Mary's Test Kitchen (Calgary based)
Easy Luxurious Vegan Cheesecake
DIRECTIONS
Preheat your oven to 350F (170C).
Blend all cashews with lemon juice until completely smooth. You may add up to two tablespoons of water to help you blend it if needed.
Add the rest of the ingredients except for the vegan butter and graham crumbs. Blend until smooth and set aside.
Combine the vegan butter/margerine with the graham crumbs. You can use a fork or food processer to mix completely.
Pour the crumbs into a prepared baking pan, distribute evenly and press down the surface firmly with the back of a fork or your clean fingers.
Pour the cream cheese mixture over top and smooth out evenly.
For the Blueberry Sauce, mix the blueberries and sugar together and heat just to a boil. You may simply microwave for one to two minutes or heat on the stove. Let cool slightly.
To make blueberry swirls, drop a few spoons of the blueberry sauce on to the cheesecake, then take a spoon and trace lines out of the blueberry spots. Save the leftover blueberry sauce for serving.
Bake the cake in your preheated oven for 45 to 50 minutes or until the top is golden.
Let cool, then chill in the fridge for 2 hours before serving. You may cover it and store for up to 5 days in the fridge.
Serve with reserved blueberry sauce. Enjoy!
Check out Mary's Video Tutorial on Youtube for this cake!
VEGAN BLUEBERRY CHEESECAKE
Makes 1 5" x 9" rectangle cake
INGREDIENTS (US)
For filling:
1 - 8oz tub of Daiya/Tofutti plain cream cheese
1 cup soaked cashews*
1/2 cup granulated sugar
3 tablespoons lemon juice
1/2 tablespoon vanilla extract
1/4 teaspoon salt (optional)
For crust:
1 cup vegan graham cracker crumbs**
2 tablespoons vegan butter/margerine
For blueberry sauce:
1/2 cup blueberries, fresh or frozen
2 tablespoons granulated sugar
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