This detailed guide will walk you through each step of making a delicious vegan cheesecake enhanced with the unique flavor of miracle fruit. Let’s get started!

Ingredients

For the Crust:

• 1 package (about 140g) vegan graham crackers
• 4 tablespoons (56g) melted vegan butter

For the Cheesecake Filling:

• 12 ounces (339g) vegan cream cheese
• 4 ounces (113g) firm tofu
• 2 tablespoons (28g) melted vegan butter
• 1 cup (200g) granulated sugar or a sugar substitute
• 4 tablespoons (32g) cornstarch
• 3 tablespoons (24g) all-purpose flour (or gluten-free flour)
• 6 fl oz (177ml) plant milk (almond, soy, or oat)
• 1 teaspoon vegan lactic acid or apple cider vinegar
• ¼ teaspoon salt
• 3 teaspoons (15ml) vanilla extract
• Miracle fruit puree or miracle fruit extract (to taste, optional)

For the Topping:

• Fresh or frozen strawberries (about 1 pound or 454g)
• Sugar to taste (optional)

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Instructions

Step 1: Prepare the Oven and Cake Pan

Preheat the Oven:

• Preheat your oven to 350°F (175°C).

Prepare the Cake Pan:

• Grease a 7-inch round cake pan and line the bottom with parchment paper for easy removal.

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Step 2: Make the Crust

Crush the Graham Crackers:

• Place the vegan graham crackers in a food processor and pulse until they turn into fine crumbs.

Mix with Vegan Butter:

• In a mixing bowl, combine the crushed graham crackers with 4 tablespoons of melted vegan butter. Stir until the mixture resembles wet sand.

Form the Crust:

• Press this crumb mixture evenly into the bottom and slightly up the sides of your prepared cake pan. Use your fingers or a flat-bottomed glass to ensure it’s compact.

Chill the Crust:

• Place the crust in the freezer while you prepare the filling.

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Step 3: Prepare the Cheesecake Filling

Blend Ingredients:

• In a food processor, add:
  • 12 ounces of vegan cream cheese
  • 4 ounces of firm tofu (drained)
  • 2 tablespoons of melted vegan butter
  • 1 cup of granulated sugar (or sugar substitute)
  • 4 tablespoons of cornstarch
  • 3 tablespoons of all-purpose flour
  • 6 fl oz of plant milk
  • 1 teaspoon of lactic acid or apple cider vinegar
  • ¼ teaspoon of salt
  • 3 teaspoons of vanilla extract
  • Optional: Add miracle fruit puree or extract to taste.

Blend Until Smooth:

• Process all ingredients until you achieve a smooth and creamy consistency, scraping down sides as needed.

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Step 4: Bake the Cheesecake

Pour Filling into Crust:

• Carefully pour the cheesecake filling over your chilled crust, smoothing it out with a spatula.

Bake:

• Place in the preheated oven and bake for about 60 minutes or until the edges are set but the center is still slightly jiggly.

Cool Gradually:

• After baking, turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour to cool slowly. This helps prevent cracking.

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Step 5: Prepare Strawberry Topping

Cook Strawberries:

• While your cheesecake cools, place about 1 pound of strawberries in a saucepan over medium heat.
• Add sugar to taste if desired and cook until they start to break down into a compote, about 5-10 minutes.

Cool Compote:

• Remove from heat and let it cool completely before using.

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Step 6: Chill and Serve

Refrigerate Cheesecake:

• Once cooled at room temperature, transfer your cheesecake to the refrigerator and chill for at least 2 hours, preferably overnight for best results.

Remove from Pan:

• When ready to serve, run a knife around the edges of the pan to loosen it. Invert onto a serving plate carefully.

Top with Strawberries:

• Spoon your cooled strawberry compote over the top of the cheesecake just before serving.

Slice and Enjoy!

• Slice into wedges and enjoy your delicious vegan miracle fruit cheesecake!

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Tips for Success:

• For an extra creamy texture, ensure your vegan cream cheese is at room temperature before blending.
• Adjust sweetness by tasting your filling before baking; you can add more miracle fruit if desired.
• Store leftovers in an airtight container in the refrigerator for up to five days.

Incorporating Miracle Fruit into Cheesecake

Miracle fruit, known for its ability to make sour foods taste sweet, can be a fantastic addition to vegan cheesecake recipes. Here’s how to effectively incorporate it:

Use Miracle Fruit Puree:

• After preparing your cheesecake filling, blend in miracle fruit puree or extract to taste. Start with a small amount (about 1-2 teaspoons) and adjust based on your sweetness preference.

Pair with Tart Ingredients:

• Miracle fruit works particularly well with tart ingredients like lemon juice or berries. Consider adding a splash of lemon juice to enhance the flavor profile while balancing the sweetness.

Top with Miracle Fruit:

• For an added visual and flavor boost, top your cheesecake with fresh fruits that have been treated with miracle fruit, making them taste sweeter without added sugars.

Fruits That Pair Well with Miracle Fruit in Desserts

When using miracle fruit in desserts, certain fruits complement its unique sweetness-enhancing properties:

• Berries: Strawberries, raspberries, and blueberries become exceptionally sweet when combined with miracle fruit.
• Citrus Fruits: Oranges and lemons can provide a refreshing contrast that is beautifully balanced by the miracle fruit.
• Tropical Fruits: Pineapple and mango can enhance the tropical flavor profile of your dessert.
• Stone Fruits: Peaches and plums also pair well, as their natural sweetness is amplified by miracle fruit.

Alternative Non-Dairy Milk Options

You can absolutely use different types of non-dairy milk in your cheesecake recipe. Here are some alternatives:

• Almond Milk: Light and slightly nutty, almond milk works well but may result in a thinner texture.
• Soy Milk: Creamy and rich, soy milk is a great substitute that adds protein and helps achieve a thicker consistency.
• Coconut Milk: Full-fat coconut milk adds creaminess and a subtle coconut flavor, enhancing the richness of the cheesecake.
• Oat Milk: A good all-around option that provides creaminess without overpowering flavors.

Texture Changes with Different Vegan Cream Cheeses

The type of vegan cream cheese you use can significantly affect the texture of your cheesecake:

• Traditional Vegan Cream Cheese: This typically yields a smooth and creamy texture, closely resembling dairy cream cheese.
• Cashew-Based Cream Cheese: Often results in a richer and denser filling due to the fat content from cashews.
• Tofu-Based Cream Cheese: Can create a lighter texture but may require additional blending to achieve smoothness.
• Coconut Cream Cheese: Adds a unique flavor and richness but can make the cheesecake denser if used excessively.

Tips for Making the Crust Crisper

To achieve a crispier crust for your vegan cheesecake, consider the following tips:

Par-Bake the Crust:

• After pressing the crust mixture into the pan, bake it for about 10 minutes at 350°F (175°C) before adding the filling. This helps set the crust.

Use Less Liquid:

• Ensure that any wet ingredients (like melted vegan butter) are used sparingly; too much moisture can lead to a soggy crust.

Add Oats or Nuts:

• Incorporate rolled oats or finely chopped nuts into your crust mixture for added texture and crunch.

Cool Before Filling:

• Allow the crust to cool completely before pouring in the cheesecake filling; this helps maintain its crispness.

Store Correctly:

• Refrigerate your cheesecake uncovered for a short period after baking to allow moisture to escape before covering it.

By following these suggestions, you can enhance your vegan cheesecake experience with miracle fruit while ensuring delicious textures and flavors!

Enjoy this delightful dessert that’s sure to impress both vegans and non-vegans alike!