On my last post I mentioned I had another cheesecake recipe to share. And here it is! This was a completely spontaenous recipe, and I didn't even expect it to turn out great really. I just had heaps of homemade cashew cheese left that I wanted to use up, so I mixed up a few ingredients to experiment and the result was far better than I expected!
I will post a recipe for homemade cashew cheese soon but of course, you can totally use any store-bought vegan cream cheese you like for this cheesecake. Just make sure you enjoy the taste of it plain, as it's gonna lend its flavour to the finished product quite heavily.
My only concern about posting this recipe is that I took these photos so quickly, with the last two remaining slices because I really wanted to share it with you guys. But because I didn't plan to shoot it in the first place, the photos came out a bit plain. Definitely not my favourite photos on the blog... but I didn't want my perfectionism to stop me from sharing an amazing recipe. And I can always update it down the line when I make it again. But believe me, regardless of the photos, it really does taste so good.
I coupled this up with a simple blueberry sauce. Because I wanted it to sink into the cheesecake after baking it, I made some cuts on it with a knife and poured the sauce over. This allowed for the sauce to sink into the cake and for the flavours to combine. It worked perfectly.
As always, if you make this recipe, please let me know what you think in the comments, or even share a photo on Instagram with the hashtag #revelinplants. Enjoy!
Preheat oven to 180C and line a 9inch (22.5cm) round springform pan with baking paper. I like to line the sides too but you can lightly grease them if you prefer.
In a medium sized bowl, mix all the ingredients for the crust. Once it forms a dough, press onto the lined springform pan.
Prick the crust all over with a fork (this prevents rising) and bake for 15 minutes. Let cool while you prepare the sauce.
In a small pot, place blueberries, dates and water and cook on medium heat, stirring the whole time. Once it starts simmering, reduce heat slightly and keep cooking until it's reduced to a sauce-like consistency.
Optionally, you can blend the sauce with a hand-held blender. I like to whizz it a few times to get the dates to melt into the sauce. But if you don't mind a chunky sauce, you may skip this step. Let cool on the counter for 15 minutes then put in the fridge while you prepare the filling.
Reduce oven heat to 160 degrees. Fill any oven-safe container with water and place at the bottom centre of the oven. (This helps keep the cheesecake moist and prevents cracking)
Blend all the filling ingredients in a blender or food-processor and pour onto the pre-baked crust.
Bake for about 30 minutes but make sure to check after the 20 minute mark. The cheesecake is done when the sides are set but the centre is still a bit wobbly and golden brown.
Cool the cheesecake completely on the counter. Then very gently prick it all over with a knife.
Pour the sauce over the cheesecake, cover with a plastic wrap and place in the fridge to cool for at least 4 hours or ideally overnight. Enjoy!
Ingredients
Directions
Preheat oven to 180C and line a 9inch (22.5cm) round springform pan with baking paper. I like to line the sides too but you can lightly grease them if you prefer.
In a medium sized bowl, mix all the ingredients for the crust. Once it forms a dough, press onto the lined springform pan.
Prick the crust all over with a fork (this prevents rising) and bake for 15 minutes. Let cool while you prepare the sauce.
In a small pot, place blueberries, dates and water and cook on medium heat, stirring the whole time. Once it starts simmering, reduce heat slightly and keep cooking until it's reduced to a sauce-like consistency.
Optionally, you can blend the sauce with a hand-held blender. I like to whizz it a few times to get the dates to melt into the sauce. But if you don't mind a chunky sauce, you may skip this step. Let cool on the counter for 15 minutes then put in the fridge while you prepare the filling.
Reduce oven heat to 160 degrees. Fill any oven-safe container with water and place at the bottom centre of the oven. (This helps keep the cheesecake moist and prevents cracking)
Blend all the filling ingredients in a blender or food-processor and pour onto the pre-baked crust.
Bake for about 30 minutes but make sure to check after the 20 minute mark. The cheesecake is done when the sides are set but the centre is still a bit wobbly and golden brown.
Cool the cheesecake completely on the counter. Then very gently prick it all over with a knife.
Pour the sauce over the cheesecake, cover with a plastic wrap and place in the fridge to cool for at least 4 hours or ideally overnight. Enjoy!
