Vegan Longan Cheesecake Recipe
This vegan longan cheesecake features a creamy tofu and vegan cream cheese filling, layered on a sponge cake base and topped with a longan jelly glaze. Below is a detailed recipe to guide you through the preparation.
Ingredients
For the Sponge Cake Base:
- 3 large eggs, separated
- 80g caster sugar
- 40g all-purpose flour
- 20g cornstarch
- 35g unsalted butter, melted
- 2 tablespoons longan syrup (from canned longans)
For the Tofu Cream Cheese Filling:
- 226g vegan cream cheese (like Tofutti)
- 200g soft silken tofu
- 10g coconut sugar (or light brown sugar)
- 70g caster sugar
- 50g coconut cream (or heavy cream)
- 50g Greek-style yogurt (or a plant-based alternative)
- 100ml almond or soy milk
- 6g gelatin sheets (or agar-agar for a vegan option)
For the Longan Jelly:
- 250ml longan syrup (reserved from canned longans)
- 9g gelatin sheets (or agar-agar)
Instructions
1. Prepare the Sponge Cake Base:
- Preheat the oven to 175°C (350°F).
- In a stand mixer, whisk egg whites until foamy. Gradually add caster sugar and continue whisking until stiff peaks form.
- Add egg yolks to the egg white mixture and mix until combined.
- Sift in flour and cornstarch, then fold gently. Pour in melted butter and fold until just combined.
- Pour the batter into a lined springform pan and bake for about 15 minutes or until golden. Cool on a wire rack.
2. Make the Tofu Cream Cheese Filling:
- Ensure all ingredients are at room temperature.
- Blend vegan cream cheese, sugars, tofu, coconut cream, yogurt, and milk in a food processor until smooth.
- Soak gelatin sheets in cold water for about 5 minutes to soften. Melt them over simmering water and let cool slightly.
- Stir melted gelatin into the cream cheese mixture until well combined.
- Pour this mixture over the cooled sponge cake base in the springform pan. Smooth the top and refrigerate for at least 4 hours or overnight until set.
3. Prepare the Longan Jelly:
- Soak gelatin sheets in cold water for about 5 minutes.
- Heat longan syrup in a saucepan until just below boiling. Remove from heat and stir in softened gelatin until dissolved.
- Allow to cool for about 10 minutes before carefully pouring over the set tofu cream cheese layer.
- Refrigerate again for at least another 8 hours or overnight until fully set.
4. Serve:
- Once set, remove the cheesecake from the springform pan. Garnish with reserved longans on top before serving.
Enjoy this delightful vegan longan cheesecake that combines unique flavors with a light texture!