I’ve never made baked cheesecake before, but I like it and it’s been a really long time since I’ve eaten it, so here’s to you 😉 By the way, I created two different recipes for the bottom of the cheesecake: one made from oats, it is gluten-free. And the other based on crushed cookies, which requires fewer ingredients 🙂

Hope you find your happiness like this!

Details: the vanilla pod can be replaced by vanilla extract.

For yogurt, I advise you to use one that you already like, some are really gross haha… In France I used Sojasun. And in Quebec that of Nutmeg of course 😉

Ingredients

For the background (option 1)

  • oatmeal – 120 (g)
  • sunflower seeds – 80 (g)
  • syrup of agave – 75 (g)
  • oil of coconut – 75 (g)
  • salt< /span>– 1 (pinch)
For background (option 2)

  • biscuit (dry biscuits, chocolate, speculoos…) – 180 (g)
  • vegetable margarine – 80 (g)< /span>
For the cheesecake cream

  • soy yogurt plain – 900 (g)
  • sugar < /span>– 160 (g)
  • cornstarch< /span>– 110 (g)
  • agar-agar< /span>– 1 (tsp)
  • vanilla – 1 (pod)
For the raspberry coulis

  • frozen raspberries (fresh or frozen) – 200 (g)
  • sugar – 3 (càs)

Preparation

  • Prepare the background (option 1 ): In a blender, mix all the ingredients together until they combine. In an oiled springform pan, crush this dough by hand so that it covers the entire bottom and edges (edges 3-4 cm high), to a thin and even thickness throughout.
  • Prepare the base (option 2): in a blender, or by hand, reduce the biscuits to crumbs. Add the margarine and incorporate it (always with a blender or by hand) so that the whole is homogeneous. In an oiled springform pan, crush this dough by hand so that it covers the entire bottom and edges (edges 3-4 cm high), to a thin and even thickness throughout.
  • Put the mold in the fridge so that the base sets for 30 minutes.
  • Preheat the oven to 180°C (355°F).
  • Pre-bake the base for 10 minutes .
  • Meanwhile, prepare the cheesecake cream: mix the yoghurt with the sugar, starch and agar-agar. Split the vanilla pod in half to recover the grains and add them to the preparation.
  • Pour this cream into the mold and put back in the oven for 45 minutes of cooking.
  • During this time, cook the raspberries and sugar together for 10 minutes. Mix the coulis. Let it cool in the fridge.
  • Take the cheesecake out of the oven and let it cool completely (even overnight in the fridge if you want). Serve with the raspberry coulis!
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