it up a bit, making it easier to serve.
Step Two
Prepare the fruit compote if this is an ingredient in your recipe. Again, this can be prepared a day or more in advance. If you do prepare the compote ahead of time and refrigerate it, you will need to warm it up slightly before incorporating it in the cake because the cake gels very quickly as it cools. Compotes can also be frozen in 1½ cup portions for later use. Note that the fruit can also be used raw, without cooking, while cooking a few minutes brings out the flavour. If using raw fruit, you can add a bit of water or fruit juice when you crush it. Canned pineapple is great too. For blueberries, I simply allow 2 cups of frozen blueberries to thaw, then use as is, including the “blue” water, no cooking.
For Soy-free version, soak cashews in hot water 15 minutes if not using a high-powered blender like a Vitamix, for example, or soak overnight in the fridge.
Step Three
Cook the agar until fully dissolved. This is important. I use a medium-sized non-stick wok with lid as it makes it easier to stir. While the agar is cooking, prepare the filling, blending until smooth. Add blended mixture to fully dissolved agar. The mixture may have lumps at first from the tapioca flour, but as you stir with the spatula, they will disappear. When thick, shiny, bubbly and smooth, add the jam or compote, if using. Stir until completely mixed into the filling for an even look, or simply swirl for a nice marbled look.
Step Four
Immediately pour filling over the base. It firms up very quickly, so scrape away with your spatula, smooth out the top and, you’re done. While still hot, sprinkle any topping if using. Allow to cool then refrigerate several hours or overnight. Note that these cakes freeze very well.
Cheesecake Base Variations
Basic Cheesecake Base
1¼ cups oats or mix of oats and nuts
1 cup chopped dates (or dates and raisins*)
4 tablespoons vegan butter**
½ teaspoon vanilla
Chocolate Base
1¼ cups oats or mix of oats and nuts
1 cup chopped dates (or dates and raisins)
2 tablespoons cocoa powder
4 tablespoons vegan butter
½ teaspoon vanilla
Mochaccino Base
1¼ cups oats or mix of oats and nuts
1 cup chopped dates (or dates and raisins)
1 tablespoon cocoa powder
1 teaspoon instant coffee
4 tablespoons vegan butter
½ teaspoon vanilla
Matcha Base
1¼ cups oats or mix of oats and nuts (great with cashews!)
1 cup chopped dates (or dates and raisins)
1 teaspoon matcha powder
4 tablespoons vegan butter
*Use part raisins for a less sweet base.
**Use less if adding oily nuts such as walnuts or pecans
Cheesecake Base Preparation
Preheat oven to 350°F
Line bottom of 8 inch spring form pan with parchment paper.
Grind oats and nuts in food processor.
Add remaining ingredients. Process until well mixed.
Press into bottom of pan.
Bake for 10–12 minutes. (Can also be used raw.)
Basic Fruit Cheesecake
Fruit Compote
2–2½ cups fresh or frozen fruit (mango, pineapple, blueberries). For fresh strawberries, use 4 cups.
1–2 tablespoons sugar, to taste.
Couple of tablespoons to ¼ cup water or fruit juice, as needed.
Place fruit, water and sugar in saucepan. Cook on low until softened. Break up large chunks with immersion blender or in blender, if needed.
If fruit is very watery, add a tablespoon of tapioca starch.
Ingredients for Cheesecake Filling
3 teaspoons agar powder
1 cup water
8 ounces firm tofu (or 1¼ cup raw cashews or beans)
1¼ cups soymilk (or non-soy milk)
2 teaspoons vanilla extract
4 tablespoons vegan butter
1 teaspoon sea salt
⅔–¾ cup cane sugar
4 tablespoons tapioca flour
1½ cups jam or fruit compote
Optional topping: sprinkle with ground nuts, pistachios, dried coconut, sliced fruit, or extra jam or compote.
Preparation
Prepare crumb base, if not already baked. Set aside to cool while preparing filling.
Place agar and water in 2-quart non-stick saucepan or wok. Cover with lid; set heat to medium low. Cook several minutes, stirring occasionally until fully dissolved.
While agar is cooking, place tofu, soymilk, vanilla, butter, sugar, tapioca flour and salt in blender jar; blend until smooth.
Pour blended mixture into dissolved agar. Stir and cook until thick, bubbly and shiny. This will take several minutes. When ready for the next step, it will tend to come together in a ball. Remove from heat and place on the counter, on a trivet. I usually have the base and a trivet on the counter read for the final step.
Stir in jam or fruit compote. (Mix well for uniform look, or partially for marbled look.)
Quickly pour filling over base.
Sprinkle with nuts or fruit, if desired.
Cool and refrigerate several hours.
Enjoy,
Pauline
