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, a tradition to make at this time of year. This recipe is non-dairy. Creamy tofu is used instead of dairy cheese, so if you’re dairy sensitive, then this cheesecake is just for you.
This cheesecake is sweetened with monk fruit. The monk fruit, a sub-tropical melon, was named after monks that harvested it in the mountains of southern China for centuries. It has a very low glycemic index, making it a great alternative for those watching their sugar intake.
As we enjoy this non-dairy cheesecake, let us have the intention of refining our taste buds and eating to live healthy and well. A slice of cheesecake on a ginger crumb crust is a responsible flex meal and in the holiday spirit. Happy Shavuot!
Mise En Place
Vegan Cheesecake Filling
32 oz vegan cream cheese - four 8 oz containers - I use Tofutti cream cheese
10 oz - 2 small cans of coconut cream - I use Native Forest
1 1/4 cups of monk fruit powder
4 tbsp arrowroot - cornstarch substitute
2 tsp vanilla extract
3 tbsp fresh lemon juice
Instructions
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 at first, but it does firm up as it cools
remove from the oven and let cool on the counter for 15 minutes, then place in fridge for a minimum of four hours (overnight is best)
Slice and serve with raspberries or strawberries on top - you can also drizzle a strawberry lemon sauce over your cheesecake (recipe below)
pat the ginger crust with your palm or back or class around the entire bottom and sides
pour the whole batter on top of ginger crust
cheesecake bakes for 50 minutes at 375 then sits in the oven for 10 more minutes
allow the cheesecake to settle on the counter for 15 minutes
Ginger Crust
1 1/2 cups ginger crumbs - 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 spring pan or pie dishes
press the crust mixture into the pan with your palm or use the bottom of a cup and pat down firmly, and up the side of the pan
Strawberry Lemon Sauce
1 1/4 cups of strawberries
lemon zest - outermost layer 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
Genia’s Spoon Me Tips
Monk Fruit powder is a great natural sweetener. I sometimes drizzle the powder in plain yogurt to give it a little extra sweetness. You can also drizzle a little on fruit. Read the label, because not all monk fruit is created equal. Some manufacturers include added ingredients like molasses and erythritol, which can cause digestive issues. Look for a pure monk fruit powder 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 make sure the tofu is organic and non-GMO - and I love it. Try not to make tofu your main source of protein. Eat it in moderation.
Much Delicious Love,
Genia