Lemon-Ginger Cheesecake with Speculoos Cookie Crust Recipe

Lemon-Ginger Cheesecake with Speculoos Cookie Crust Recipe - No-bake vegan cheesecakes abound, but this Instant Pot version is in a league of its own. Tofu and soaked cashews combine to make a dense and silky-smooth cheesecake filling flavored with lemon and ginger that sits atop a delicious spiced crust made of crushed speculoos cookies.

Serves 8
Lemon-Ginger Cheesecake with Speculoos Cookie Crust Recipe

Ingredients for Lemon-Ginger Cheesecake with Speculoos Cookie Crust Recipe:

  • 14 speculoos cookies
  • 1 tablespoon coconut oil, melted and cooled

  • 1 (14-ounce) block firm tofu, drained
  • 1 cup raw cashews, soaked in water for 2 hours at room temperature, or up to overnight in the refrigerator, and drained
  • ½ cup turbinado or organic cane sugar
  • Finely grated zest of 1 lemon
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon arrowroot
  • 1 teaspoon ground ginger
  • ¼ teaspoon fine sea salt
  • ¼ cup coconut oil, melted and cooled
  • 2 tablespoons egg replacer powder
  • ¼ cup water
  • Vegan whipped cream for serving
  • Sliced strawberries for serving

Directions for Lemon-Ginger Cheesecake with Speculoos Cookie Crust Recipe:

  1. Line the base of a 7-inch round springform or push-up pan with an 8-inch round of parchment paper. If using a springform pan, secure the collar on the pan, closing it onto the base so that the parchment round is clamped in. Lightly grease the sides of the pan with oil or nonstick cooking spray.
  2. To make the crust: In a food processor, process the cookies to fine crumbs. Add the coconut oil. Using 1-second pulses, process until the mixture resembles damp sand. Transfer the crumb mixture to the prepared pan and press firmly into an even layer on the bottom and about ½ inch up the sides of the pan. Place the pan in the freezer to allow the crust to firm up a bit while you create the filling. Wipe out the food processor.
  3. To make the filling: Cut the tofu into 1-inch slices. Sandwich the slices in a single layer between double layers of paper towels or a folded kitchen towel, and press firmly to wick away as much moisture as possible. Break the slices into 1-inch pieces and add them to the food processor. Add the cashews, sugar, lemon zest and juice, arrowroot, ginger, and salt. Process at high speed for about 2 minutes, until smooth. Scrape down the sides of the bowl, add the coconut oil, egg replacer, and water and process for 2 minutes more, until smooth.
  4. Spoon the filling into the prepared crust. Use a spatula to spread out the filling in an even layer, then tap the pan gently against the counter a few times to remove any air bubbles in the filling. Cover the pan tightly with aluminum foil, then place the pan on a long-handled silicone steam rack.
  5. Pour 1½ cups water into the Instant Pot. Holding the handles of the steam rack, lower it into the pot.
  6. Secure the lid and set the Pressure release to sealing. Select the Cake, Pressure Cook, or Manual setting and set the cooking time for 35 minutes at high pressure. (The pot can take about ten minutes to return up to pressure before the cooking program begins.)
  7. When the cooking program ends, let the pressure release naturally for 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and, wearing heat-resistant mitts, grab the handles of the steam rack, lift the pan out of the pot, and set the pan on a cooling rack. Remove the aluminum foil, taking care not to let any condensation that has settled on top of the aluminum foil drip onto the cake. If any liquid has pooled on top of the cake, use a paper towel to gently blot it dry.
  8. Let the cheesecake cool on the rack for 1 hour, then transfer to the refrigerator to chill for at least 4 hours, or up to 24 hours.
  9. Unmold the cake by removing the collar from the springform pan, or by pushing the cake bottom up through the push-up pan with a drinking glass or mug. Slide the cake off of the parchment and onto a cake plate.
  10. Slice cheesecake into wedges and serve, garnished with a dollop of whipped cream and some sliced strawberries.

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