The cheese cake is a classic dessert that includes as the main ingredient one or several types of cheese. It is one of the most consumed dairy desserts worldwide and there are different varieties depending on the country, region or even family. There are versions with fruit, nuts, jam, chocolate or even a vegan version, without dairy products, whose recipe I would like to share in recipes. This recipe is one of the simplest you can find, since few ingredients requires, it does not require baked and prepares in less than half an hour without having the time of cooling. The vegan cheese cake is composed of 3 three layers, as in the original recipe: a cookie base, a filling prepared with vegetable milk, vegetable yogurt and agar-water to thicken and give texture to the filling, and a homemade jam . By using yogurt for the filling, this recipe is less caloric than the original, without losing its rich flavor and texture. Likewise, it is a exquisite vegan cheesecake, although we can replace or eliminate this ingredient without problems. Take note of the steps and discover with us the recipe of Cheesecake Vegano, you will love it!
| 🚻 8 Diners | 🕘 30m | 🍵 Post | 🤯 Difness |
| Ingredients to make easy vegan cheesecake: |
| For the base: 150 grams of vegan cookies type MarÃa 3 tablespoons of vegetable margarine | For the filling: 3 Natural soy yogurts juice of 1 lemon 1 cup of soybean sugar or taste |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make easy vegan cheesecake:
1. Squeeze a lemon juice and prepare the other ingredients for the vegan cheese cake.
2. To prepare the base, chop the cookies and place them in the blender. Keep in mind that you have to use cookies without animal ingredients if you want to prepare a vegan cheesecake in its entirety. To do this, you can choose to make homemade cookies following this simple recipe for oat and banana cookies.
3. crossed cookies for a few minutes and add margarine.
4. Crush again until a kind of crumbs forms.
5. grease a round mold with removable edges or cover the background with baking paper. Then, pour the cookie crumbs inside and crush the dough with a fork to level the base of the vegan cheescake. Reserve in the refrigerator.
6. For filling, put soy milk in a saucepan.
7. When milk is very hot, almost boiling, add lemon juice, powder agar and, if you want, a sweetener. When using an already sweetened yogurt, I have not needed to add more sugar, however, the degree of sweetness of the vegan cheese cake goes to the taste of the consumer.
8. Take the boiling soy milk, keep the boil for a minute and incorporate the yogurt. Remove well and cook for several more minutes, removing from time to time.
9. Pour the filling into the mold and let stand in the fridge until it solidifies. In general, it usually needs about 2-3 hours. To accelerate the process, you can introduce the vegan cheesecake in the freezer for 30 minutes.
10. While the filling is cooled, prepare a jam to your liking. I have opted for a maracuyá and pineapple jam. To do it, heat the fruit pulp with the sugar and a small amount of water in a saucepan, removing often not to burn. Follow the process for about 20 minutes, or until the thick jam. Let it cool and cover the surface of the cake with it.
11. Once cold, carefully unmold the vegan cheesecake by extracting the edges of the mold.
12. Cut the vegan cheese cake into rations and serve it. As you can see, this is a vegan cheesecake without oven and very easy to do, ideal for all audiences and tastes. I have chosen to add lemon juice, but the truth is that orange juice also fits perfectly, providing a touch of different and delicious flavor. If you want to discover more vegan recipes, visit my blog target = _blank rel = NOFOLW class = outboundvegSpiration.
