Vegan Baked Cheesecake // Vegan // Breaking Chegan скачать в хорошем качестве

Vegan Baked Cheesecake // Vegan // Breaking Chegan

Rich and Creamy Vegan Cheesecake. A Baked Cheesecake with a Graham Cracker Crust and a Delicious Fruit Topping! Thanks For Watching! Full Recipe Below! Music:   / boom-bap-chill-instrumental-2016-smoke-wit...   Instagram:   / breakingchegan   Vegan Baked Cheesecake with a Graham Cracker Crust Servings: 8 - 10 Prep Time:30M Cook Time: 1H35M Total Time: 2H5M Summary: Rich and Creamy Vegan Cheesecake. A Baked Cheesecake with a Graham Cracker Crust and a Delicious Fruit Topping! Ingredients: Crust 2 cups (360g) Graham Cracker 1/2 cup (100g) Sugar 3/4 cup (150g) Vegan Butter, Melted Filling 16oz (465g) Vegan Cream Cheese 1 cup (280g) Silken Tofu 1/2 cup (125g) Almond Milk 1/3 cup (75g) Aquafaba 1 tbsp (15g) Vanilla Extract 1 tbsp (10g) Lemon Juice 1/2 cup (110g) Sugar 3 tbsp (20g) Cornstarch 1 tsp (5g) Salt Fruit Topping 3 cups (365g) Frozen Fruit (I Used Blueberries) 1/3 cup (83g) Maple Syrup 2 tbsp (30g) Brown Sugar Description: To Make The Crust: In the bowl of a food processor, add graham cracker crumbs and sugar. Pulse until they are well combined. While the food processor is mixing add the melted butter until the mixture sticks together when pressed with your fingers. Press into a a 9” springform pan (or whatever mold you decide to use). I brought the crust up the sides by about 2 inches, however, if you just want to have the crust on the bottom, you could cut the amount for the crust recipe in half and just press the crust into the bottom of the pan. Bake at 350F for 5 minutes. Set aside to cool while you make the cheesecake filling. To Make The Filling: Whisk the dry ingredients together - cornstarch, sugar and salt. Set aside. In the bowl of a food processor, combine the remaining wet ingredients and mix to combine. Scrape down the sides of the bowl as needed. Add the dry ingredients to the food processor and mix until well combined. Transfer the mixture to the cooled crust. Lightly lift and tap the cake to release any bubbles. Bake at 325F for 90 minutes. Check the cake regularly towards the end. You want it to be set but you don’t want it to get too much colour. Remove from the oven and let cool at room temperature while you make the fruit topping. To Make The Fruit Topping: Add frozen fruit, maple syrup and brown sugar into a medium saucepan. Bring to a light boil, reduce heat and let simmer until the mixture has thickened. Let cool. Add the cooled fruit to the top of the cooled cheesecake. Let set in fridge for at least 1 hour. Enjoy!