Vegan White Chocolate Blueberry Cheesecake

Cheesecake is by far my favourite dessert.

And this Vegan White Chocolate Blueberry Cheesecake may be my favourite one but!

New York fashion cheesecake with a contact of white chocolate added to the batter

With luscious blueberry compote piled on high of every slice!

No affiliation with any product or firm listed beneath

Notes for fulfillment:

As I at all times bake my cheesecakes in 7″ x 2″ Cake Pans
Nevertheless this time I used an 8″ x 3″ cake pan as a result of additional thick crust in addition to the addition of white chocolate chips to the batter
This made the amount of batter good for the 8″ x 3″ pan
*If you do not need a thick crust going up the perimeters of the pan, simply HALVE the recipe beneath for the crust portion 

Tofutti Cream Cheese is the one model I’ll use for my BAKED recipes. *not sponsored
I’ve not had success with another model in BAKED recipes as they break down into an oily mess when baked.

In case you use the Tofutti Copy Cat Recipe for cheesecake as listed beneath you’ll want to learn your complete article the place I clarify all of the elements I’m utilizing and why
For individuals who have an amazing model of vegan cream cheese that really bakes nicely by all means use that!

Pass over the white chocolate if you happen to can’t get it or don’t prefer it!
No adjustments to the recipe are wanted!

Clear Jel is modified cornstarch that creates thick, secure pie fillings, sauces, and gravies that keep easy and don’t separate after heating or freezing not like common cornstarch which breaks down shortly
I’m utilizing the “cook dinner sort” clear jel not immediate
You’ll be able to after all use cornstarch or arrowroot in the identical portions 

Make it gluten free ~ omit the all function flour from the cheesecake recipe add 1 tablespoon cornstarch
Make sure you use gluten free graham crackers to make the crust as nicely!

For a thick crust that additionally goes up the perimeters of the pan double the recipe beneath
PS~ Nabisco Graham Crackers are VEGAN!
There’s No Honey within the recipe, so you’ll want to verify your elements record when shopping for your crackers 

White Chocolate Blueberry Cheesecake

Many individuals can’t get vegan white chocolate or maybe you do not prefer it? Through which case, simply go away it out altogether! *It’s best to organize this cheesecake a day forward of time because it must set in a single day within the fridge earlier than slicing

Prep Time 45 minutes minutes

Prepare dinner Time 1 hour hr

Inactive Time 1 hour hr

Complete Time 2 hours hrs 45 minutes minutes

Substances  

1x2x3x

For the Crust: *see notes

*If you do not need a thick crust going up the perimeters of the pan, merely HALVE these 3 elements

• 3 cups Graham Crackers 18-20 sheets 280g
• 6 Tbs Granulated Sugar 85g
• 10 Tbs Vegan Butter melted 140g

For the Cheesecake:

• 20 ounces Vegan Cream Cheese 454g
• 2 Tbs Vegan Butter melted 28g
• 1 cup Powder Sugar 120g
• 5 Tbs Clear Jel *cook dinner sort see notes 40g
• 4 Tbs All Goal Flour 28g
• 1 cup Plant Milk 237ml
• 1 teaspoon Vegan Lactic Acid
• 2 teaspoons Vanilla Extract 10ml
• 1 cup Vegan White Chocolate Chips 6oz

For the Blueberry Compote:

• 2 cups recent or frozen blueberries
• 0-¼ cup Sugar *non-obligatory
• 1 teaspoon Cornstarch
• 1 Tbs Water

Directions 

• Preheat the oven to 350°F & Grease & parchment line an 8″ x 3″ cake pan

• First put together the graham cracker crust by crushing the graham crackers with the sugar in a meals processor to positive crumbs. Add the melted vegan butter & pulse till it resembles moist sand

• Press the crumbs into the ready greased & parchment lined cake pan evenly on the underside & up the perimeters.

• Freeze whilst you put together the cheesecake batter

• Place the entire cheesecake elements (besides the white chocolate) into the work bowl of your meals processor & pulse to mix easy. Scrape the perimeters of the bowl to make sure a fair combine then mix once more to a easy combination

• Add the white chocolate chips & pulse a pair instances

• Pour the batter into the ready crust & bake in a water tub within the preheated 350°F oven however instantly flip it right down to 335℉. Bake for 60 minutes

• After 60 minutes flip the oven off however go away the cheesecake within the oven with the door cracked open to chill slowly for one more 60 minutes

• Take away the cheesecake & cool utterly at room temperature & then refrigerate in a single day earlier than unmolding.

• For the blueberry compote place the recent or frozen blueberries with the non-obligatory sugar in a heavy backside sauce pot & cook dinner over low to medium warmth

• Convey to a low boil stirring typically to stop scorching roughly 15-20 minutes on low warmth

• Whisk the cornstarch with the water then carry the compote again as much as a boil & add the cornstarch combination, stir whereas boiling for nearly 30 seconds

• Cool compote & retailer within the fridge till wanted

• Loosen the perimeters & backside of the cheesecake pan with a blowtorch or by submerging the pan into scorching water & operating a small spatula across the edges

• Vegan Cheesecakes unmold very simply so flip it onto your serving platter then add the cooled compote to the highest

Notes

Please learn all of the notes for fulfillment part above this recipe!
Storage Cheesecake have to be stored refrigerated and can keep recent for as much as 1 week