A cheesecake in itself is a revelation of sorts and add lemon to it, as a topping, not the slices silly, you have a treat that will brighten up your mood. So, we want you to try this vegan lemon cheesecake recipe that is topped with lemon curd, which is so good you might want to bake a batch and keep it all to yourself. So, on the occasion of World Vegan Day, do try this vegan lemon curd cheesecake.
Vegan Lemon Cheesecake
(Serves 12)
Ingredients
For the Crust
- 200 gm all-purpose flour
- 1 tsp baking powder
- ⅓ tsp salt
- 75 gm sugar
- 100 gm cold vegan butter, diced finely
- 2 tbsp cold water
Cheesecake Layer
- 250 gm silken firm tofu, room temperature
- 300 gm vegan cream cheese, room temperature
- 120 ml dairy-free cream or coconut cream, room temperature
- 60 ml lemon juice
- Zest of 1 lemon
- 40 gm cornstarch
- 2 tsp vanilla extract
- 150 gm sugar
- Pinch of turmeric or yellow food coloring (optional)
Lemon Curd Layer
- 360 ml coconut milk
- 180 ml lemon juice (approx from 3 lemons)
- 2 tsp lemon zest
- 150 gm sugar
- 2 tbsp cornstarch
- 1 ½ tsp agar agar or gelatin powder
- 1 tsp vanilla extract
- Pinch of turmeric (optional)
- For decorating: Vegan whipped cream, lemon slices
Instructions
- Before anything else, preheat the oven temperature first, to 180°C. Then pick an 8-inch springform pan, apply a light coating of butter or oil, then line the bottom with parchment paper.
- Before proceeding, you can place your prepared pan in the freezer. This extra step ensures your dough remains at an optimal temperature during the shaping process, resulting in a more uniform crust.
- In a big bowl, add flour, baking powder, salt, and sugar and whisk to break down lumps. Then introduce the cold, diced vegan butter with the milk. Mix to form a cohesive dough. Note: If your kitchen is warm, then chill the mixing bowl beforehand.
- Place the dough between two sheets of cling film or parchment paper and roll to however thick you want the crust, keeping in mind it’ll expand a bit after baking. If the dough starts sticking, refrigerate for five minutes before this step.
- Transfer the rolled dough carefully to the springform pan, ensuring you evenly cover the bottom and sides. Use a form to perforate the pie crust at the bottom and return it to the fridge.
- Mix the tofu, cream cheese, coconut cream, lemon juice and zest, cornstarch, vanilla extract, sugar, and for the color use the food coloring or a pinch of turmeric. Mix well until perfectly smooth. Tip: Use ingredients that are at room temperature, for optimal results, this prevents lumping and ensures you get the perfect mixture.
- Spread this mixture over the prepared crust and transfer the cheesecake to the preheated oven. At the bottom rack, just below the cheesecake, put a hot water-filled baking dish.
- Bake for approximately 60 minutes and keep checking the cheesecake’s surface. If it browns too quickly, cover the surface with a piece of parchment or aluminum foil.
- Once baked, keep the cheesecake in the oven, without opening the door for an additional 10 minutes. Remove the cheesecake from the oven and score around the pan edges with a thin knife before it cools completely to prevent sticking.
- In a medium and heavy-bottom saucepan, add coconut milk, lemon juice and zest, sugar, cornstarch, agar powder, vanilla extract, and turmeric. Whisk constantly while it comes to a boil.
- Cook for a few minutes until the liquid starts to thicken. Test the thickness by dipping a spoon in the liquid, it should be coating the back of the spoon. Remove from the heat.
- Let the lemon curd cool slightly, then carefully pour it over the chilled cheesecake surface. Refrigerate it until it sets properly, about 1 hour.
- Once set, proceed to decorate the cheesecake by piping vegan whipped cream in any pattern of your choice Then arrange fresh lemon slices, blueberries, blackberries, and mint leaves over the piped whipped cream.
- To slice the cheesecake, warm your knife under running hot water, or dip it into a glass filled with hot water, between cuts for the cleanest slices.