Vegan Baked Cheesecake
If you want a sweeter cake I’d suggest making a sweeter sauce to go with the cake – fruit purée or chocolate sauce made of dates, water and raw cacao. It’s a good way to go if you are making the cake for a crowd with different preferences – the ones who prefer it sweeter can add the sauce and the ones who prefer milder tastes can enjoy the flavour and texture of the awesome tofu as well.
- Soak walnuts for 4 hours.
- Combine soaked nuts, salt and oat bran in food processor and process until fine crumbs and the ingredients start to stick together. Add dates and process again until everything is well combined and the batter sticks together when pressed between fingers.
- Line a 6-inch (15 cm) or 6.3-inch (16 cm) round springform cake tin with parchment paper. Press the crust into tin with your hands (wet your hands if it sticks) and bake in 375 degrees F (190 degrees C) oven for 10 minutes. Remove from oven and set aside.
- While the crust is baking, cut the tofu into small cubes and combine all filling ingredients (except poppy seeds and chocolate) in a blender. Process until homogeneous and silky batter forms. Taste and add more of sweetener, if you feel like it is not sweet enough for you.
- Finally mix in poppy seeds and chocolate.
- Pour the filling onto crust and bake in 350 degrees F (175 degrees C) oven for 45-50 minutes until the cake starts to turn golden.
- Let cool completely. It’d be ideal to let it sit in fridge for a couple of hours after it has cooled down.
- If you don’t have time to soak the walnuts, add 1-2 Tbsp of non-dairy milk or water for moistness.
- Use 6 juicy dates (or more) to sweeten the filling, if you are not on Candida diet.
- Prepare a sauce to go with the cake – fruit puree (mango, strawberry, banana-berry) or chocolate sauce made of dates, water and raw cacao (blend ½ cup juicy dates or soaked dried dates, 1 ½ Tbsp raw cacao, pinch of salt and as much water as needed for desired consistency).