Wonderful Vegan Cheesecake
Prep. Time
45 minutes
Cook Time
1 hour
Servings
10'' pan
Difficulty
Expert
Soy-Free, Gluten-Free, dairy-free, egg-free
This cake has excelled beyond my wildest expectations... it brings together the perfect balance of creamy texture and delicate indulgent flavors, resulting in a dessert that's both rich and light. To make sure you ace in making this cake the first time, I strongly advise you to thoroughly read through the recipe before you start working. There are a few important factors that significantly affect the results, such as the gentle mixing, folding in aquafaba, and slow baking. It might take a little patience, but the result is a stunning cheesecake that will surely impress anyone lucky enough to try it.
Ingredients
All cheese types I used are Kite Hill
16oz (450g) cream cheese
8oz (230g) ricotta cheese
11.6oz (330g) sour cream
Zest from one lemon
2 tbsps lemon juice
2 tsps vanilla extract
2oz (60g) + 1tsp corn starch
2.5oz (70g) all-purpose flour
1 tsp baking powder
7oz (200g) granulated sugar
6 fl.oz (180ml) chickpeas' aquafaba (canned)
Instructions
Preheat the oven to 350°F (170°C), using convection if available.
Place an oven-safe dish filled with water at the bottom of the oven to create a steam bath.
In a mixing bowl, combine all the cheeses, lemon zest, 1 tablespoon of lemon juice, vanilla extract, and 1.6oz/50g sugar. Mix until smooth, but avoid over-mixing to prevent excess air.
In a separate bowl, whisk together the baking powder, flour, and cornstarch.
Gradually add the dry mixture to the cheese mixture, carefully stirring until smooth and consistent.
Place aquafaba in a stand mixer and beat on high speed until foam forms. After about 1 minute, slowly and gradually add the remaining sugar.
Continue mixing on high speed for 10-12 minutes until a stable, bright white cream forms.Gently fold the whipped aquafaba into the cake batter in three "doses". Fold slowly after each addition until fully combined and smooth.
Grease the sides and bottom of a 7-inch springform pan.
Pour the cheesecake batter into the pan and place it in the oven.
Bake for 1 hour (add 10-15 extra minutes if needed). Do not open the oven during baking to maintain steam and reduce cracking of the forming top crust.
The cake should be firm around the edges but slightly jiggly in the center (that's oaky), with a lightly golden top.
Remove the cheesecake from the oven and let it cool for at least 1 hour. Allow it to cool completely, ideally overnight, before slicing.
Notes
Aquafaba is the brine from cooked or canned beans, and it contains soluble proteins, starches, and saponins that leach out from the beans during cooking. These compounds trap air and form stable foams or emulsions when whipped or mixed—much like egg whites. The proteins provide structure, the starches add viscosity, and the saponins act as natural surfactants, lowering surface tension so bubbles stay intact. That’s why aquafaba can create lift and lightness in baked goods.
Corn starch can be substituted with tapioca flour.
All-purpose flour can be replaced with GF flour with a pinch of xantham gum (unless the flour already comprises it).
The Latest Bite
No-Bake Pistachio Ice Cream Cake
I love ice-cream cakes, and it is so hard to find vegan ones in stores, so I knew at some point I'd want to try and whip a recipe up, but one thing that's always a factor for me is whether or not it'll be a time-consuming project or not. If I need to use my mixer, food processor or oven, it means I need to plan for more dishes and more time spent on this, and that's where I sometimes hold off on exploring and developing new recipes. I was not only aiming for an easy-to-make recipe here, but also one that requires very few ingredients and as allergen-friendly as possible. This makes it a store-in-the-freezer dessert for when I have unexpected guests, or when we are on the road and want an indulgent treat.
Made primarily from raw pistachio butter, coconut cream and almond flour, this easy no-bake cake is elemental and holds texture and flavor impressively. Compliments are guaranteed!