Description
This Baked Vegan Lemon Cheesecake features a crisp vegan cookie crust, a smooth silken tofu and vegan yogurt filling infused with tangy lemon curd, and a light, fluffy vegan Italian meringue topping. Perfectly baked to achieve a slight jiggle and topped with freshly prepared lemon curd and torched meringue, this cheesecake is a delightful dairy-free dessert best made ahead for optimal flavor and set texture.
Ingredients
Scale
Crust
- 250 g vegan cookies (biscoff recommended)
- 90 g vegan butter (melted)
Filling
- ¾ batch vegan lemon curd (prep-ahead option)
- 400 g soft silken tofu
- 240 g vegan Greek-style yogurt
- 120 ml single soy cream (or oat cream or coconut cream)
- 125 g granulated sugar
- 2 teaspoons vanilla extract
- 40 g cornstarch
Toppings
- ½ batch vegan Italian meringue (freshly made before serving)
- Remaining lemon curd for topping
Instructions
- Read instructions carefully: Since the cheesecake has several components including the vegan lemon curd and meringue, review the recipe fully. Note that the cheesecake requires refrigeration overnight for setting, and the meringue topping is best made fresh on serving day.
- Prepare pan and lemon curd: Make the vegan lemon curd per your recipe and chill until needed. Line a 7.5 to 8-inch springform pan with parchment paper on the sides and double layer the base.
- Preheat oven: Place an aluminum baking sheet in the oven’s middle rack. Preheat to 160°C (320°F) fan-forced or 180°C (356°F) conventional.
- Make crust: In a food processor, combine cookies and melted vegan butter. Blitz until mixture holds together when pressed. Press this crust mixture evenly into the base and sides of the prepared pan. Refrigerate while making the filling.
- Blend filling: In a high-speed blender, combine 200 g (~½ cup) lemon curd with silken tofu, vegan Greek yogurt, soy cream, sugar, vanilla extract, and cornstarch. Blend until smooth and creamy.
- Bake cheesecake: Pour the filling into the crust-lined pan. Place on the preheated baking sheet in the oven and bake for 65 minutes, until the top is lightly browned and the center has a slight jiggle.
- Cool and chill: Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. Then transfer to the fridge for 8 hours or overnight to fully set. Meanwhile, reduce aquafaba as part of the meringue preparation and chill.
- Apply lemon curd topping: Warm the remaining lemon curd gently in a saucepan, stirring to make it spreadable. Spread evenly atop the chilled cheesecake with an offset spatula or spoon. Refrigerate an additional 30 minutes.
- Prepare and add meringue: Make the vegan Italian meringue fresh following your recipe. Spoon it generously onto the lemon curd layer just before serving. Use a blow torch to lightly brown and set the meringue topping.
Notes
- Best served after chilling overnight to allow flavors to meld and cheesecake to set properly.
- The crust works best with sturdy vegan cookies like biscoff but can be substituted with other vegan digestive biscuits.
- The vegan Italian meringue should be prepared fresh to maintain its light texture and ability to be torched.
- Line the springform pan carefully to prevent leaks and ease removal.
- Use a high-speed blender for a truly smooth filling without graininess.
- Adjust sweetness or lemon tang by varying amount of lemon curd used in filling and topping.
