| Prep: 20 mins | Cook: 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 621 | 40g | 22g | 60g |
| sugars | fibre | protein | salt |
| 32g | 2g | 10g | 0.10g |
Why I Love Brazilian Vegan Cheesecake
One of the joys of food is how it carries the essence of myriad cultures and embodies a sense of belonging. And that is why I am in love with this Brazilian recipe, a lusciously velvety, and rich Vegan Cheesecake. I adore the way it allows me to revisit my roots and traditions and opens up pathways to new horizons at the same time. Drawing inspiration from my family recipes, I seek to infuse love and warmth into every dish I craft, this delightful Vegan Cheesecake being no exception. So let’s embark on this gastronomic journey together!
Inspiration Behind The Recipe
As a gourmand, I continually draw inspiration from various cuisines around the globe. This Vegan Cheesecake is inspired by Brazil’s world-renowned culinary artist, Alex Atala. The simplicity yet the lingering taste of the recipes he fondly crafts truly resonates with me. Indeed, it’s his passion for transforming vegan ingredients into gourmet delicacies that inspired me to create this Vegan Cheesecake.
Moulded with love and a blend of sumptuous ingredients, this Vegan Cheesecake is a testament to the fact that veganism need not restrict you from exploring and enjoying a world of flavours. I love the aromatic overtones of freshly squeezed lemon juice mingling with the rich, creamy texture of the cashews and coconut milk. The subtle sweetness of maple syrup perfectly complements the hint of salt, while the graham cracker crumbs add an irresistible crunch to the dessert. The final touch of fresh or frozen fruit as a topping makes this delicacy not just lip-smacking but visually appealing too.
A Perfect Partner to Any Meal
This Vegan Cheesecake is by no means standalone. It complements a variety of dishes wonderfully, making it the perfect round-off to any meal. For instance, it pairs exotically with a light, uncomplicated Brazilian chicken curry, the spicy weightiness of the curry balancing flawlessly with the sweet creaminess of the cheesecake.
I’ve always believed that behind every great recipe, there is a story to tell. Cooking is an art that transcends borders and differences, and finally ends up as a plateful of comfort, love, and memories. It’s this belief and love for food that I bring to you through this irresistibly palatable Vegan Cheesecake.
What You’ll Need
- 1 and 1/2 Cups of Graham Crackers Crumbs
- 1/2 Cup of Melted Vegan Butter
- 1/2 Cup of Sugar
- 1/4 teaspoon of salt
- 2 Cups of Raw Cashews (Soaked for 4-6 hours)
- 1 Cup of Canned Full-Fat Coconut Milk
- 1/2 Cup of Freshly Squeezed Lemon Juice
- 1/2 Cup of Maple Syrup
- 2 Teaspoons of Vanilla Extract
- 1 Cup of Fresh or Frozen Fruit (for topping)
Method
Step One
First, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Now, in a medium bowl, combine your graham cracker crumbs, melted vegan butter, sugar, and salt. Stir until the texture looks similar to wet sand.
Step Two
Press this crumb mixture firmly into the bottom of a 9-inch springform pan. Bake in your preheated oven for about 10 minutes, or until set. Once baked, set aside to cool.
Step Three
While your crust is cooling, drain the soaked cashews and place them in a high-powered blender. Add the full-fat coconut milk, lemon juice, maple syrup, and vanilla extract to the blender as well.
Step Four
Blend these ingredients on high until very smooth. This may take a few minutes, depending on the power of your blender. You’re aiming for a completely smooth, creamy mixture.
Step Five
Once the mixture is ready, pour it over your pre-baked crust. Spread it out evenly, using a spatula if necessary.
Step Six
Place the cheesecake in the refrigerator and let it chill for at least 4-6 hours, or overnight if possible. This will allow it to fully set.
Step Seven
Just before serving, top your cheesecake with your chosen fresh or frozen fruit. Slice and serve chilled. Enjoy your vegan cheesecake!
