Who doesn’t love cheesecake?
I’m pretty sure only a few will raise their hands to this question!
And why is that?! Well, it’s pretty simple: cheesecake is one of the most delicious desserts out there!
A thick creamy layer with a tangy coulis or jelly and a deliciously crunchy base: what’s not to like?
And what’s your favourite between New York style (baked) and traditional (no-bake) cheesecake?
You know, I honestly don’t know what to answer that, because I really like both in equal parts! It mostly depends on the season (typically I pick no-bake ones in summer and spring, when it’s warmer, and baked in the cold seasons) and on the mood/craving.
Today I’m sharing with you my ultimate Vegan Baked Cheesecake with a simple Rhubarb and Jelly topping.
I’ve been experimenting vegan baked cheesecakes for quite a while now, and this recipe definely ticks all the boxes:
- its vanilla flavoured cheesy layer is smooth, creamy and melt-in-the-mouth
- it’s both vegan AND gluten free (make sure to use gf oat for the crust)
- it’s rich in proteins and omega-3s
- it can easily also be free from refined sugar (you can substiture all the sugars with maple syrup)
- a non vegan will absolutely not be able to tell the difference!
Unfortunately there’s one con about this cheesecake:
- it’s highly addicting!
And as soon as you learn how to make this mouthwatering treat, you could very easily personalize with your own favourite toppings, crust, meaning that you will be making this recipe over and over again.
At the end of the post you also find a easy-to-follow video that explains every step of this recipe (click here if you want to watch it now!).
There are a bunch of ingredients that I would recommend you not to substitute to make this cheesecake:
- the Agar Agar Powder. For vegan gelatine it is a must-have ingredient. Agar Agar is a 100% natural substance obtained from red algae. It find large uses in vegan cooking, especially for desserts: from no-bake cheesecakes, pannacotta, jellies, etc, and you can easily find it online (here).
- the Tapioca Flour. Tapioca is a starch extracted from the storage roots of the cassava plant, and it is essencial in this dessert as egg replacement. It is available both in flour or pearl form (I personally prefere the flour) and you can find it pretty easily in Asian shops or online (here).
To blend both the crust and the filling I use this all-in-one blender that I personally find very versatile and easy to clean (I hate when food gets stuck in the blades etc..).
Now let’s make this Rhubarb Baked Cheesecake, shall we?
…for the Crust…
1 cup Rolled Oat (100g)
1 cup Almonds (200g)
5 tbsp Coconut Oil
1/2 cup Dates (pitted) (100g)
…for the Filling…
1 1/2 cup Vegan Cream Cheese (380g)
3/4 cup Soy Cream (or any whipping cream)
4 tbsp Icing Sugar
3 tbsp Golden Syrup (or Maple)
1 tbsp Tapioca Starch
1 tsp Vanilla Extract
300 g Rhubarb (depending on the pattern)
1 cup Filtered Water
1/2 cup Brown Sugar
1 tbsp Agar Agar
1/3 tsp Red Food Colouring (optional)
1. Preheat the oven at 180°C (350° F).
2. In a blender place rolled oat, almonds, dates, a pinch of salt and vanilla extract. Blend until all crumbled (crumbles size depends on your personal taste).
3. Add melted coconut oil and mix well.
4. Evenly spread the mixture into a 19-20 cm round hinge mold forming a base and sides roughly 1/2 cm thick.
5. Bake for 10 minutes.
6. Blend vegan cream cheese, soy whipping cream, icing sugar, tapioca, vanilla extract, syrup and lemon juice until smooth and creamy (around 1 minute).
7. Pour the mixture over the baked crust, spread it evenly and bake for 50-60 minutes until the center of the cheesecake is still a bit wobbly but firm (to prevent the surface and the edges to go brown, cover the mold with some foil).
8. Cut the rhubarb into diamond shapes, align the pieces onto a tray and bake for 10 minutes (@ 180°C).
9. Once the cake is ready allow it to cool completely at room temperature (do not open the mold ring!).
10. Decorate the top of the cheesecake with rhubarb pieces.
11. For the red jelly simply stir together agar agar powder, brown sugar, food colouring (optional) and water. Microwave at 800W for 1-1:30 minutes.
12. Pour the jelly over the cheesecake making sure to fill every space/gap in between the rhubarb slices. Allow to cool for at least 2 hours in the fridge before serving.
Watch the video