Vegan Vanilla Bean Cheesecake
Ingredients
Crust
- 200 g Golden Oreos
- 80 g melted vegan butter
Filling
- 500 g vegan cream cheese
- 150 g erithritol or white sugar
- 70 ml coconut cream
- 60 g cornstarch
- 2 tsp vanilla extract
- seeds from a vanilla bean
- a pinch of salt
Preparation
Preheat oven at 180°C.
Place the Oreos in a food processor and pulse a few times until they resemble very coarse sand.
Pour over the melted butter and pulse a few more times to incorporate it.
Transfer everything into a round removable bottom baking pan lined with baking paper and press it to the bottom of the pan.
Whisk the cream cheese and sugar together for a couple of minutes.
Add in the coconut cream and whisk for a minute to incorporate it.
Add in the cornstarch, salt, vanilla seeds, and vanilla extract and whisk for two more minutes to incorporate everything.
Pour the filling over the crust.
Place the cheesecake into the oven and bake it for 60 minutes.
Take it out of the oven and let it cool completely before serving.
Notes
This recipe is for a 24 cm diameter removable bottom pan.
If you don't have coconut cream, use the thick part of a coconut milk can.
Serve with fresh strawberries mixed with a little powdered sugar to help release their juices.
