{"id":13130,"date":"2024-07-07T16:13:29","date_gmt":"2024-07-07T13:13:29","guid":{"rendered":"https:\/\/www.light-recipes.top\/?p=13130"},"modified":"2024-07-07T16:13:29","modified_gmt":"2024-07-07T13:13:29","slug":"vegan-cheesecake-the-recipe-for-the-lactose-free-variant-with-berries","status":"publish","type":"post","link":"https:\/\/www.light-recipes.top\/?p=13130","title":{"rendered":"Vegan cheesecake: the recipe for the lactose-free variant with berries"},"content":{"rendered":"\n<h1 class=\"wp-block-heading\" id=\"pf-title\"><\/h1>\n\n\n\n<p class=\"wp-block-paragraph\">ingredients<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">For the base<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">vegan shortbread<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">200 gr<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Margarine<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">90 gr<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">For the cream<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Vegan cream cheese spread<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">350 gr<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">fresh vegetable cream<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">300 ml<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Powdered sugar<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">150 gr<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Lemon<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Vanilla powder<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">q.b.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">For the raspberry sauce<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Raspberries<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">125 gr<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Vanilla icing sugar<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">40 gr<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Lemon juice<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">6 ml<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">for the finish<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">mixed berries<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">200 gr<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Fresh mint<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">q.b.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The&nbsp;<strong>vegan cheesecake<\/strong>&nbsp;is the animal-derived variant of the classic cheesecake, the famous American cheesecake, which has now become a great classic of our local pastry, which can be enjoyed, in New York bakeries and beyond, both in the baked version&nbsp;and&nbsp;in&nbsp;the cold&nbsp;, no cooking.&nbsp;We were inspired by the latter and made it with 100% vegetable ingredients: for a&nbsp;<strong>dessert<\/strong>&nbsp;also suitable for lactose intolerant guests, ideal to serve at the end of a meal or for a special&nbsp;<strong>snack<\/strong>&nbsp;with friends.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">To bring it to the table, we start from the base, obtained by pulverizing the&nbsp;<strong>biscuits<\/strong>&nbsp;in the jug of a mixer, then mixing them with the melted margarine and then compacting them on the bottom of a 20 cm diameter springform pan.&nbsp;After a resting time, fill the pan with a lemon-scented cream, prepared by working the&nbsp;vegan spreadable cheese&nbsp;with the icing sugar, the&nbsp;<strong>vegetable whipped cream<\/strong>&nbsp;, a pinch of vanilla and the grated citrus zest in a bowl. and let it harden in the fridge for at least 12 hours.&nbsp;The result will be a voluptuous dessert with a very creamy bite, to be garnished with a&nbsp;<strong>raspberry sauce<\/strong>&nbsp;and fresh berries, as in this case, or served with your favorite topping:Strawberry coulis&nbsp;,&nbsp;caramel&nbsp;, melted dark chocolate\u2026<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">For an optimal result, not having used any&nbsp;thickener&nbsp;, it will be very important to respect the&nbsp;<strong>cooling times<\/strong>&nbsp;indicated here: for this reason our suggestion is to take advantage of the preparation by assembling the cheesecake the night before, so that it is ready the following day.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">If you prefer, instead of&nbsp;<strong>margarine<\/strong>&nbsp;, to choose excellent quality, you can opt for&nbsp;soy butter&nbsp;: with a neutral and delicate flavor, and easily available in specialized supermarkets.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Find out how to prepare vegan cheesecake by following the step-by-step procedure and tips.&nbsp;If you liked this recipe, also try other&nbsp;vegan desserts&nbsp;such as&nbsp;tiramisu&nbsp;,&nbsp;chocolate semifreddo&nbsp;or&nbsp;panna cotta&nbsp;.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">How to make vegan cheesecake<\/h2>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2023\/05\/1-cheesecake-vegana-trita-i-biscotti-638x425.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 1<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Collect the biscuits in the bowl of a mixer and blend them until they are reduced to a powder1.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2023\/05\/2-cheesecake-vegana-aggiungi-la-margarina-liquida-ai-biscotti-tritati-638x425.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 2<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Transfer them into a bowl, add the warm melted margarine2, previously melted in a bain-marie, and mix carefully.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2023\/05\/3-cheesecake-vegana-crea-la-base-di-biscotti-638x425.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 3<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">With the help of the back of a spoon, compact the biscuit mixture on the bottom of a 20 cm diameter springform pan lined with parchment paper3;&nbsp;then let the base harden in the fridge for half an hour.