Description
Vegan baked pistachio cheesecake is a rich, creamy and decadent dessert with a delicious nutty flavor. It’s naturally gluten free and easy to make with only a few ingredients.
Ingredients
Units
Scale
- 600 g silken tofu
- 200 g coconut cream *
- 120 g pistachio butter
- 120 g cane sugar
- 80 g cornstarch
- 1 tsp vanilla extract
- 1 pinch of salt
Instructions
- Preheat the oven to 400 degrees F (200°C) and line the bottom and the edges of an about 18 cm (7-inch) round springform pan with parchment paper.
- Open the can of chilled coconut cream and scoop out only the thick layer from the top. Blend all the ingredients together until you get a smooth and creamy batter.
- Pour the batter into the lined pan. Gently tap the pan on the counter to remove any air bubbles and to spread evenly the batter.
- Bake for about 1 hour. The cheesecake is done when it’s dark brown on the top, set on the sides but still jiggly in the center. Do not over bake the cheesecake as it will firm up as it cools.
- Shut off the oven, open the door and let the cheesecake cool in the oven for 30 minutes. Then, remove from the oven and let cool on the counter for another 30 minutes. Transfer the pan to the fridge and let cool for at least 4 hours or preferably overnight. The cheesecake will firm up as it chills and the flavors will enhance.
- To serve, carefully remove the cheesecake from pan and cut into slices.
Notes
- Store the can of coconut cream in the fridge overnight before using. Then carefully open the can without shaking it, and scoop out only the thick layer of coconut cream that has formed on the surface. Keep the watery part for smoothies or other recipes.