Vegan cheesecake with blueberries and toffee

Ingredients

• 500 g plain unsweetened soy yogurt, for the vegan cheese
• ⅛ teaspoon salt, for the vegan cheese
• 1 tablespoon soy cooking cream, for the vegan cheese
• 100 g pastry flour, for the base
• 40 g vegan butter, for the base, plus 1-2 teaspoons for the pan
• 50 g sugar, for the base
• A pinch of salt (0.8 g), for the base
• 12 g cornstarch, for the base
• 30 ml plant-based milk, for the base
• 1 g vanilla extract, for the base
• 3 g baking powder, for the base
• ¼-½ cup plant-based whipping cream, for the filling
• 2 tablespoons powdered sugar, for the filling
• 100 g fresh blueberries
• 2 tablespoons sugar, for the toffee
• 1 teaspoon corn or agave syrup (optional), for the toffee
• 1 tablespoon vegan butter, for the toffee
• 3 tablespoons soy cooking cream, for the toffee
• 20 g walnuts, to decorate (optional)
• 20 g hazelnuts, to decorate (optional)
• 20 g almonds, to decorate (optional)

Missing an ingredient?

• What to use instead of sugar
• What to use instead of all-purpose flour
• What to use instead of cornstarch
• What to use instead of soy milk
• What to use instead of baking powder
• What to use instead of vegan butter

Instructions

1. For the vegan cheese, put the soy yogurt in a bowl, add the salt and mix very well. Put it on a double layer of cheesecloth or thin cloth, tie it into a little bundle and hang it over a bowl or tall pitcher to release its water. Let it drain for 24 hours.
2. Open the bundle, transfer the drained soy yogurt to a bowl, add the tablespoon of soy cooking cream and whisk. This is your vegan cheese. Keep it in the fridge.
3. For the base, preheat the oven to 190°C (375°F). Beat the 40 g of vegan butter with the 50 g of sugar until soft and creamy. Add the salt, cornstarch and vanilla and keep beating.
4. Separately, mix the flour with the baking powder and add it to the creamed mixture along with the plant-based milk. Mix well, without overworking it: this is the basic cookie dough from the author's cookie book.
5. Grease a 25 cm round pan with 1-2 teaspoons of vegan butter and dust it with a little flour. Roll out the dough, place it in the bottom of the pan and trim the excess.
6. Bake it for 15-18 minutes at 190°C (375°F), until lightly golden. Take it out and let it cool.
7. Whisk the vegan cheese until fluffy. In another bowl, whip the plant-based cream. Add the whipped plant-based cream to the vegan cheese and whip them together, gradually adding the powdered sugar. Add the blueberries and fold them in with a spatula.
8. Spread the mixture over the cooled base, smooth the top and refrigerate the cake.
9. For the toffee, have the vegan butter and soy cooking cream at room temperature. Put the sugar and syrup in a saucepan over medium-low heat until the sugar melts completely. When it turns light brown, add the vegan butter, stir quickly and take it off the heat.
10. Add the soy cooking cream and stir quickly until smooth, creamy and light brown. Let it cool.
11. Chop the nuts, scatter them over the cake and pour the toffee on top. Serve cold.

Nutrition facts

Approximate, per serving (about 154 g). Calculated with data from USDA FoodData Central.