Classic Cheesecake

 

Classic Cheesecake

Sheese offers a delicious and healthy cheese alternative for any meal. This recipe uses ‘Original Creamy Sheese’  from the Sheese range to make this delicious vegan cheesecake.

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Prep Time 25 minutes mins

Cook Time 45 minutes mins

Course Dessert

Servings 1 large cake

Ingredients

  

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Filling

• 225 g tub Original Creamy 'Sheese'
• 1-2 cups cashews, soaked in boiled water
• 1 can coconut cream, refrigerated overnight
• 1/2 cup maple syrup
• 1 lemon juiced
• 2 tbsp cornstarch
• 1 tsp vanilla extract
• 1/4 tsp salt

Base

• 1.5 cups almond meal
• 1/4 cup brown sugar
• 4 tbsp vegan butter

Instructions

 

• Preheat the oven to 180°
• Add all the base ingredients to a food processor and blend until smooth
• Press the mixture into the base of four 10cm springform pans, or one 20cm springform pan
• Take the thick white part of the coconut cream and add it to a blender or food processor
• Add the rest of the filling ingredients to the blender, and blend until smooth
• Add the filling to your cheesecake base(s)
• Bake for 45 minutes
• Allow to cool and refrigerate for at least 4 hours, or overnight

Notes

All Sheese products are 100% dairy-free, non-GMO, Kosher and certified vegan.
You can stir Creamy Sheese through mashed potatoes, pasta and use Mozzarella -style Sheese for pasta and pizza. You can crumble Greek Style Sheese through the Mediterranean-inspired salad, or add it to a sandwich or a wrap.

Sheese varieties can be purchased from Woolworths, Coles and Independent retailers.

Keyword cheesecake, dessert recipe

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