3 Ingredient Vegan Cheesecake
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Cook Time: about an 1 hour -
Total Time: about an 1 hour
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Yield: 8 slices -
Category: Dessert -
Method: Bake
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This is surely one of the easiest and most delicious low-calorie desserts one can make.
Ingredients
- 400g plain soya yoghurt
- 70g unsweetened apple puree
- 50g cornstarch
Then you can add some sweetener to taste. Before baking, test if it is sweet enough.
I added a heaped teaspoon of erythritol
Some drops of Stevia
And 1 heaped teaspoon of coconut sugar.
This was not sweet enough for most people, but just fine for me. Adjust to suit.
You may, of course, choose your own favourite sweeteners.
Some people add about 50-100g of silken tofu as well.
Then I suggest adding 2 tablespoons of lemon juice, maybe some lemon zest, and you can add a handful of berries, maybe even some vanilla.
Instructions
Preheat oven to 180C /350F
Get a small baking dish that takes a tub of 400g yoghurt.
Line with baking paper.
Get a small baking dish that takes a tub of 400g yoghurt.
Line with baking paper.
Mix the ingredients and pour into a lined baking dish.
I used a round Pyrex dish that was 17cm / 7 inches in diameter and 3 inches deep.
Place into the oven for 50 minutes to 1 hour.
Each oven behaves a little differently therefore do this:
After 50 minutes it should get a golden colour around the edges.
Each oven behaves a little differently therefore do this:
After 50 minutes it should get a golden colour around the edges.
If totally pale and white, keep baking for a few more minutes.
To test doneness [is that even a word?] touch the top of the cake.
It should NOT feel as if there is any liquid underneath the baked top.
It should NOT feel as if there is any liquid underneath the baked top.
It should feel like set jelly. Even a bit wobbly.
Take it out of the oven and let it sit to cool.
It will collapse a little.
When slightly cooled, place into the fridge for at least 2 hours to allow it to set into a firm cheesecake.
I cut this into 8 small slices.
Keywords: Yoghurt, Cheesecake,