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Blackberry Cheesecake with Whisky

Vegan cheesecake recipes are legion. This one stands out with the help of some whisky and freshly picked blackberries. And you won't actually need any cream cheese. Just Yoghurt and some cashew based cream.

Course Dessert
Cuisine dairy-free, egg-free, vegan, vegetarian
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 12
Author Mihl

Ingredients

For the crust:

  • 90 g walnuts or pecans (1 cup)
  • 3 tbsp packed brown sugar
  • 120 g German type 1050 flour or all-purpose (1 cup)
  • ¼ tsp salt
  • 50 g refined coconut oil (1/4 cup) cubed
  • 1 tbsp whisky or cold plant based milk

For the filling:

  • 400 g plain soy yoghurt (1 ½ cups)
  • 6 tbsp cashew cuisine (cashew based single cream)
  • 100 g sugar (½ cup)
  • 2 tbsp fresh lime juice
  • zest from one small lime
  • 1/8 tsp ground vanilla
  • 2 tbsp cornstarch
  • ¼ tsp powdered agar agar

For the berry topping:

  • 250 g fresh or frozen blackberries (1 2/3 cups)
  • 50 g sugar (¼ cup)
  • 1 tablespoon whisky substitute apple juice or water
  • 1/8 tsp agar agar

Instructions

  1. Preheat the oven to 180°C and line a springform pan (20 cm diameter) with parchment paper or grease the pan.

  2. Place the walnuts in a food processor and grind into a fine meal.
  3. Add sugar, flour, and salt and pulse until combined.
  4. Add coconut oil and blend until the dough holds together.
  5. Now knead in the whisky.

  6. Press dough into bottom and sides of the pan and place in the fridge.
  7. To prepare the filling, place all ingredients in a blender and process until smooth.
  8. Remove the prepared springform pan from fridge and pour filling into the crust.
  9. Bake for 70 minutes or until filling is golden brown and has set.
  10. 10 minutes before you remove the cake from the oven prepare the topping: Place all ingredients in a small saucepan and cook over high heat for five minutes, stirring constantly.

  11. Set aside and let cool for another five minutes.
  12. Remove the cake from the oven and spread topping on top.
  13. Let cool to room temperature and then let the cake set in the fridge for 3-4 hours before serving.