I was planning on doing a regular cheesecake, but I found out some of the people at the event I'm going to are vegan so I'm looking at other options. I have no Sous Vide baking experience (just the meats so far). I would appreciate any advice. Thank you all!
[Please formatting gods] (I'm fixing it now)
Ingredients:
▢1 8-inch pie crust Homemade or store bought * See notes
▢16 oz vegan cream cheese room temperature ** See notes
▢2/3 cup sugar *** See notes
▢2 tablespoon cornstarch can use tapioca starch or arrowroot starch
▢3 tablespoon milk of choice I used almond milk
▢1 tablespoon lemon juice
▢1 teaspoon vanilla extract
Instructions
Prepare your pie crust in an 8-inch pan, and set aside. Preheat the oven to 180C/350F.
In a large mixing bowl, add your softened cream cheese with sugar and beat on low, until smooth and creamy. While still on low, add in the cornstarch, milk, lemon juice, and vanilla extract. Continue beating on low until combined. Once combined, turn up to high and continue beating, until smooth.
Transfer your cheesecake into the prepared pie crust. Bake the cheesecake for 40-45 minutes.
Remove from the oven and let cool completely. Once cool, refrigerate for at least 4 hours, or overnight.
Notes
- I used a simple vegan graham cracker crust. See the post for ingredients and instructions.
** Use a good quality vegan cream cheese like Daiya, Wayfarer or So delicious.
*** White sugar or uncut sugar. To keep it sugar free, use erythritol or monk fruit sweetener.
by apathybill
1 Comment
I would look up cheesecake in a jar sous vide recipes. I think you have to skip the crust