Vegan strawberry cheesecake – Lazy Cat Kitchen

As we’re within the peak of strawberry season I actually fancied making one thing with strawberries and ultimately landed on a creamy vegan strawberry cheesecake, as a result of who doesn’t like cheesecake.

Though making a cheesecake with out dairy will be difficult, this recipe will convert you I promise. I arrived at it after quite a lot of experimentation and that is by far my favorite solution to make a vegan cheesecake.

This vegan strawberry cheesecake is predicated on my earlier two, one with lemon and jammy blueberries and this mango and lime magnificence. It options solely a handful of generally out there substances and is simple to make too.

The one time consuming factor is making a concentrated strawberry puree so if you’re not eager on that step, I counsel you make the cheesecake vanilla and citrus zest flavour (I like to recommend zesting one lemon and one orange – it’s my favorite combo) and roasting some strawberries within the oven first, then topping the cheesecake filling with cooled roasted strawberries earlier than baking.

The difficulty with making strawberry flavoured desserts is that strawberries comprise quite a lot of water so as a way to flavour, say a cheesecake, with strawberries you wish to cook dinner out a few of that extra moisture as that concentrates strawberry flavour. That is what I did, however don’t fear – it solely takes about 20 minutes for this amount. I blended my strawberries after which diminished them by half. I added a few of that concentrated strawberry goodness to the cheesecake filling itself and saved some to make a fairly ornamental swirls on prime. That’s it, that’s all there may be too it.

Thanks for the concentrated strawberry puree, this vegan strawberry cheesecake delivers a very punchy strawberry flavour. It’s scrumptious, plus beautiful to take a look at too. It retains effectively within the fridge and freezes effectively too. In actual fact, on a scorching summer season day, it’s scrumptious half frozen. I hope you’ll give it a go.

MORE ABOUT THE INGREDIENTS

VEGAN BUTTER:Vegan butter that is available in a block is considered one of my vegan baking staples. I was a fan of utilizing coconut oil however as a result of it turns rock stable in low temperatures, this may be annoying and a bit unpredictable so I’ve switched camps. I like Naturli vegan block, which within the UK is obtainable in Sainsbury’s and Waitrose, however different manufacturers like (unsalted) Flora and Violife work effectively additionally. I used melted vegan butter on this vegan strawberry cheesecake to create a no fuss crust and I additionally added some softened vegan butter to make the filling richer and creamier and it really works a deal with.

STRAWBERRIES: As this can be a vegan strawberry cheesecake, I employed quite a lot of recent strawberries on this recipe to ship potent strawberry flavour. I blended them and cooked them down byt 50% to eliminate extra water and to pay attention their flavour. I then cut up that concentrated strawberry puree between the cheesecake filling and the swirl topping. I suppose you may use frozen strawberries right here as we’re processing the fruit earlier than utilizing on this recipe, however as I’ve not examined with frozen strawberries I’m not sure precisely how a lot you would wish, my guess would slightly greater than recent.

SUGAR: To sweeten the shortbread crust and the filling, I used superfine white sugar often called caster sugar, right here within the UK. You possibly can use any sugar technically, BUT its color goes to have an effect on the color of the filling so I’d persist with white sugar simply in case, additionally superfine sugar means that it’s going to positively dissolve absolutely within the dessert in order that’s why I’m utilizing it right here. Icing sugar or confectioner’s sugar may also effectively, however I don’t like utilizing it because it’s so messy.

ALMOND FLOUR: I added some almond flour to the shortbread base because it I like the feel it produces. You need to use almond flour or (that is what I used this time, in truth) dried almond pulp leftover from making almond milk or vegan ricotta cheese. It really works a deal with.

PLAIN FLOUR: The shortbread will be made with common plain flour or, if you’re making it for somebody who can’t have gluten, use a effectively balanced gluten-free flour combine (containing a excessive proportion of starches) as an alternative. For gluten-free crust, I like to recommend both including half a teaspoon of xanthan gum or one tablespoon of psyllium husk (or 1 tsp of psyllium husk powder) for binding.

CASHEWS: Uncooked (untoasted) cashews are what makes this vegan strawberry cheesecake creamy. Earlier than you utilize them on this recipe, it’s essential soak them to melt them. You wish to soak them both in boiling water for half-hour or in chilly water for a number of hours (or in a single day even). In case you don’t wish to use cashews, I’m fairly certain that hulled sunflower seeds will work simply as effectively (in addition they want soaking) as I’ve used them in lots of different dishes that decision for creaminess to an important impact.

LEMON ZEST AND JUICE: To provide this vegan strawberry cheesecake slightly bit extra tang (strawberries will be fairly acidic already), I added a small quantity of lemon juice and a zest of 1 lemon. If you wish to reduce down in your work and make this cheesecake vanilla solely, use extra lemon juice (a couple of third of a cup) and a zest of 1 lemon and one orange. It’s a beautiful mixture.

VANILLA: That is an elective ingredient however fragrant vanilla makes all baking items higher so I like to recommend it. I ran out of it throughout my photoshoot although but the cheesecake was nonetheless scrumptious so it’s not a deal breaker if in case you have no vanilla in your cabinets both.

HOW TO MAKE IT?

1) BLEND THE STRAWBERRIES

To start with, destem your strawberries and mix them till clean.

2) REDUCE THE STRAWBERRIES

Subsequent, place blended strawberries in a small pot and simmer, uncovered, till diminished by half. That will help you determine when that’s, weigh the pot you you plan to make use of earlier than pouring blended strawberries in, then weigh the pot once more. Subtract the burden of the pot from the burden of the pot stuffed with strawberry combination. What you need is for that determine to halve.

3) BLEND THE FILLING

Place all of the filling substances in a blender and mix till clean. Begin off with 1 tbsp of lemon juice, style and add extra if wanted (it depends upon how tart your strawberries are). Change the remaining lemon juice with water in order that the entire quantity of added liquid is 3 tbsp.

4) MAKE & BAKE THE SHORTBREAD BASE

Make a fast shortbread base by combing flour, almond flour, sugar and salt with melted butter. Scatter the combination on the backside of the baking tin, press down along with your palms and prick with a kind. Bake till golden, about quarter-hour.

5) ADD BOTH FILLINGS

High cooled base with the cheesecake base, then spoon strawberry swirl combination on prime.

6) MAKE THE SWIRLS and BAKE

Utilizing a toothpick or a chopstick, make ornamental swirls on prime of the cheesecake. Bake till the sides are set and the center nonetheless a bit wobbly, about 25 minutes, however begin checking at 20 minute mark. As soon as out of the oven, permit the cheesecake to chill down absolutely, then refrigerate for a number of hours neatly trying slices. Reduce with a pointy knife.