Description
This vegan lemon cheesecake features a buttery cookie crust, a smooth and creamy silken tofu and yogurt filling infused with fresh lemon curd, and a fluffy Italian meringue topping. Baked to perfection and chilled overnight for the best set, it’s a refreshing and elegant plant-based dessert perfect for special occasions or gatherings.
Ingredients
Scale
Crust
- 250 g vegan cookies (biscoff recommended)
- 90 g vegan butter, melted
Filling
- ¾ batch vegan lemon curd (prepared ahead)
- 400 g soft silken tofu
- 240 g vegan Greek-style yogurt
- 120 ml single soy cream (or oat cream, or coconut cream)
- 125 g granulated sugar
- 2 teaspoons vanilla extract
- 40 g cornstarch
Topping
- ½ batch vegan Italian meringue (prepared fresh before serving)
- Remaining vegan lemon curd for spreading
Instructions
- Read and plan: Familiarize yourself with the entire recipe and instructions. Note that the cheesecake needs to set overnight and the meringue topping is best made fresh on serving day.
- Prepare lemon curd and pan: Make the vegan lemon curd ahead of time and refrigerate. Line the sides and double line the base of a 7.5 or 8-inch springform pan with parchment paper to prevent sticking.
- Preheat oven: Place an aluminum baking sheet or baking tray in the middle rack of your oven and preheat to 160°C fan-forced (320°F) or 180°C conventional (356°F).
- Make crust: In a food processor, pulse the vegan cookies and melted butter until the mixture sticks together when pressed. Press this crust mixture firmly into the base and up the sides of the prepared pan. Refrigerate while preparing the filling.
- Blend filling: In a high-speed blender, combine about 200 g (½ cup) of the lemon curd with the soft silken tofu, vegan Greek-style yogurt, single soy cream, granulated sugar, vanilla extract, and cornstarch. Blend until smooth and creamy.
- Bake cheesecake: Pour the filling into the prepared crust-lined pan and place it on the preheated baking tray in the oven. Bake for 65 minutes, until the top is lightly browned and the center has a slight jiggle.
- Cool and set: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to gradually cool. Then transfer the pan to the refrigerator to chill and set for at least 8 hours or overnight.
- Heat lemon curd topping: Warm the remaining lemon curd gently in a saucepan while stirring until it reaches a spreadable consistency. Spread it evenly over the chilled cheesecake and return to the fridge for 30 minutes to set.
- Prepare meringue topping: Make the vegan Italian meringue fresh as per recipe instructions. Spoon the meringue over the lemon curd-topped cheesecake before serving and finish by torching the meringue with a blow torch for a toasted finish.
Notes
- The cheesecake is best made 1-2 days ahead to allow proper setting time overnight in the fridge.
- Biscoff cookies are recommended for the crust for their rich flavor and texture, but other vegan cookies may be substituted.
- Vegan Greek-style yogurt adds creaminess and a slight tang; soy cream, oat cream, or coconut cream can be used depending on dietary preference.
- Cornstarch acts as a thickening agent to help the filling set properly.
- The meringue topping is made with aquafaba (chickpea water) and should be prepared fresh on serving day for best texture.
- Use a high-speed blender for a silky smooth filling without lumps.
- A blow torch is preferred to toast the meringue topping evenly, but you can also use a broiler with caution.
- Prep Time: 30 minutes (plus chilling and setting time)
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, Western
