Raspberry Glazed Vegan Cheesecake

This Raspberry Glazed Cheesecake is the with creamy smooth goodness that will satisfy any sweet tooth. The raspberry glaze ties this amazing dessert together with a slight tartness and hint of lemon zest!

VRaspberry Glazed Vegan Cheesecake

Raspberry Glazed Vegan Cheesecake

Yield: 8-10
Author:
prep time: 20 M cook time: 1 H 15 M total time: 1 H 35 M

ingredients:

  • 8 oz vegan cream cheese
  • 1 cup raw cashews, soaked and drained
  • 1 cup coconut cream
  • 1 tbsp arrowroot powder
  • 1/3 cup maple syrup
  • 1/3 cup brown rice syrup
  • 1 tsp vanilla
  • 1 1/2 tbsp lemon juice
  • 1/2 tbsp lemon zest
  • 1/4 tsp pink himalayan salt
  • 1 box cinnamon graham cracker (vegan)
  • 1 tsp vanilla
  • 1 tsp arrowroot powder
  • 1/2 tsp cinnamon
  • 1 1/2 cups frozen or fresh raspberries
  • 3/4 cup raw cane sugar
  • 1/2 cup white wine or water

instructions:

Raspberry Glazed Vegan Cheesecake

  1. Preheat oven to 350° and line the bottom of a 9 inch round springform cake pan with parchment paper.
  2. Press the graham cracker crust mixture into your lined cake pan and cook for 10-15 minutes or until golden brown.
  3. Add all cheesecake ingredients to a high-speed blender and blend until smooth and creamy.
  4. If needed adjust the mixture to taste. For more tartness add more lemon zest. For acidity add more lemon juice. For sweetness add more maple syrup, and to balance the flavors, add salt.
  5. Pour the filling over the prebaked graham cracker crust using a spatula to spread and even out the cheesecake layer.
  6. Tap on the counter or another hard surface to remove any possible air bubbles.
  7. Place your cake in a water bath and cook for 50-60 minutes, or until the center is slightly firm, but not liquidy when shaken. The edges should have a light browning to them and appear firm; only the center should jiggle slightly.
  8. Turn off the heat to your oven and open the door a little bit allowing the cheesecake to cool for about 2-3 hours. This method reduces the chances of the cheesecake cracking.
  9. Transfer the cheesecake to the refrigerator allowing it to cool completely (preferably overnight).
  10. For Raspberry Glaze, in a medium-sized saucepan add raspberries, sugar, water OR wine, and cinnamon to cook over medium heat until the sugar dissolves; for 3-5 mins.
  11. Increase the heat to a medium-high to bring the sauce to a boil stirring often.
  12. Reduce the heat to medium-low heat to simmer, and add in the vanilla extract.
  13. Using a small measuring cup or bowl combine the arrowroot powder with 1-2 tbsp of water and mix well.
  14. Pour the arrowroot mixture into the raspberries glaze and stir together allowing the mixture to boil for an additional 3-4 minutes thickening the sauce.
  15. Remove the pot from the heat and allow it to cool for about 5-10 minutes. Strain the mixture while still hot through a fine-mesh steel strainer.
  16. Use immediately or refrigerate in a sealed container for up to seven days. It can also be frozen for up to six months.
Raspberry, Glazed, Vegan, Cheesecake
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