Vegan Classic Cheesecake

After many, many attempts, we finally have the perfect recipe for a vegan Classic Cheesecake. This vegan cheesecake is not at all difficult to make but you need to be patient. This, because all of the time is in getting the cheesecake to firm up in the fridge. But it’s all worth it. We hope you enjoy it as much as we do!

Serves: 10
Prep time: 20 minutes
Total time: 7 hours 20 minutes

Ingredients

120 g digestive biscuits
60 g vegan butter, melted
400 g vegan cream cheese
120 g sugar
200 g firm coconut yoghurt
100 ml oat cream
2 tbsp cornstarch
1 tbsp vanilla extract
1 tsp lemon juice

Method

1. Preheat the oven to 180 degrees Celsius. Grind the digestive biscuits completely fine in a food processor. Put in a bowl together with the melted vegan butter. Mix everything and spread the mixture evenly over the springform pan (18×18 cm) and press firmly with the back of a spoon.
2. Grease the edges of the springform pan and cover with baking paper. Put the springform pan aside for now.
3. In a bowl, beat the vegan cream cheese and sugar with a whisk or hand mixer until smooth. Add the firm coconut yogurt and oat cream and mix well. Add the cornstarch and make sure that it is well incorporated into the mixture so that no lumps are formed. Stir in the vanilla extract and lemon juice. Pour the mixture into the springform pan. Smooth the top with the back of a spoon. Bake in the oven for 30 minutes. Then lower the temperature to 150 degrees Celsius and bake again for 30 minutes. Remove the cheesecake from the oven and let it cool until set. Cover the cheesecake in the refrigerator for at least 6 hours.

Something to keep in mind, when you bake the vegan cheesecake in the oven, it becomes very liquid (this is how it should be). The vegan cheesecake will only become firm if you leave it in the fridge for at least 6 hours! So be patient!