Soy yogurt is an ideal substitute for cream cheese in baking. The key to success is straining the yogurt through a sieve overnight, so remember to start preparations the day before you plan to enjoy this fantastic cheesecake.
Ingredients
Crust
- Spiced cookies – 180 g
- Cocoa – 1 tablespoon
- Coconut oil – 60 g
Cheesecake Filling
- Sugar – 140 g
- Lemon – 1 pc
- Vanilla – 1 teaspoon
- Plant-based yogurt – 1 kg
- Cornstarch – 30 g
- Coconut milk – 150 ml
- Olive oil – 2 tablespoons
- Salt – a pinch
Preparation
Step 1: Prepare the Crust Combine spiced cookies and cocoa in a blender. Blend until crumbled and mix with melted coconut oil. Transfer the mixture to a baking dish lined with parchment paper, spread it over the bottom of the dish, and gently press down. Place the crust in the refrigerator while preparing the cheesecake filling.
Step 2: Prepare the Cheesecake Filling Transfer drained soy yogurt to a bowl. Add grated lemon zest and juice, olive oil, coconut milk, cornstarch, sugar, salt, and optionally vanilla extract. Mix everything thoroughly until smooth and creamy.
Step 3: Bake the Cheesecake Pour the filling over the chilled crust. Bake the cheesecake for about 50-60 minutes in an oven preheated to 180°C. Once cooled, decorate as desired.
