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Lemon Cheesecake (vegan)

Ingredients

Vegan Turo

  • 1 large box of soy milk 1.98 ml
  • 1/2 c apple cider vinegar

Lemon Cheesecake

  • 1 1/2 c Turo
  • 1 can minus 1 tbsp condensed milk
  • 1 1/2 tbsp psyllium
  • 1 tbsp lemon
  • 1/2 tsp vanilla
  • 1 tbsp maple
  • 1 c nut meal
  • 1/2 c flour
  • 2 tsp sugar
  • 2 tbsp margarine melted
  • 3 tbsp milk

Lemon Sauce

  • 3/4 c water
  • 1/4 c lemon
  • 1/2 of grated skin
  • 1/2 of frozen lemon
  • 1/4 c sugar
  • 1 - 1 1/2 tbsp corn starch

Instructions

Turo

  • In an oven proof pan, pour milk and vinegar, mix
  • Cover with lid and let stand on kitchen counter over night
  • Bake on 200 F for 6 H, cooled to room temperature
  • Lay a cheesecloth and strain cheeze, hang until all liquid gone, only cheeze left.
  • Place in container, cover, place in the fridge until ready to use!

Cheesecake

  • Mix everything in food processor until creamy
  • Mix nutmeal, sugar, melted margarine, and milk, pat mixture on spring-form pan.
  • Pour cream mixture on crust and bake in preheated 350 F for 30 mins
  • Cool to room temperature and chill in the fridge over night.

Sauce

  • Mix everything and being to boil. Cook til thicken.
  • Reserve some of the lemon sauce and add some flour, 2 tbsp at a time. Cook until choux consistency (choux is like when you make choux pastry). Adding flour as needed. Spoon this mixture into pipping bag.
  • Pipe lemon cream on cheezecake and serve cheezecake with lemon sauce