Vegan cheesecake with lingonberries
A vegan cheesecake for Christmas with lingonberries! Both beautiful and delicious
Cakes
Tools
Ingredients
- 165 g cashews, unsalted and not roasted
Crust
- 130 g all-purpose flour
50 g rolled oats
3 tsp Ceylon cinnamon
½ tsp baking powder
½ tsp salt
120 g light brown sugar
100 g vegan butter, soft, room temperature
50 ml plant-based milk such as oat milk
Filling
- soaked, drained and rinsed cashews
250 g plant-based yogurt such as berry flavored soy yogurt
50 g granulated sugar (or more if needed)
1,5 tbsp lemon juice
zest of 1 medium size lemon
pinch of salt
120 g frozen lingonberries
Cookies
- 100 g crust dough + 15 g flour
For serving: plant-based whipped cream
Here's how
- Soak the cashews in just-boiled water for 15 minutes.
- Preheat oven to 200 C / 390 F.
- Prepare a springform pan (about 20 cm in diameter) by placing parchment paper onto the bottom of the pan.
- Mix the dry ingredients in a bowl: flour, rolled oats, cinnamon, baking powder and salt.
- Assemble the Ankarsrum Assistent with the bowl and the whisks.
- Whisk the softened butter and light brown sugar on medium speed until you have a fluffy cream, for about 1-2 minutes.
- Add the dry ingredients to the bowl little by little mixing on low speed for about 1 minute.
- Pour plant-based milk to the bowl and continue mixing on low speed until the dough comes together.
- Set 100 grams of the dough aside and press the rest into the springform pan. Pre-bake the crust for 5 minutes.
- Assemble the Ankarsrum with the blender.
- Blend the soaked, drained and rinsed cashews on high speed together with the yogurt, sugar, lemon juice, lemon zest and pinch of salt. Blend for 2-3 minutes or until the mixture is smooth.
- Pour the silky cheesecake filling on top of the pre-baked crust. Decorate with lingonberries and bake for another 25 minutes. Note: the cheesecake will firm up when chilled.
- In a bowl, mix the 100 grams of dough with the flour to get a smooth cookie dough. Knead with your hands if needed.
- Roll the cookie dough into a thin layer on a gently floured surface and take out heart-shaped cookies with a cookie cutter. Bake for 10 minutes.
- Decorate the cheesecake with the cookies.
- Whisk plant-based whipped cream with the Ankarsrum bowl and balloon whisks on medium speed for about 2 minutes or until fluffy.
- Enjoy the vegan cheesecake with whipped cream after it has firmed up (either overnight or a few hours in the refrigerator).