Vegan Black Forest Cheesecake
 
Prep time
Bake time
Total time
 
Serves: serves 8-10ppl
Ingredients
  • Vegan Cream Cheese *I only use Tofutti Brand 16 ounces (454g) *see notes
  • Vegan Granulated Sugar 1 cup (200g)
  • Vegan Butter 2 tablespoons (28g)
  • Cornstarch 3½ Tablespoons
  • All Purpose Flour 2 Tablespoons
  • Plant Milk 1 cup (237ml)
  • Lactic Acid 2 teaspoons *see notes
  • Salt pinch
  • Vanilla Extract 2 teaspoons
  • Canned or fresh or frozen cherries 1 cup *pitted
  • ½ Recipe Black Forest Brownies baked into the same size pan as your cheesecake *I am using 7" cake pans
  • ¼ Recipe Vegan Ganache *optional for topping
  • Cherries for garnish *fresh would be great! But use drained canned if that's all you can get!
  • Chocolate shavings for garnish *optional approximately 2 ounces shaved chocolate
  • Optional Buttercream recipe for the rosette garnish- I used about ¼ recipe and added 1 teaspoon to the buttercream for intense color & flavor!
Instructions
  1. Prepare your brownie base according to the instructions on that blog post, reserve until your cheesecake is cooled *typically takes 1 day for the cheesecake to be ready, so you can wrap and store the brownie base until then.
  2. Grease & parchment line a 7" cake pan and preheat the oven to 350°F
  3. Prepare the cheesecake batter by combining all the ingredients except the cherries into your food processor and whiz until smooth.
  4. Add the cherries and pulse to get them chopped inside the batter, you don't want to puree them to oblivion! *Alternatively you can just rough chop them by hand and add them to the batter!
  5. Pour the batter into the prepared pan and bake at 350°F for 1 hour.
  6. After 1 hour turn the oven off and let the cheesecake stay inside to cool slowly for another hour.
  7. Remove cheesecake from oven and let cool to cold on the counter then refrigerate at least 4 hours or overnight before unmolding.
  8. Unmolding vegan cheesecakes seem to be so easy even if you are using a cake pan!
  9. Just submerge the pan into some hot water, run a spatula around the inside edge to loosen and then it will slip right out!
  10. Invert it onto a serving platter, adhere the brownie base with a light schmear of ganache for "glue" and then proceed to garnish as shown in the video tutorial or decorate as you like!
Notes
I only use Tofutti Brand cream cheese for baking *not sponsored I have had terrible results BAKING with anything else. CLICK HERE FOR VIDEO VISUAL FAIL!

Vegan Lactic Acid is what really helps the authentic taste of my cheesecakes for that characteristic "tang". If you don't have it you can use 2 teaspoons of apple cider vinegar instead

STORAGE: Cheesecake must be kept refrigerated at all times, it will be ok at room temperature for up to 3 hours, but store refrigerated for up to 1 week loosely wrapped
3.5.3251
3.5.3251
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/vegan-black-forest-cheesecake/