Ingredients
Main Ingredients
- 400 g (14 oz) soft silken tofu
- 400 g (1 ⅔ cups) vegan Greek-style yogurt (e.g., soy-based Alpro Greek-style or Skyr)
- 400 ml (1 can) coconut whipping cream (e.g., Nature’s Charm)
- 220 g (1 cup) unrefined cane sugar (Morena or Turbinado; can substitute granulated or light brown caster sugar)
- 60 g (6 tablespoons) cornstarch (or ground arrowroot at 1:1 ratio)
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons vanilla extract (or 1 teaspoon vanilla bean paste or scraped vanilla pod)
- 4 teaspoons nutritional yeast
- ½ teaspoon sea salt
Instructions
- Preheat oven: Place an aluminum baking sheet or baking tray in the middle rack of your oven. Preheat the oven to fan-forced 200°C (392°F) or conventional 220°C (428°F) and let it heat for 45-60 minutes. This ensures even, caramelized browning of the cheesecake top.
- Prepare pan: Scrunch and line a 7.5-inch or 8-inch springform cake pan with two large sheets of parchment paper. Make sure the parchment extends a few inches above the sides to accommodate the batter rising to the top.
- Blend ingredients: Combine all the ingredients—silken tofu, vegan Greek-style yogurt, coconut whipping cream, cane sugar, cornstarch, lemon juice, vanilla extract, nutritional yeast, and sea salt—in a large food processor or high-speed blender. Blend until completely smooth and creamy.
- Pour and bake: Pour the cheesecake batter into the prepared pan. Place the pan onto the preheated baking sheet or tray in the oven. Bake for 50-55 minutes until the top is evenly browned and caramelized, with a slight jiggle when gently shaken, indicating a creamy center.
- Cool and chill: Remove the cheesecake from the oven and place it on a cooling rack for 1 hour to come to room temperature. Then transfer the cheesecake, still in the pan, to the refrigerator. Chill for at least 8 hours or overnight to set fully.
- Serve: When ready to serve, remove the springform side carefully. Transfer the cheesecake to a serving plate and peel away the parchment paper. Use a sharp clean knife to cut slices, lifting each with a cake server. To assist, gently push slices onto plates with a cake scraper or another knife.
Notes
- Vegan Greek-style yogurt: Use soy-based Greek-style or Skyr yogurt like Alpro Greek-style. If unavailable, increase silken tofu to 600g and add 200g thick coconut yogurt or unsweetened soy yogurt for creaminess.
- Coconut whipping cream: Nature’s Charm brand is recommended for a light yet rich texture that whips and bakes well.
- Sugar options: Unrefined cane sugar like Morena or Turbinado gives a subtle caramel note. Regular granulated or light brown caster sugars can be substituted without affecting texture much.
- Cornstarch substitute: Ground arrowroot can be used at a 1:1 ratio for thickening the cheesecake batter.
- Vanilla extract alternatives: Use vanilla bean paste or scrape seeds from a vanilla pod for a more intense vanilla flavor if desired.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
- Diet: Vegan
