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By Miyoko Schinner, Food & Wine
This vegan cheesecake is just as creamy and tangy as the conventional versions thanks to cultured nut-based cream cheese from Miyoko's Creamery, founded by vegan visionary Miyoko Schinner. For the cheesecake base, the agar must reach a temperature of 208°F to be activated and ultimately set. Don't worry if you don't have a thermometer-just keep the lid on the pot for 3 to 4 minutes until the agar has dissolved thoroughly, and then check the texture. When the agar runs off a rubber spatula without sticking, it's ready to use.
- Refrigerate: 5 hrs
- Total: 5 hrs 30 mins
- Servings:12
More Recipe: Cranberry Swirl Cheesecake Recipe
Ingredients
Crust
- 6 graham cracker sheets
- ½ cup unsweetened desiccated coconut
- ¼ cup Miyoko's European Style Cultured Vegan Hint of Sea Salt Butter, melted
Blueberry Swirl
- 2 cups blueberries (fresh or thawed frozen)
- ⅓ cup organic cane sugar
- 1 teaspoon fresh lemon juice
- ¼ cup water
- 4 teaspoons cornstarch
Filling
- 3 (8-ounce) packages Miyoko's Classic Plain Cultured Vegan Cream Cheese
- 1 cup well-shaken and stirred coconut milk
- 1 cup organic cane sugar
- 1 teaspoon grated lemon zest
- ½ cup water
- 4 teaspoons agar powder
More Recipe: No-Bake Peaches-and-Cream Cheesecake Recipe
Directions
Make the crust
Step 1
Pulse graham crackers and coconut in a food processor until fine crumbs form, about 12 pulses. Add melted butter; pulse to combine, about 6 pulses. Line bottom of a 9-inch springform pan with parchment paper. Spoon mixture into prepared pan, firmly pressing mixture into bottom and about 1/2 inch up sides of pan. Set aside.Make the blueberry swirl
Step 1
Cook blueberries, sugar, and lemon juice in a small pot over medium, stirring often, until blueberries release liquid and sugar dissolves, about 4 minutes. Stir together 1/4 cup water and cornstarch in a small bowl. Add to blueberry mixture; cook over medium, stirring constantly, until thick and glossy, about 40 seconds. Remove from heat, and set aside.Make the filling
Step 1
Rinse and dry food processor. Combine cream cheese, coconut milk, sugar, and lemon zest in food processor. Process until smooth, about 1 minute, stopping to scrape down sides as needed.Step 2
Whisk together 1/2 cup water and agar in a small pot with a tight-fitting lid. Cover and bring to a boil over medium-high. Uncover and boil, stirring constantly, until agar is dissolved, mixture is thickened, and a thermometer inserted in mixture registers 208°F, about 1 minute. Working quickly, pour hot agar mixture into cream cheese mixture in food processor; process until combined, about 1 minute. Immediately pour mixture over crust in springform pan. Add 1/4-cup dollops of warm blueberry swirl over filling; swirl together using the tip of a knife.Step 3
Refrigerate until firm, at least 5 hours or up to 12 hours. Run an offset spatula around edge of springform pan; release sides of pan, and remove cheesecake.Notes
Organic sugar is made using vegan processing methods and will make this cake vegan. Non-organic sugar may be used, if desired.Make Ahead
Cheesecake can be prepared up to 1 day ahead and kept covered in the refrigerator.See more at Food & Wine
