Cheesecake I am gonna miss you a lot…
The last cake I made was this yummy baked cheesecake on Easter weekend… then I did an intolerance test and the results shocked me. But I will post about this on a different day.
So since Easter, I decided to have a little baking break, but I’ve been researching my other treats options I could enjoy instead and looking for some great vegan cake recipes to try. I would definitely share my new journey with you soon.
This recipe contains three products I am apparently intolerant of – eggs, dairy and oats. Shocking I know… But let me share this delicious recipe anyway.
Baked Vanilla Protein Cheesecake
120 g oat bran
20 g fruit sugar
6 pitted dates
50 g coconut oil
1 kg quark
1 tbsp cornflour
pinch of sea salt
100 g fruit sugar
80 g vanilla protein powder
Preheat oven to 160°C. Grease and line base and sides of round 26 cm tin.
Place coconut oil in the mixing bowl and melt for 1 minute at 90°C at speed 1.
Add oat bran, pitted dates and sugar then chop 15 seconds on speed 7.
Transfer to the prepared tin, pressing down with the back of a spoon forming an even layer over the base.
Set aside in the fridge and clean the mixing bowl to make the filling.
Place quark, fruit sugar, protein powder and cornflour to the mixing bowl then beat 20 seconds on speed 6.
Scrape downsides of the mixing bowl with a spatula.
Add eggs and a pinch of salt then mix 20 seconds on speed 6.
Place tin on a large baking tray then pour the mixture into tin over the biscuit base then cover well with foil.
Bake for 80 minutes in 160°C.
Leave tin in an oven with a slightly open door until cool completely.
Once cool, chill in the fridge for at least 4-5 hours.
Decorate with fresh fruits before serving and enjoy!
Please note I made it using Thermomix, but you can use any blender or kitchen robot to mix/chop ingredients instead.
What’s your favourite cheesecake recipe? Please feel free to share them in the comment box below.
I am also searching for a vegan cheesecake recipe, so would love to know which one is worth trying.
Please let me know how you like this recipe in the comments! Your feedback means so much!