I am definitely in Cheesecake mode lately!
Since I have been testing and perfecting my recipe for Vegan Cheesecake I have so many ideas swirling for different combinations!
This White Chocolate Blueberry Cheesecake may just be my favorite one yet!
This flavor combination happens to be one of my most popular cheesecake recipes from Gretchen’s Bakery before I went vegan, so I figured let’s see how we can veganize this baby, this way everyone can enjoy it!
So if you are egg sensitive or dairy allergic you came to the right place!
Yay for Vegan!
This cheesecake is seriously creamy and I will bet you no one will ever suspect it is vegan!
It is so close to the real deal and with that addition of apple cider vinegar to achieve that signature tang that cheesecake is known for!
However if you feel you would like to give that version a try, simply omit ¼ cup of the plant milk listed below and add in ¼ cup of vegan sour cream in place. Everything else stays the same!
- For the Cheesecake Batter
- Vegan Cream Cheese 1 package (8oz) (226g)
- Melted Vegan White Chocolate 1 cup (approx 6 ounces)
- Firm Tofu half package (7ounces) (196g)
- Vegan Granulated Sugar ½ cup (100g)
- Cornstarch 2 Tablespoons (20g)
- All Purpose Flour 2 Tablespoons (15g)
- Salt ¼ teaspoon
- Vanilla Extract 2 teaspoons (10ml)
- Apple Cider Vinegar 2 teaspoons (10ml)
- Vegan Butter 2 Tablespoons (28g)
- Milk Alternative scant 1 cup (7 fl oz)
- For the Crust:
- Graham Cracakers 1½ cups after crushing to crumbles
- Sugar ¼ cup (50g)
- Vegan Butter or Coconut Oil 2 Tablespoons melted
- Prepare the crust by combining the crushed graham craackers and the melted vegan butter or coconut oil
- Press it into the bottom and sides of a parchment lined and greased 7" cake pan and freeze while you prepare the cheesecake batter
- Place all cheesecake ingredients (except the white chocolate) into a food processor and process until smooth
- Pour into prepared pan and bake in a water bath in a preheated 335°F oven for 1 hour, then turn the oven off and leave the cheesecake inside for another hour.
- Remove from the oven and refrigerate overnight before unmolding
- For a closer look at how to unmold a cheesecake in a regular cake pan, click here
- (Skip to 1:19 in the video for a visual tutorial)
- Top with Blueberry Compote (recipe below) and optional Vegan Buttercream rosettes as shown in the picture
BELOW IS THE RECIPE FOR HOMEMADE BLUEBERRY COMPOTE
CLICK HERE FOR VIDEO TUTORIAL (ALTHOUGH IT IS CHERRY IN THE VIDEO IT IS THE SAME METHOD)
- Fresh or Frozen Blueberries 1½ lbs (600g)
- Granulated Sugar ¼ cup (50g) *adjust to your taste
- Place theblueberries and sugar into a heavy bottomed sauce pot, cover and cook over low heat stirring occasionally to prevent scorching
- Cook for about 15 - 20 minutes or until the fruit has started to break down slightly.
- You will notice a sauce begins to form and it is getting thickened as the cherries cook down
- Remove from heat and cool before using
Just wanted to mention a mistake in the recipe! It says “..getting thickened as the cherries cook down..” It meant to be “berries”, I guess. 😀
Btw will try this cheesecake soon! Vegan baking is much more enjoyable – in my opinion – and healthier. I do not need to be afraid of eggs getting bad, since I am using those different substitutes for them 😀
You inspire me alot Gretchen! Would love to see more vids and stuff in the future 🙂
thankyou! Ill correct that!
Hi Gretchen, Can you please tell me at what stage you are adding white chocolate. I did not understand that part. Thanks in advance for all your prompt answers
last ingredient can be the melted white chocoalte
To make a vanilla cheesecake could I just omit the white chocolate and add vinilla extract? How well does this recipe stand up to being used as a base for other cheesecake flavorings?
Thank you 🙂
Hello, start here for a base cheesecake recipe that is versatile for other flavors CLICK HERE
Hi
Thank you very much for sharing
Can we give up the chocolate?
Or it will spoil the baking process of the cake
It is part of the recipe to help it solidify when cool, so CLICK HERE for a basic cheesecake base you can top with anything
Thank you very much
Hi,
Just came across your website and those cakes look so delicious 😋…. I would love to try some of them but can’t use any wheat or rice flour due to allergy… do you have any idea if I can replace wheat flour with amaranths or chick peas flour or any other kind of???
Hey there thanks, I am not avid in Gluten free baking, but what I do know is that it is not that easy to just witch out a GF flour for a gluten flour especially when it comes to vegan baking as well.
Hi there, I doubled the recipe, into a 10″ spring form pan, would there a significant increase in baking time?
not too much, maybe 15-20minutes longer? still do the jiggle test though
Hi, how would I alter the quantities of this recipe for a 9inch baking pan? i also only have springform so would this still work well? Thanks 🙂
1½ X all the ingredients and yes to springform, will be fine CLICK HERE FOR MORE
Hi Gretchen!
I would like to try your recipe this week for a friend’s birthday for the baked blueberry white chocolate cheesecake. In the video you mention vegan sour cream as one of the ingredients but it is not listed in the written recipe. What is the amount of vegan sour cream you use in this recipe.
Many thanks! Paula 😀
Hey thanks for catching that I never updated the recipe when I made the change! here is the updated portion:: In the video I mentioned using vegan sour cream as one of the ingredients. I have since changed the recipe and have omitted the sour cream, as I did not feel it was necessary to the final result, afterall it is essentially just adding more fat (in the form of oils) that is not needed.
However if you feel you would like to give that version a try, simply omit ¼ cup of the plant milk listed below and add in ¼ cup of vegan sour cream in place. Everything else stays the same!
Thank you so much for your reply! I was also wondering if I could use firm silken tofu or if regular firm tofu is preferable?
Thanks again!! :))