After the success, I promise that soon I will upload many more recipes for vegan cheesecakes to Alces Apron. For now, today I’ll show you how to prepare this version with chocolate and walnuts. I’m really proud of the result of this dessert. I had been researching for quite some time to get a result as similar as possible to that of a traditional cheesecake, and I think I have achieved it.

Cheesecake vegana de chocolate y nueces

For the dough:
  • 150 g flour white wheat
  • 90 g margarine
  • 90 g brown sugar
  • 20 g cocoa
  • 15 g water
  • 8 g of chemical yeast
  • 1 pinch of salt
For the filling :
  • 500 g natural soy yogurt
  • 100 g margarine < / li>
  • 100 g brown sugar
  • 60 ml natural soy milk
  • < li class = "ingredi ent "itemprop =" ingredients "> 50 g peeled nuts

  • 10 g cornstarch
  • 1 vanilla pod (seeds only)
  • 1 pinch of salt

  1. Mix the margarine, flour, cocoa, sugar, yeast and salt to form a grit Add the water and mix to form a dough.
  2. Roll out the dough until it is about 4-5mm thick.
  3. Grease a tall mold and line it with the dough. Prick the surface at different points with the help of a fork so that the dough does not rise. Reserve.
  4. Heat the oven to 180º.
  5. To prepare the cheesecake filling, melt the margarine in a bowl. On the other hand, heat the soy milk and dissolve the cornstarch in it. If necessary, use a mixer to remove any lumps.
  6. Cut the vanilla bean in half and scoop out the seeds. Add them to the margarine.
  7. Also add the soymilk and cornstarch mixture, yogurt, sugar, vanilla and a pinch of salt to the melted margarine . Mix and pour into the mold.
  8. Place the cracked nuts and dough pieces on top of the filling.
  9. Bake the cheesecake at 180º for 75-80 minutes or until a toothpick inserted comes out clean.
  10. Let the cheesecake cool before demolding it .
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