This is possibly the best vegan cheesecake!
Many really have an issue in relation to the vegan diet and cheese. Apparently, this not only applies to creamy bread or pizza toppings, but also to a decent cheesecake!
In the depths of the internet there are countless recipes in which vegan cheesecake is prepared with tofu. Some even with a mix of firm and silken tofu. In our recipe, the vegan cheesecake is not only prepared without animal products, but also without tofu!
After a few attempts to veganize cheesecake, which were unfortunately not very successful and not particularly tasty, we have now managed to bake a perfect vegan cheesecake – definitely for us and our families!
The judgment of acquaintances and family confirmed so far:
It’s the best vegan cheesecake!
How to make vegan cheesecake:
As a base, we kneaded our shortcrust pastry together and lined the springform pan with it. The filling does not require any tofu and is not only incredibly creamy with plant-based skyr and lemon, but also very fresh and light in taste!
If you don’t like lemon that much, you can limit yourself to a little lemon zest. This gives the cake a certain depth of taste without reminding you of lemon.
When you have put the filling on the shortcrust pastry, your vegan cheesecake goes in the oven for almost 60 minutes. After the baking time you can take it out of the oven and you should definitely let it cool down completely before you cut it. As with traditional cheesecake, the filling may spill out.
A little hint:
You don’t have a vegan skyr at home or haven’t found it in your local supermarket yet?
No problem! You can also prepare our vegan cheesecake with soy yoghurt instead of the vegan skyr. You can replace the skyr 1:1 with the soy yoghurt. However, you should always check whether sugar has been added. Otherwise you may wonder later why your cake is sometimes more or less sweet.
We get the best taste, which even critics find 1000% convincing, with the vegan skyr. We also prefer the unsweetened version here. It is also available in most supermarkets, at least in Germany.
Can’t get our vegan cheesecake out of your head now?
Great, then try it out and let us know on Instagram (link is welcome) or here with a comment how you and your friends and family liked it!
- 230 g spelled flour (type 630)
- 130 g plant-based butter
- 4 tbsp sugar
- 3 tbsp cold water
- some lemon zest
- 1 pinch of salt
- 100 g plant-based butter (soft)
- 2 cups of Skyr without sugar (e.g. from Alpro)
- 200 g of sugar
- 1 tsp vanilla extract
- 1 lemon (zest and juice)
- 70 g cornstarch
- To do this, knead the flour, cold butter with sugar, lemon zest and salt to form a dough.
- Crumble the pieces of butter between your fingers and knead with the other ingredients. If necessary, knead in some ice-cold water.
- Knead only until the dough is homogeneous.
- Then let it rest well covered in the refrigerator while the filling is being prepared.
- Melt the plant-based butter or take it out of the refrigerator earlier so that it is soft and can be mixed well.
- Mix this with the skyr, sugar, lemon juice and zest and vanilla extract. If you like a less strong lemon taste, you can reduce the juice of the lemon or just use a little lemon zest.
- When everything is well mixed, stir in the cornstarch. There should be no more lumps to be seen.
- The springform pan can now be greased and floured.
- And the oven should be preheated to 180 ° C top / bottom heat.
- Then distribute the shortcrust pastry evenly in the pan and line the springform pan with the pastry. Pull up an edge that doesn’t quite reach the top of the springform pan. (1-2 cm distance may still remain).
- The filling can now be placed on the floor. It is best to smooth it out a little before the cake goes into the oven. It should now be baked for about 60 minutes.