Vegan German Cheesecake
Vegan German Cheesecake
I WAS ENGAGED IN GERMANY! Need I say more? Well, I am going too anyways. :)
Germany will forever be a special place in my memory because it was the place where Bill asked me to spend the rest of my life with him. I was surrounded by foreign family members that loved me more than I could have ever imagined. Even though I was the only American most of them had ever known, they welcomed me and all of my American attributes immediately into their Iranian/German family.
When Jesus chooses to love you through people. You tend to never forget them, especially not forget the special meals you shared together.
While in Germany I ate LOTS of scrumptious NOT SO vegan dishes. This was way before my health nut time frame began. I ate bread, bread, and more bread. I ate every kind of stinky smelling cheese you can imagine. And most of all, I learned about the delightful GERMAN cheesecake and what makes it wayyyy better than the typical American version most of us grow up knowing about!
Let's just say the key word is Quark. I will explain below.
Enjoy this recipe, my friends. It brings back sweet German memories every time I take a bit. Even if you have never been to Germany...you will get a small taste of it by trying this recipe.
2 Cups Raw Cashews
2 Cups Coconut Cream
3 Cups Quark (Plain Soy Yogurt)
2 TBS Arrowroot Starch
1 1/3 cup Maple Syrup
4 TBS Coconut Oil
4 TBS Lemon Zest
5 TBS Fresh Lemon Juice
(2) pinches Salt
2 Cups Organic non-bleached white flour
3 TSP Ener-g Egg Replacer (mix w/ 4 TBS water)
4 TBS Coconut Oil
2/3 Organic Palm Sugar
2 TBS Baking Powder
2 TBS Lemon Zest
1 pinch of salt
2 TBS Water
1/4 Cup Palm Sugar (or whatever healthy sugar you have)
2 cups (Your choice) frozen strawberry's, blueberry's, or cherries! You could even mix these if you want
1 TBS Lemon Juice
2 TSP Tapioca Starch
1) NIGHT BEFORE (MAKING VEGAN QUARK) - Take your 3 cups of soy or coconut yogurt (I have played with the two and Soy has better texture for the cheesecake). Place the yogurt in a nut-milk bag and let it strain all the liquid out all night long in the refrigerator! The next day it will be super thick and ready to make your vegan cheesecake the best thing since....well, Vegan German Cheesecake.)
2) NEXT DAY - Soak cashews in warm water for 15 minutes.
3) Preheat oven to 325°
4) Put the sugar and coconut oil in your mixer with a whisk attachment. (This is a very serious part of GERMAN Cheesecake! The coconut oil DOES NOT need to be melted. It's better if it room temp to make it more solid. MIX WELL. It should look like sand!)
5) Then add baking powder, egg replacer, lemon zest, and salt. Mix well.
6) Lastly, add the flour. Mix well. It is going to be thick and it should stick together when pressed.
7) Get a round Spring Cheesecake Pan! (Using this type of pan is the traditional way of doing it, so I highly encourage you to buy one and use it. It is very beneficial in vegan baking.)
8) Put parchment paper on the bottom or rub coconut oil on the pan to prevent sticking.
9) Press the crust on the bottom of the pan and all the way up the sides. You should be able to tell in the picture above. You just continue pressing the crust all the way to top edge. Press down firmly.
10) Bake for 5 minutes at 325°F.
11) Place the cashews, coconut cream (I make my own blending coconut shreds with a little water), Quark, Arrowroot Starch, Maple Syrup, Coconut Oil, Lemon Zest, Lemon Juice, and salt into the blender! Blend until undeniably smooth!!!
12) After 5 minutes is up and your crust is out of the oven. Raise the temperature to 375°F (to prepare the oven for the cheesecake.)
13) Once mixture is smooth, pour mixture into your baked crust. Pop that baby in the oven for 50 minutes. The top should be a nice golden brown when it's done. (Be mindful of the very top of the crust burning.)
While you are waiting for the cheesecake to bake. You can make the topping!
1) Put the water into a medium size pan. Bring it to a boil. Once boiling, add the sugar and stir.
2) Once the sugar in dissolved add the fruit and turn it down to a low heat.
3) Stir every few minutes. Once the fruit is no longer frozen add the lemon juice and stir some more.
4) Take about 4 TBS of the syrup out of the pan and put into small bowl.
5) Add the Tapioca Starch to the small bowl mixture and whisk until all the clumps are gone. Then add it back to the fruit mixture and stir. This should thicken up your syrup very nicely. Turn off the heat and stir occasionally.
1) Once you take your cake out of the oven. Let it cool for 15 minutes.
2) Once cooled. Place in the refrigerator for 2 hours.
3) Then take it out of the fridge and pour the fruit topping on top of the cheesecake. Spread it evenly all along the top. The goal is for the white cheesecake part not to be seen because of the fruit.
4) Place it back in the refrigerator overnight.
5) Now is the time to take the cake out of your pan and enjoy the bliss. Some have told me they like this recipe better than the real thing. Let me know yours thoughts. Here my slice of Germany to you. I hope it tickles your heart they way it always does mine.