Guess what? It’s Daring Bakers time – and when this month’s challenge was revealed to be cheesecake I was thrilled. Why? Until now, I had not been afforded the opportunity to make cheesecake since going vegan and, I must say, I’ve been quite anxious to try my hand at making one for some time.
The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey’s Infamous Cheesecake as the challenge.
Truth be told, even when I was free to eat them, I was never a huge cheesecake fan. Too rich. Too heavy. No, not for me. Well, let me tell you something – these vegan versions have turned me. Light textured, smooth as silk, decadently delicious, delightfully toothsome, these babies knocked my socks right off.
I am now, most definitely, a fan. And guess what? No dairy, no egg, no cholesterol, low-fat – plus all that protein from the tofu practically makes this dessert nutritious. Yeah, I know – whatever, pass me another slice.
In order to choose the appropriate vegan recipe, and since I’m a vegan cheesecake novice, I looked to someone who knows exactly what they’re doing – finally settling on Sarah Kramer’s basic recipe for Apricot Tofu Cheesecake from La Dolce Vegan, which you can conveniently find in its entirety here.
I really wanted to make up for lost cheesecake time and thus planned to make as many flavours as possible in the allotted time. Using Sarah’s basic recipe as my base, I added several elements for a total of three different cheesecakes: Lemon with Candied Figs, Black Cherry Syrup & Blackberry, Key Lime with Candied Key Limes, Clementine Syrup & Pistachio, and Chocolate Peanut-Butter with Rich Chocolate Ganache.
First I prepared the basic recipe, including everything but the lemon juice and lemon zest. I then divided the filling into four separate bowls. I added lemon and lemon zest to one bowl, as per the original recipe – I just quartered the required amount. I added key lime juice and zest to the second bowl. To the third bowl, I added 3 tbsp of all-natural peanut-butter (just peanuts). The fourth bowl received 3/4 cup of semi-sweet chocolate chips, melted.
The lemon and key lime cheesecakes were made in tiny 4-inch springform pans. I followed the original recipe for the crust – adding a layer of coconut to the crust of the key lime cheesecake. The chocolate and peanut-butter bowls were layered in one 9-inch springform. I added crushed dark chocolate (vegan) digestives to the crust.
Then it was time for candy – candied key limes and candied figs to be exact. After using it with great success when making candied clementines and bundt cake, I revisited this method from VeganYumYum blog for candying the fruit.
Candied key limes were then added to the key lime cheesecake along with clementine syrup and crushed pistachios. Stewed black cherries were combined with the candied figs before adding as a garnish to the lemon cheesecake along with the blackberries.
The peanut-butter chocolate cheesecake received a simple layer of rich, decadent chocolate ganache. To make the ganache, I used 2/3 cup semi-sweet chocolate chips, 1/4 cup of soy creamer, 2 tbsp maple syrup. Heat soy creamer on the stove, remove from heat, stir in chocolate chips and maple syrup, allow to cool.
Based on this experience I’d say without hesitation that Sarah’s recipe is excellent, both on its own and as a base for other flavours. Beautiful texture. Luxurious. Delicious. This is company’s coming quality stuff.
Be sure to see what the other Daring Bakers are up to at the Daring Kitchen.
OH. MY. GOD. Marika, why am I licking my screen? Do you want to come over and bring your cheesecakes? I’ll fly you here.
Stunning cheesecakes! The lime one is calling to me. . .
Absolutely gorgeous not cheesecakes! I would happily devour any or all – well done Marika!
You just proved that vegan cheesecakes are WAY better than their dairy filled counterparts. Yummy!
These cheesecakes look delicious!
OMG, Marika – you really blew this challenge out of the water! Those cheesecakes ALL look amazing, especially the key lime-pistachio..wait..forget it, I would take any of those, as they’re all insanely gorgeous and mouth watering! AND, your photos are magnificent!! Perfect detail and composotion. I’m just in awe of your talent and creativity!!
beautiful, Marika!
WOW! Those look amazing. I love the idea of candied fruit- must try that! So glad to have found your blog- will add as a follower!
absolutely stunning, bravo.
I love your presentation of each cheesecake. They all look delectable… especially the chocolate peanut butter one!
