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Vegan Cheesecake with Rhubarb Swirls
Prep time
30 mins
Baking time
50 mins
 

My quintessential spring vegetable is rhubarb. The light sourness of rhubarb pairs wonderful with a sweet cheesecake cake. My vegan cheesecake with rhubarb swirls is a true seasonal showstopper. A healthy take on the traditional cheesecake made with silken tofu and birch sugar.

Course: Dessert
Keyword: Fruits, glutenfree, glutenfree baking, glutenfree baking recipes, plant-based recipes, spring, spring dessert, spring dessert idea, vegan dessert
Recipe created by: Jennifer Walter
Rhubarb swirls
  • 250 g rhubarb
  • 2 tbsp. orange juice
  • 1 tbsp. beet juice (this adds some colour to the rhubarb. If you don't have any beet juice around, add one more spoon of orange juice.) You could also 3-4 strawberries
  • 3 tbsp. maple syrup
  • 0.5 tsp. vanilla essence
  • 1.5 tbsp. agar agar
Pastry
  • 125 g gluten-free oats
  • 120 g rice flour
  • 100 g buckwheat
  • 30 g chickpea flour
  • 1 pinch of salt
  • 60 g birch sugar
  • 120 g almond butter
  • 150 g unsweetened apple sauce
  • 60 ml oat milk
Cheesecake filling
  • 800 g silken tofu
  • 150 g soy yoghurt
  • 1 tsp. vanilla essence
  • 80 g birch sugar
  • 3 tbsp. kuzu
Rhubarb swirls
  1. Slice the rhubarb and add to a small pan together with the orange juice, beet juice (or strawberries), maple syrup and vanilla essence. Bring to boil and cook until mushy. You shouldn't be able to see solid pieces anymore. Set aside to cool down. Remove from the heat and add the agar agar to thicken the rhubarb mush. Stir thoroughly.

     

Pastry
  1. Preheat your oven to 180 degrees C. Give the oats to your food processor and grind until you get fine oat flour. Pour into a separate bowl and add the rice flour, rice flour, buckwheat, salt and birch sugar. In the food processor, blend the apple sauce, oat milk and almond butter together. Combine with your flour mix. Grease a round high baking pan (approx. 24 cm diameter). Crumble the dough into the pan and press in tightly using your fingers. Create a pastry mould that goes about halfway up the pan too.

     

Cheesecake filling
  1. Clean your food processor and add the silken tofu, soy yoghurt, vanilla essence and birch sugar. Process well. Now add the kuzu and mix thoroughly. Pour the cheesecake filling into the prepared pastry mould. Pour the mashed rhubarb into the centre of the cake. Create big swirls with a fork. Bake for about 60 minutes until golden. Leave to cool completely.