Home page " Gluten-free recipes " Sweet pastries " Cakes " Gluten-free and vegan American cheesecake

Gluten-free and vegan American cheesecake

Gluten-free and vegan American cheesecake

Recipe author Virtasalmen Viljatuote Oy
0.0 average rating 0 from the reviewer

Ingredients

  • Bottom
  • 3 dl (195 g) Gluten-free oat flour mixture from Virtasalmi Cereal Product

  • 1 dl (90 g) sugar

  • 0,5 tl Ceylon cinnamon

  • 0,5 tl ground cardamom

  • 0,5 tl a little less than ½ teaspoon of salt

  • 90 g room-temperature, soft, vegetable-based spread suitable for baking

  • Stuffing
  • 600 g vegan cream cheese-like preparation

  • 200 g vegan curd-style gurt e.g. Vanilla Greek Style

  • 1,5 dl (135 g) sugar

  • 5 rkl corn starch

  • 2 rkl lemon juice

  • Grated zest of one lemon

  • On top of the cake
  • 1 mango

  • 3 kiwi

  • 1 tablespoon of lemon juice

  • 1- 2 rkl or sweetener to taste, e.g. light syrup

  • Pineapple cherries

  • Vegetable-based foamed whiskey

Preparation

  • Preheat the oven to 150°C and line the bottom and sides of a 20 cm loose baking dish with baking paper. You can line the edges so that they overlap the edges of the loose base. The baking paper can be easily attached to the edges of the pan by first sprinkling a vegetable-based spread over the edges.
  • Mix the dry ingredients for the base in a bowl and finally add the soft vegetable-based spread. Either with a ladle or by hand, mix the dough until smooth and press it evenly into the bottom and sides of the pan using a tablespoon measure.
  • In a bowl, using an electric mixer or a food processor, whisk together the filling ingredients: cream cheese-like preparation, vegan curd cheese, sugar, cornstarch, lemon juice and grated lemon zest.
  • Pour the filling over the base and bake the cake on the bottom shelf of the oven for 1.5 hours. Bake the cake on a baking tray lined with baking paper, as the edges of the baking tray may spill fat and, depending on the cream cheese preparation, filling.
  • Turn off the oven and leave the cake in the oven for another 1.5 hours. Remove the cake from the oven and let it cool for an hour at room temperature. The cake should still be quite loose in the middle at this point, it will set as it cools. Transfer the cake to the fridge overnight.
  • The next day, chop the mango and kiwis into small pieces and mix with the lemon juice and sweetener. Whip the vegetable whiskey into a froth.
  • Serve the cake with a mango and kiwi topping and pineapple cherries. You can either spread the vegetable quiche on the sides of the cake or serve it separately with the cake.
  • Store the cake in the fridge without the fruit topping, as the liquid in the topping will make the filling looser. The cake will keep in the fridge for about a week.

Tip

  • Jam and berries are also perfect with this cake.
  • Of the vegan preparations like cream cheese, soy-based cream cheese is the best for cheesecake. Coconut oil-based and oat-based cream cheese are also good, but the oat-based cream cheese in particular may overheat slightly during baking. If the cake overflows during baking, it's best to let it cool as is until the next day and then trim off the high, excess edges when it has set.

Reply to

Your email address will not be published. Required fields are marked with *

This site is protected by reCAPTCHA and is subject to Google's Privacy Policy and Terms of Use.