ABOUT THE RECIPE:
This amazing Vegan Lemon-Raspberry Swirl "Cheesecake" tastes incredibly creamy and delicious. It’s a fruity, sweet dessert that makes a gorgeous presentation to impress your family and guests. Even though this yummy recipe has quite a few steps - it's well worth the effort - the results are spectacular!
Makes 8 to 10 Servings
Gluten-free friendly
INGREDIENTS:
FILLING
1 cup chopped and/or halved raw cashews
1/2 cup water
1 block (14 to 16 ounces) extra-firm regular tofu, well-drained (see note)
1/2 cup freshly squeezed lemon juice (from about 3 medium lemons)
2 tablespoons quick cooking rolled oats (use gluten-free, if needed)
1 cup vegan cane sugar or raw cane turbinado sugar
1/16 rounded teaspoon ground turmeric
CRUST
2 rounded tablespoons vegan buttery spread, plus more to coat pan
1 1/2 cups vegan lemon or ginger cookie crumbs (about 20 to 25 cookies, use gluten-free, if needed, see note)
RASPBERRY SWIRL
3 rounded tablespoons seedless raspberry jam or preserves
Scant 1/2 tablespoon water
INSTRUCTIONS:
Put the cashews and 1/2 cup water into a small bowl. Refrigerate for 2 to 4 hours. Preheat the oven to 375 degrees F.
Generously coat the bottom and sides of a 9-inch round springform pan with vegan buttery spread. To make the crust, put the cookie crumbs in a medium-sized bowl and add 2 rounded tablespoons vegan buttery spread. Blend together using a dough blender until the mixture resembles wet sand. Evenly press the mixture into the prepared pan, using the bottom of a measuring cup to flatten the crust into an even layer. Pre-bake the crust for 5 to 6 minutes. Put the pan on a wire rack and let cool for 10 minutes, while you make the filling.
To make the filling, drain the cashews (that have been soaking) and rinse thoroughly in cold water. Put the drained cashews, tofu, lemon juice, oats, sugar and turmeric in a blender container. Blend together for 30 seconds to 1 minute, or until completely smooth. Pour the mixture over the cooled crust and smooth out the top using a rubber spatula.
To make the raspberry swirl, put the raspberry jam or preserves and water into a small bowl and vigorously stir to combine. Carefully spoon long, thin lines of the raspberry jam mixture over the top of the vegan cheesecake, about 5 to 6 “lines” in all. Then, using a wooden skewer, or the tip of a knife, gently swirl the raspberry jam into the top of the cheesecake in a pleasing, marbleized pattern. Put the vegan cheesecake on a rectangular sheet pan (to catch any drips) and bake for 35 to 45 minutes, or until the center is almost firm to the touch. (The raspberry filling will be very soft at this point, but it will firm up once the cheesecake chills in the refrigerator).
Put the vegan cheesecake on a wire rack. Immediately, and gently, run a table knife around the perimeter of the vegan cheesecake. Let the vegan cheesecake cool for 30 minutes, then carefully remove the springform rim. Serve warm (the vegan cheesecake will still be soft until it is thoroughly chilled) or cover loosely and refrigerate for 4 to 6 hours, or overnight to firm up, and serve cold.
Chef’s note: If you are cooking gluten-free, make certain to purchase certified gluten-free tofu and gluten-free, vegan cookies, available in many supermarkets.