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!