Here’s a delicious recipe for a Jabuticaba Vegan Cheesecake that combines the unique flavor of jabuticaba with a creamy vegan cheesecake base. This recipe is simple and perfect for any occasion.

Ingredients

For the Crust

• 200 g vegan biscuits (e.g., digestive or graham crackers)
• 100 g vegan butter, melted

For the Cheesecake Filling

• 500 g vegan cream cheese (such as Violife)
• 250 ml coconut cream (or any non-dairy cream)
• 150 g powdered sugar (adjust to taste)
• 4 tbsp cornstarch
• 1 tbsp vanilla extract
• Juice of 1 lemon

For the Jabuticaba Topping

• 200 g jabuticaba berries, washed and deseeded
• 1/4 cup sugar (or to taste)
• 1/2 cup water
• 1 tsp agar agar (as a thickening agent)

Instructions

Step 1: Prepare the Crust

1. Preheat your oven to 180°C (350°F).
2. In a food processor, blend the vegan biscuits until finely crushed.
3. Mix the crushed biscuits with melted vegan butter until well combined.
4. Press the mixture firmly into the bottom of a springform pan to form an even crust.
5. Bake for about 10 minutes, then remove from the oven and let cool.

Step 2: Make the Cheesecake Filling

1. In a large mixing bowl, beat the vegan cream cheese until smooth.
2. Add coconut cream, powdered sugar, cornstarch, vanilla extract, and lemon juice. Mix until creamy and well combined.
3. Pour the cheesecake filling over the cooled crust, smoothing out the top with a spatula.

Step 3: Bake the Cheesecake

1. To prevent cracking, place the springform pan in a larger baking dish filled with hot water (water bath method).
2. Bake in the preheated oven for about 60 minutes or until set but still slightly jiggly in the center.
3. Turn off the oven and leave the cheesecake inside for another hour to cool gradually.

Step 4: Prepare Jabuticaba Topping

1. In a saucepan, combine jabuticaba berries, sugar, and water. Bring to a simmer over medium heat.
2. Cook for about 10 minutes until berries soften and release their juices.
3. Strain the mixture to remove solids, returning the liquid to the saucepan.
4. Stir in agar agar and bring to a boil for 2 minutes while whisking continuously.
5. Remove from heat and let cool slightly before pouring over the cheesecake.

Step 5: Chill and Serve

1. Allow the cheesecake to cool completely at room temperature before refrigerating for at least 4 hours or overnight.
2. Once set, carefully remove from the springform pan.
3. Slice and serve chilled, optionally garnished with fresh jabuticaba berries or mint leaves.

Enjoy your creamy Jabuticaba Vegan Cheesecake!