This right here is the strawberry cheesecake of my dreams. It’s so creamy and packed with fresh, juicy strawberries. The perfect treat celebrating Mother’s Day! The perfectly light and sweet texture is thanks to @zulkasugar ‘s organic, non-GMO, bone-char free powdered sugar that I used to make the base.
Cheesecake
- 1/2 cup vegan heavy whipping cream (aka double cream)
- 1/3 cup Zulka Powdered Pure Cane Sugar
- 3/4 cup vegan cream cheese (165g)
- 1 tsp vanilla bean paste
- pinch of salt
- 350g fresh hulled strawberries
- 1/4 cup cashews (40g)*
- 1 tbsp lemon juice
- 1 ½ tbsp cornstarch
- 2 ½ tsp agar agar
- 1/2 tsp powdered dragonfruit (optional, for color)
Crust
- 150g vegan plain cookies
- 3 ½ tbsp vegan butter (50g)
Note
*Soak the cashews in boiling water for 30 minutes prior to using them in the recipe. This will soften them to create a better texture in the recipe.
Directions
- Add the vegan cookies to a food processor until they are fully crushed. Then add the melted vegan butter and pulse until you get a “wet sand” texture. When you squeeze the mixture in your hands, it should hold together.
- Line the bottom of a springform with parchment paper and grease the sides.
- Add the crust to the springform pan and press it down to create an even layer. Set it aside.
- Pour the heavy whipping cream into a bowl and whip it until stiff peaks form (I recommend using an electric mixer).
- Add the powdered sugar, cream cheese, vanilla bean, and salt, and whisk again. Set aside.
- Wash and hull your strawberries and add them to a blender. Add the cashews and lemon juice, and blend until smooth.
- Sift the mixture through a sieve to get rid of any seeds. Then add the cornstarch and agar agar and whisk well, making sure to get rid of any clumps.
- Transfer the strawberry slurry to a pan over medium heat. Whisk consistently until the mixture thickens significantly (at least 5-7 minutes).
- Once the strawberry mixture has thickened, immediately add it to the bowl of heavy whipping cream, powdered sugar, and cream cheese. Immediately start whisking so that the mixture doesn’t clump.
- Once combined, pour the strawberry cheesecake into the springform pan with the crust. Use an offset spatula to create an even layer.
- Place the cheesecake in the fridge for 4-5 hours so it can fully set.
- I piped vegan whipping cream on top and added fresh strawberries. Slice and enjoy!
About The Author
