Caramelized Apple and Ginger Vegan Cheesecake
I’ll say it, I’m SO happy with the result, especially for me who doesn’t bake many desserts, this was a feat! I guarantee that everyone will love it, and that anyone can make this cake and get it right. The ginger cookies make all the difference, and the caramelized apples in the cheesecake filling, WOW!
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- Servings: 8 to 10
- Preparation time: 35 minutes
- Cooking time: 5 minutes
- Freezing: 3 hours
Ingredients
Base
- 2 cups (500 ml) ginger cookies (about 300 g)
- 1/3 cup (80 ml) melted dairy-free margarine
- 1/2 teaspoon (2.5 ml) salt
Caramelized apples
- 1 tablespoon (15 ml) dairy-free margarine
- 2 Honey Crisp apples, peeled and cubed
- 2 tablespoons (30 ml) maple syrup
Cheesecake toppings
- 1 block of semi-firm tofu, well sponged (250 g)
- 1 tin dairy-free cream cheese (125 g)
- 1/2 cup (125 ml) regular or deodorized coconut oil, melted
- 1/3 cup (80 ml) maple syrup
- 1 teaspoon (5 ml) cinnamon
- 1 teaspoon (5 ml) ground ginger
- 2 teaspoons (10 ml) vanilla
Toppings
- 1/2 pomegranate seeds (optional)
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Preparation
Base
- Grease a 9″ springform pan and line the bottom with parchment paper.
- Place ginger cookies in a blender and blend until fine crumbs form. Keep 3 tbsp (45 ml) for garnish. Place remaining cookie crumbs in a bowl and mix with margarine and salt. Place in bottom of baking tin and press down firmly with hands to even out surface.
Caramelized Apples
- In a nonstick skillet, heat margarine over medium-high heat and caramelize apples with maple syrup for 5 to 6 minutes, stirring occasionally. Refrigerate for 10 minutes.
Cheesecake Filling
- In a blender, blend all cheesecake filling ingredients with the caramelized apples until very smooth. Pour into the mold and top with cookie crumbs. Freeze for at least 3 hours or overnight. Let cake stand for 1 hour at room temperature before serving. Serve with pomegranate seeds.
Note
Coconut oil is an essential ingredient in this recipe. It is used to set our cheesecake filling in the refrigerator.
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