Vegan Baked Vanilla Cheesecake

Name: Vegan Baked Vanilla Cheesecake
Ingredients: 100 g (1 cup) shelled walnuts; 100 g (1 cup) shelled pistachios; 30 g (2 tbsp) unsalted vegan butter, melted; 2 tbsp agave or brown rice syrup; 2 tbsp agave or brown rice syrup; ⅛ tsp sea salt; 750 g (1 lb 10 oz) vegan cream cheese - I like Sheese; 300 g (1 cup) silken tofu, drained (290g drained weight - just under 1 cup) - I like Clearspring; 150 ml (½ cup + 1 tbsp) vegan double cream; 200 g (1 cup) sugar; 1 tsp ground vanilla beans, or 1½ tsp vanilla extract; 1 tsp ground vanilla beans, or 1½ tsp vanilla extract; 30 g (3 tbsp) cornflour; zest of 1 lemon

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Ultimate Cheesecake Cookbook

By Michael Leventhal

Published 2025

About

Ingredients

100 g (1 cup) shelled walnuts
100 g (1

Cake
Gluten-free
Vegan

Method

Heat the oven to 220°C (200°C fan/425°F/gas mark 7). Cut out a 38cm x 38cm (15in x 15in) square of greaseproof paper and push it into a 20cm (8in) Springform cake tin (pan), flattening it against the sides and pressing it down and over the top edge.
Put the nuts and melted butter in a food processor, add the syrup and salt, then pulse to a coarse crumb - don’t