Gluten-free vegan caramel cheesecake
What about making an amazing cheesecake out of tofu? Sound crazy, but if you never try, you will never know! This gluten-free vegan caramel cheesecake is absolutely delicious, perfectly creamy, and sweet.
Ingredients
Crust
- 100 g oat flour
- 100 g rice flour
- 2 tbsp cornstarch
- 100 g vegan margarine * room temperature
- 60 g brown sugar
- 1 tsp vanilla
Cheesecake tofu filling
- 400 g tofu
- 3/4 cup soy milk
- 1 large lemon
- 40 g sugar
- 2 tbsp maple syrup
- 2 tbsp vanilla
- 3 tbsp cashew butter
- 3 tbsp potato starch / cornstarch
Caramel sauce
- 3/4 cup coconut milk
- 1 cup brown sugar
- A pinch of salt
- 1 tsp cornstarch * optional
Instructions
- Let's start with baking a crust. Put all of the ingredients into a bowl, and combine. You should be able to create a smooth and thick dough.
- Next, prepare a cheesecake baking pan and press the dough with your hands into the pan. Bake at 175°C (350F) for about 7-10 minutes.
- Meanwhile, we can prepare a cheesecake tofu filling. Put all of the ingredients into a blender and blend until smooth and creamy.
- Take the crust out of the oven and pour in the cheesecake tofu filling and carefully put it back into the oven for about 45 minutes.
- When the cheesecake is completely baked, let it cool down completely before the next step. I suggest overnight, for the best result.
- Lastly, let's make the caramel sauce. Put all of the ingredients into a pot and bring it to a boil. If you want firm caramel you can add 1 tsp cornstarch, but it is totally optional. Cook for 5-10 minutes until it is golden brown.
- You can pour the caramel on top of the cheesecake, to make an even layer or pour over a single slice of cheesecake before serving. Enjoy!