Vegan Rose Water Vanilla Bean Cheesecake Chai Hazelnut Crust Maple Whipped Coconut Cream Toasted Hazelnuts Food

CREAMY VEGAN CHEESECAKE

Steps:

• Adjust an oven rack to the lower-middle position and preheat the oven to 350 degrees Fahrenheit/180C.
• In a food processor, process the graham crackers/digestive biscuits and the sugar until you have fine crumbs. Add the butter while pulsing, bit by bit, for about 10 1-second pulses.
• Transfer the crumb mixture to a sprayed/ buttered 9-inch springform pan and press evenly into the bottom. If desired, you could also line the pan with parchment paper but it is not necessary. Pack the crumbs into the base of the springform pan, and also slightly up the sides.
• Bake for 10 minutes, until fragrant and golden brown. Remove from the oven, and cool on a wire rack to room temperature. Once cooled, wrap in aluminum foil, ensuring that the foil goes all the way up the sides and around the pan (this is for the water bath).
• Change the temperature to 325°Fahrenheit/165°Celsius.
• In a bowl of a stand mixer, beat the cream cheese to break it up and soften it slightly, about 10 seconds. With the machine running, add the sugar mixture in a slow stream; and beat until combined, creamy and smooth - about 3 minutes on low. Scrape down the sides of the bowl as needed.
• In a small separate bowl, mix that ⅓ cup of the coconut cream with the cornstarch, stirring completely until the cornstarch is dissolved.
• Add that cornstarch mix and the remaining 1 cup coconut cream into the mixer, incorporating for about 15 seconds each. Scrape the bowl after each addition.
• Add the lemon juice, vanilla and salt and mix to combine.
• Give the bowl a final scrape and pour the mixture into the prepared springform pan. Place the foil wrapped pan into a roasting pan or really any oven safe pan large enough to fit it. Pour boiling hot water in the pan and at least half way on the sides of the pan.
• Place gently into the oven on the middle rack. Bake until the center jiggles slightly, the sides start to puff, and the surface is no longer shiny, about 70 to 75 minutes and no longer. Turn off the oven and prop the door of the oven open with a potholder or wooden spoon to allow some heat to escape. Allow the cake to cool in the oven for about an hour.
• Transfer the springform pan to a wire rack and run a small paring knife around the edges of the pan to loosen the cake. Let it sit at room temperature for anywhere between 1-3 hours to cool completely. After that, place the cheesecake in the fridge to set for at least 6 hours (overnight is even better!).
• Top with your favorite toppings, slice and enjoy! Place the cheesecake into an airtight container in your fridge to store properly! You could also wrap foil around it, or a reusable wrap/seal.

7-INGREDIENT VEGAN CHEESECAKES

Steps:

• Add dates to a food processor and blend until small bits remain and it forms into a ball. Remove and set aside.
• Next add nuts and process into a meal. Then add dates back in and blend until a loose dough forms - it should stick together when you squeeze a bit between your fingers. If it's too dry, add a few more dates through the spout while processing. If too wet, add more almond or walnut meal. Optional: add a pinch of salt to taste.
• Lightly grease a standard, 12 slot muffin tin (as original recipe is written // adjust if altering batch size). To make removing the cheesecakes easier, cut strips of parchment paper and lay them in the slots. This creates little tabs that makes removing them easier to pop out once frozen.
• Next scoop in heaping 1 Tbsp amounts of crust and press with fingers. To pack it down, use a small glass or the back of a spoon to compact it and really press it down. I found the bottom of a glass works well. If it sticks, separate the crust and the glass with a small piece of parchment. Set in freezer to firm up.
• Add all filling ingredients to a blender and mix until very smooth. For the coconut milk, I like to scoop the "cream" off the top because it provides a richer texture. But if yours is already all mixed together, just add it in as is.
• You don't need a Vitamix for this recipe, just a quality blender. I mixed mine for 1 minute, then "liquified" or "pureed" it until silky smooth. If it won't come together, add a touch more lemon juice or agave or a splash more coconut milk liquid as the liquid should help it blend better.
• Taste and adjust seasonings as needed. If adding peanut butter, add to the blender and mix until thoroughly combined. If flavoring with blueberry or caramel, wait and swirl on top of plain cheesecakes (optional).
• Divide filling evenly among the muffin tins. Tap a few times to release any air bubbles, then cover with plastic wrap and freeze until hard - about 4-6 hours.
• Once set, remove by tugging on the tabs or loosening them with a butter knife. They should pop right out. Our favorite way to devour these was with a little more caramel and a touch of coconut whipped cream. But they're perfect as is! Keep in the freezer for up to 1-2 weeks.
• Optional: You can set them out for 10 minutes before serving to soften, but I liked them frozen as well.

VANILLA BEAN CHEESECAKE WITH WALNUT CRUST

Steps:

• Preheat oven to 350° and butter a 10-inch springform pan.
• In a food processor or blender, pulse walnuts with 1/4 cup of the sugar until finely ground. Add butter and pulse until the mixture looks like moist sand. Press crumbs into bottom of pan. Bake for 12 minutes, or until lightly browned around the edges.
• In a small mixing bowl, mix sour cream with 1/4 cup sugar and 1 teaspoon of the vanilla extract. Cover and set aside.
• Reduce the oven temperature to 300°.
• In a stand mixer fitted with a paddle or using a handheld electric mixer, beat cream cheese on low speed with the remaining sugar and the vanilla seeds until JUST combined. Beat in eggs one at a time. Add remaining vanilla extract and the almond extract. Slowly mix in cream until smooth. Pour batter into pan and bake for 65 minutes or until lightly golden and slightly jiggly in the center.
• Immediately pour the sour cream topping over the cheesecake and smooth the surface with back of spoon or spatula.
• Return to oven and bake an additional 5 minutes.
• Place on wire rack and let cool to room temperature.
• Run a thin sharp knife around cake and remove the ring.
• Refrigerate for 3 hours. Remove cheesecake and cover loosely with plastic wrap. Return to refrigerator and leave overnight before serving.