Vegan red currant crumble cheesecake
Plant cheesecakes are just so good! The combination of buttery crust and vegan vanilla filling is just so delicious. This recipe is quite different because I added berries and crumble on top. So I created this delicious vegan red currant crumble cheesecake, that is unbelievably scrumptious.
Ingredients
Gluten-free crust
- 1/3 cup buckwheat flour
- 1/3 cup rice flour
- 2 tbsp potato starch
- 1/3 cup melted vegan butter
- 4 tbsp soy milk
- 1 tbsp vanilla
- 4 tbsp brown sugar
Vegan cheesecake filling
- 7 oz firm tofu
- 1 lemon
- 2 tbsp potato starch
- 1 tsp vanilla
- 4 tbsp brown sugar
- 3/4 cup soy milk
Gluten-free crumble
- 1/3 cup buckwheat flour
- 4 tbsp vegan butter
- 2 tbsp brown sugar
Extras
- 3/4 cup red currants
Instructions
- First, let's make a gluten-free crust. In a larger bowl combine all of the ingredients for the crust and combine until you create a smooth dough.
- Put the dough into the round cake pan and press it into the bottom and sides with your hands. Bake at 180°C (350F) for 7 minutes.
- Meanwhile, let's make the vanilla cheesecake filling. Put all of the ingredients into a blender and blend until smooth and creamy.
- Lastly, create a crumble by combining buckwheat flour, vegan butter, and sugar.
- Take the crust out of the oven and carefully pour in cheesecake filling, add red currants, and lastly crumble.
- Bake at 180°C (350F) for about 45 minutes. Serve completely cold, dusted with powdered sugar. Enjoy!