WOW, these look amazing! I love the different flavors you tried out…they all look totally gorgeous and delicious. :)
oh god! these look awesome! so so good! I m not a cheesecake fan either but these are surely tempting me like hell. Really interesting this vegan version. I d like to try it :)
Vegan cheesecake is THE BEST cheesecake!
These are seriously stunning and the photos just blew me away! What incredible flavor combinations, I wouldn’t know which to eat first.
You are too kind.
They look gorgeous, I really want to try the chocolate PB one!
Lemon with Candied Figs & Black Cherry, Key Lime with Candied Key Limes & Pistachio, and Chocolate Peanut-Butter with Rich Chocolate Ganache. I just don’t know what to say fantastic flavours choices and the pixs are fabulous. Thanks for the nice comments on my “on-the-stop” if you are interested I can send you some material (very easy stuff) on quantum mechanics and how it relates to the ontology of time flow. My email address is audaxartifex{at}yahoo{dot}com {dot}au
Audax, very cool – I will take you up on some light reading :)
I love that you divided up the filling and tried out numerous variations with little mini versions-I think that’s a great idea for a party where people all have very different palates. I’m really happy to know that the recipe in La Dolce Vegan is an impressive one. Fantastic!
Must. Have. Cheesecake
The decoration with candied figs and blackberries look so heavenly! I must really applaud you for converting a DB recipe into a vegan one. Kudos :)
Marika!! First of all I can’t believe you’d never made a vegan cheesecake… but I’d say you definitely made up for lost time. All three look absolutely delicious!! Photos are amzing as well. Now you’re making me wish I had participated this month.
wow! wow! wow! i am drooling…!!!! :)
quite interesting , Marika!
Oh, lovely layers in the first cake, and all the other toppings and flavors sound incredible too! You definitely went above and beyond the call of duty for this challenge.
Looks gorgeous! I’ve been very curious about vegan cheesecake myself.
Nicely done! Haha, this recipe converted me too! I use to abhor cheesecake like it was the spawn of the devil, lol =D
Lord woman! Why oh why do I live so far from you? These photos are amazing, and I love the way you really got crazy with the flavours – you really rock, woman!
Shel, say the word and I’ll be on a plane to France with a suitcase of Tofutti.
I love all of your flavors and your pictures are gorgeous!! What an excellent job you did!!
such beautiful presentations and fantastic flavour combos
All three are perfect!! Love all the decorations. Stunning!
Oh my my, so gorgeous! I want to try them all.
Beautiful “no cheese” pieces of art. They look so delicious!
Your cheesecakes look amazing! I so need to try the one with the candied figs!! Btw, I loved your article this month.
Thanks Debyi!
absolutely delicious … couldnt be any more perfect …
amazing!
Wow, impressive. I’ve really enjoyed reading the various vegan interpretations of the recipe, but your flavor choices here are equally astounding. Thanks for being a part of the challenge!
Jenny of JennyBakes
I am just amazed at the “vegan” concept and how you have adapted the cheesecake. I find myself reading more and more blogs dedicated to this lifestyle. Your cakes looks magnificent!
Ohh myy gosh…these all look out of this world!! I especially love the blackberry fig one. My tummy is ready for me to try to make vegan cheesecake very soon!
I just came across your website, very cool. This is an amazing looking cheesecake, I hope to have time later this week to bake it! Do you know of a healthier alternative to using regular cream cheese?
Hi Dan – thanks for visiting. There is no cream cheese in these cheesecakes, in fact there is no dairy at all (and no eggs). Tofu is an excellent and healthy alternative to cream cheese and it is the star ingredient in each of these desserts! :)
Do you make candied key limes the same way you make candied clementines? I just finished making clementine marmalade and have some key limes I want to use creatively.
Hi PJ – Yes, I used the same method to candy the key limes as I did for the candied clementines (from VeganYumYum blog) – if I were to do it again though, I’d use more sugar for the limes as they weren’t sweet enough for me.
This recipes looks amazing. I can’t wait to bake it this friday during my weekly bake night!
What delicious looking desserts, they really get my cravings going. I absolutely love your photos too, extremely professional.
So sweet – thank you :)