Vegan cheesecake with lingonberries
A vegan cheesecake for Christmas with lingonberries! Both beautiful and delicious
Cakes
Tools
Ingredients
- 165 g cashews, unsalted and not roasted
Crust
- 130 g all-purpose flour
50 g rolled oats
3 tsp Ceylon cinnamon
½ tsp baking powder
½ tsp salt
120 g light brown sugar
100 g vegan butter, soft, room temperature
50 ml plant-based milk such as oat milk
Filling
- soaked, drained and rinsed cashews
250 g plant-based yogurt such as berry flavored soy yogurt
50 g granulated sugar (or more if needed)
1,5 tbsp lemon juice
zest of 1 medium size lemon
pinch of salt
120 g frozen lingonberries
Cookies
- 100 g crust dough + 15 g flour
For serving: plant-based whipped cream
Follow these steps
- Soak the cashews in just-boiled water for 15 minutes.
- Preheat oven to 200 C / 390 F.
- Prepare a springform pan (about 20 cm in diameter) by placing parchment paper onto the bottom of the pan.
- Mix the dry ingredients in a bowl: flour, rolled oats, cinnamon, baking powder and salt.
- Assemble the Ankarsrum Assistent with the bowl and the whisks.
- Whisk the softened butter and light brown sugar on medium speed until you have a fluffy cream, for about 1-2 minutes.
- Add the dry ingredients to the bowl little by little mixing on low speed for about 1 minute.
- Pour plant-based milk to the bowl and continue mixing on low speed until the dough comes together.
- Set 100 grams of the dough aside and press the rest into the springform pan. Pre-bake the crust for 5 minutes.
- Assemble the Ankarsrum with the blender.
- Blend the soaked, drained and rinsed cashews on high speed together with the yogurt, sugar, lemon juice, lemon zest and pinch of salt. Blend for 2-3 minutes or until the mixture is smooth.
- Pour the silky cheesecake filling on top of the pre-baked crust. Decorate with lingonberries and bake for another 25 minutes. Note: the cheesecake will firm up when chilled.
- In a bowl, mix the 100 grams of dough with the flour to get a smooth cookie dough. Knead with your hands if needed.
- Roll the cookie dough into a thin layer on a gently floured surface and take out heart-shaped cookies with a cookie cutter. Bake for 10 minutes.
- Decorate the cheesecake with the cookies.
- Whisk plant-based whipped cream with the Ankarsrum bowl and balloon whisks on medium speed for about 2 minutes or until fluffy.
- Enjoy the vegan cheesecake with whipped cream after it has firmed up (either overnight or a few hours in the refrigerator).
Accessories we think you'll like
Strainer
Transform fruits and berries into smooth purees with the Ankarsrum Strainer. A flexible and simple accessory that attaches to your Mincer. Perfect for making applesauce, berry sauces or purees right in your own kitchen.
Ice Cream Maker
Make fresh, homemade ice cream with the Ankarsrum Ice Cream Maker. Create everything from classic vanilla to refreshing fruit sorbets, a fun and easy activity the whole family can enjoy.
Citrus Press
Start your morning with a refreshing glass of freshly squeezed juice – easily made with the Ankarsrum Citrus Press. Whether it's orange, lime or grapefruit, this Citrus Press becomes an essential kitchen tool for processing small and large quantities of juice with ease.
Pasta Roller & Cutter
With the Ankarsrum Pasta Roller & Cutter Kit, you have everything you need to make homemade pasta effortlessly. The Pasta Roller for perfect sheets and Pasta Cutter Fettuccine will help you make perfect pasta every time, without the hassle of rolling by hand. Enjoy fresh pasta with family and friends – right from your own kitchen!