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2023\/05\/4-cheesecake-vegana-mescola-lo-spalmabile-veg-con-zucchero-e-aromi-638x425.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 4<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">On the side, work the vegan cream cheese in a bowl with half the icing sugar, the grated lemon zest and a pinch of vanilla powder4.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2023\/05\/5-cheesecake-vegana-monta-la-panna-con-lo-zucchero-a-velo-638x425.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 5<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Whip the cream firmly with the remaining icing sugar5.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2023\/05\/6-cheesecake-vegana-aggiungi-la-panna-allo-spalmabile-veg-638x425.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 6<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Incorporate the whipped cream into the prepared cream6, mixing briefly with the whisk at minimum speed.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2023\/05\/7-cheesecake-vegana-inserisci-il-composto-nello-staampo-638x425.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 7<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pour the creamy mixture obtained on the biscuit base, level the surface well7and put in the fridge for at least 12 hours.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2023\/05\/8-cheesecake-vegana-prepara-la-salsa-di-lamponi-638x425.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 8<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Prepare the raspberry sauce: collect the fresh raspberries in a thick-bottomed saucepan with the sifted icing sugar and lemon juice8.&nbsp;Put it on a gentle flame and let it all simmer gently for a couple of minutes, stirring frequently.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2023\/05\/9-cheesecake-vegana-filtra-la-salsa-ai-lamponi-638x425.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 9<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Sift the raspberry compote with a fine mesh sieve9, in order to obtain a smooth and velvety sauce, and let it cool in the fridge until serving.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2023\/05\/10-cheesecake-vegana-versa-la-salsa-sulla-cheesecake-638x425.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 10<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Once the rest time has elapsed, unmold the cheesecake onto a serving plate and pour the raspberry sauce onto the surface10.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2023\/05\/11-cheesecake-vegana-finale-638x425.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 11<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Garnish with whole berries and a few fresh mint leaves11.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2023\/05\/12-cheesecake-vegana-finale-fetta-638x425.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 12<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cut the vegan cheesecake into slices12, bring to the table and serve.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Advice<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">If you prefer, instead of cream cheese, you can use a&nbsp;vegan stracchino&nbsp;or&nbsp;<strong>soy yoghurt<\/strong>&nbsp;, strained overnight in a fine-mesh strainer lined with cheesecloth, in order to obtain a dry and compact consistency.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">If you like, you can garnish the cheesecake with&nbsp;<strong>chopped pistachios<\/strong>&nbsp;, crumbled cocoa beans, flaked coconut\u2026 Or, instead of the single hinged mold, you can use individual glass jars: for an elegant and refined&nbsp;<strong>single-portion<\/strong>&nbsp;dessert , also perfect for a party buffet.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Just before serving the cheesecake, and completing it with the raspberry sauce, we suggest transferring it to the&nbsp;<strong>freezer<\/strong>&nbsp;for no more than half an hour: in this way the cake will keep its creamy texture, but will be firm when sliced.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">storage<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">The vegan cheesecake can be kept in the fridge, in an airtight container, for a maximum of&nbsp;<strong>2 days<\/strong>&nbsp;.&nbsp;Alternatively you can keep it in&nbsp;<strong>the freezer<\/strong>&nbsp;, without topping and after having hardened it for 12 hours in the refrigerator, up to 2 months.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>ingredients For the base vegan shortbread 200 gr Margarine 90 gr For the cream Vegan cream cheese spread 350 gr fresh vegetable cream 300 ml Powdered sugar 150 gr Lemon 1 Vanilla powder q.b. For the raspberry sauce Raspberries 125 gr Vanilla icing sugar 40 gr Lemon juice 6 ml for the finish mixed berries [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":13131,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-13130","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe"],"aioseo_notices":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.14 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Vegan cheesecake: the recipe for the lactose-free variant with berries - Light Recipes<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/www.light-recipes.top\/?p=13130\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Vegan cheesecake: the recipe for the lactose-free variant with berries - Light Recipes\" \/>\n<meta property=\"og:description\" content=\"ingredients For the base vegan shortbread 200 gr Margarine 90 gr For the cream Vegan cream cheese spread 350 gr fresh vegetable cream 300 ml Powdered sugar 150 gr Lemon 1 Vanilla powder q.b. 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