10 Star Vegan Cheesecake Over A Ginger Crust
Vegan Non-Dairy Nut-Free Gluten-Free
Celebrate the receiving of the 10 commandments with this decadent cheesecake. It’s a tradition to make cheese cake at this time of year. This recipe is non-dairy. Creamy tofu is used instead of dairy cheese, therefore, for the dairy sensitive this cheese cake is for you.
This cheese cake is sweetened with monk fruit. It was named after monks that harvested the fruit (sub-tropical melon) in southern Chinese mountains for centuries. It has a very low glycemic index, therefore, it’s a great alternative if you’re watching your sugar intake.
As we eat and enjoy this non-dairy cheesecake have the intention of refining our taste buds, our palettes, and eat to live healthy and well. A slice of cheesecake on a ginger crumb crust is flex appealing and in the holiday spirit. Happy Shavuot!
Mise En Place - !0 Star - 10 Commandments - 10 delicious bites of bliss
Vegan Cheesecake Filling
32 oz vegan cream cheese - 4 - 8 oz containers - I use tofutti cream cheese
10 oz - 2 small cans of coconut cream - I use Native Forest
1 1/4 cups monk fruit powder
4 tbsp arrow root - corn starch substitute
2 tsp vanilla extract
3 tbsp fresh lemon juice
preheat oven to 375 degrees if using a spring pan or 350 if using pie dishes
beat the tofutti cream cheese with a handheld mixer until smooth, about 1 minute
Add the rest of the ingredients to the bowl with the cream cheese and beat until smooth
pour into the pan or pie dishes over the ginger crust and smooth evenly
place in the oven for 50 minutes - keep oven door shut - turn off oven and let the cheesecake sit in the oven for 10 more minutes
the cheesecake will be jiggly - It does firm up as it cools
Remove from the oven and let it cool on the counter for 15 minutes than place in fridge for hours: 4 hours minimum or overnight is best
Slice and serve with raspberries on top or sauce of your choice
Strawberry Sauce
1 1/4 cups of strawberries
lemon zest - zest of lemon peel
place strawberries and lemon zest in a mini food processor and blend until smooth
chill sauce in fridge and drizzle over cheesecake when ready to serve
Ginger Crust
1 1/2 cups ginger crumb - in a mini food processor grind up an 8 oz bag of ginger cookies. I use Mi-Del Ginger Snaps
5 tbsp coconut oil - melted
1/4 cup monk fruit powder or granulated sugar
place all the ingredients in a bowl and mix until blended
prepare a 9” springform pan or 2 deep pie dishes
wrap the bottom and sides with foil and cut out a piece of parchment paper to place on the bottom of pan
press the crust mixture into the pan with your palms or use the bottom of a cup and pat down firmly, and up the side of the pan
Genia’s Spoon Me Tips
Monk Fruit powder is a great natural sweetener substitute. It can be used for baking - as in this recipe. I sometimes drizzle the powder in plain yogurt to give it a little sweetness and teas. You can also drizzle a little on fruit. Read the label, not all monk fruit is created equal. Some manufacturers include added ingredients like molasses and erythritol - which can cause digestice issues. Look for a pure monk fruit in a health food store.
Tofu makes a great stir fry. It’s also a meat free protein. Tofu comes from soy which is high in estrogen. I personally do not eat tofu very often but when I do I love it and make sure the tofu is organic and non-GMO. Try not to make tofu your main source of protein. Eat it in moderation.
Much Delicious Love,
Genia