Hi guys! Sorry it’s been a while again but I’m a busy bee these days! Today I have this super epic, easy recipe that I can’t wait for you to try!
It was my first time making a baked cheesecake, and it turned out better than I thought! Super creamy and the texture was just like normal cheesecake! Pretty nice twist after years of eating only cashew based cheesecakes.
Gastrawnomica’s Vegan BAKED, Crustless Blueberry-Tofu Cheesecake!
Makes 1 small cheesecake
350 grams (1 block) medium firm tofu, not silken
110 ml almond milk
1/4 cup agave or coconut nectar
5-7 stevia drops (to taste)
50 grs melted coconut oil (around 3 1/2 Tbsp)
1/2 Tbsp vanilla extract
1/4 cup blueberries, fresh or frozen
Preheat oven to 185ºC.
Blend all the ingredients except for blueberries until creamy and smooth. Spread half of the mixture into a small cheesecake pan (you can use any crust of choice if you want to but the original recipe is crustless).
Blend the rest of the mixture with blueberries and add water if needed until creamy, I used around 1/2 cup room temperature water but it will depend on your high speed blender.
Spread blueberry layer on top of vanilla mixture and bake for 1 hour until the edges start to look a bit golden and the center is firm.
Remove from oven and let it cool down. Once cool, take out from cheesecake pan and refrigerate overnight or at least 6 hours (do NOT skip this step!).
After this time your cheesecake will be ready and very firm and smooth. Cut in slices and top with your favorite fruits!