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Cheesecake with Blueberry Glaze

I am not much for faux dishes, but this cheesecake is so creamy, so rich and so lovely, I just could not resist sharing. Vegan desserts never tasted so good.


Almond Oat Chocolate Crust: 
2 cups finely ground, blanched almonds
1 cup finely ground rolled oats
Pinch sea salt
2 ounces non-dairy, grain-sweetened chocolate chips, melted
2 tablespoons avocado oil (reserved)

2 pounds firm tofu, coarsely crumbled
1 cup brown rice syrup
1 tablespoon pure vanilla extract
2 tablespoons cashew butter
Pinch sea salt
1/3 cup fresh lemon juice
Grated zest of 1 lemon
2/3 teaspoon turmeric
3 tablespoons arrowroot powder
3 tablespoons agar flakes
1/4 cup unsweetened vanilla almond or soy milk

2/3 cup Suzanne's Specialties Blueberry Rice Nectar (or brown rice syrup simmered for 15 minutes with 1/3 cup fresh or frozen blueberries)
Juice of one half fresh lemon
Pinch sea salt

Preheat oven to 350 degrees and lightly oil a 9-inch spring form pan.

Make the crust. Combine ground almonds, oats and salt in a mixing bowl with melted chocolate. Mix well to create a moist texture. If the crust mixture seems dry, add oil, by the teaspoon, until the texture is moist. It should gather and not stick to your fingers, but crumble easily.

Press the crust evenly into prepared spring form pan, covering the bottom and up the sides as much as your quantity will allow. Bake for 10 minutes, remove from oven and cool completely before filling.

Make the filling. Place all ingredients in a food processor and puree until smooth and creamy. Spoon ingredients into the cooled crust and bake for about an hour, until the edges of the filling are set, even though the center will still be loose. Set aside until cooled to room temperature and then place the cake in the fridge and chill completely.

Before serving, place rice syrup, lemon juice and a pinch of salt in a small saucepan and cook over low heat for 10 minutes.

Spoon over the cake and serve. Makes 6-8 servings.


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