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Baked Blueberry Cheesecake

by Lauren Toyota from Vegan Comfort Classics

With the perfect consistency, tang and texture, you won't believe that this delicious baked blueberry cheesecake is vegan.

From the book


Making a vegan cheesecake that is indistinguishable from a cheesecake made from actual cheese is no easy feat. But this is The One, guaranteed. Cherish it! I had all the biggest vegan sceptics I know try it just to be sure, and they didn’t even realize it was vegan. You can serve this tangy, creamy cake with any kind of fruit compote you want, but I’ll always have a soft spot for blueberries.

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For the crust:
95 g / 31⁄4 oz rolled oats (not quick cooking)
100 g / 3½ oz brown sugar
½ tsp salt
2 tbsp vegan butter, melted
For the filling:
120 g/ 41⁄4 oz raw cashews, soaked in hot water for 20 minutes
120 g / 41⁄4 oz soft tofu
225 g / 8 oz vegan cream cheese
200g / 7 oz granulated sugar
1/4 tsp grated lemon zest
4 tbsp freshly squeezed lemon juice
For the blueberry topping:
150g / 5½ oz fresh or frozen blueberries
2 tbsp freshly squeezed lemon juice
50 g / 13⁄4 oz granulated sugar

Essential kit

You will need: a food processor, a 18 cm/7 inch or 20 cm/8 inch springform tin and a high-powered blender.

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Preheat the oven to 180°C/350°F/Gas Mark 4.

To make the crust, in a food processor, pulse the rolled oats into a flour. This should be a very fine mixture with no large pieces of oats. Add the brown sugar, salt and melted butter and pulse until the mixture comes together. It should press together when you pinch it.

Press the mixture in an even layer into the bottom of a 18 cm/7 inch or 20 cm/8 inch springform tin. You can also press it into an 20 cm/ 8 inch square baking dish. You can line the dish with non-stick baking paper for easy removal or you can serve the baked cheesecake directly from the dish.

To make the filling, drain and rinse the cashews. Place in a high-powered blender with the remaining ingredients and blend until very smooth.

Pour the filling on top of the crust. Bake for 45 minutes until the edges of the cheesecake are light golden brown. The centre might look a bit soft, but it will firm up upon cooling.

Allow the cheesecake to cool completely. Chill it for at least 4 hours or overnight. Only once the cheesecake has chilled completely should you remove the sides of the springform tin. Leave the cake to sit at room temperature for at least 30 minutes before serving to remove the chill.

To make the topping, combine all the ingredients in a saucepan over medium heat. Simmer for 6 minutes. Leave to cool before serving over the cheesecake. There is enough blueberry compote to put a good portion on top of the cheesecake and have some extra to add to individual servings.

Store leftover cheesecake in the fridge for up to 7 days.

Prep time: 30 minutes, plus at least 4 hours for chilling cheesecake. Cook time: 55 minutes.

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From the book: Vegan Comfort Classics

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