Baked Vegan Cheesecake
Vegan baked cheesecake with an oat crust, caramelized almonds and a vibrant cranberry sauce. Perfect for holidays or any special dessert.
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Cooking tools:
- Food processor
- Blender
- Mixing bowl
- Oven
- Cake pan
- Baking sheet
- Parchment paper
- Saucepan
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Spoon
- Spatula
- Microplane
- Citrus press
- Colander
- Airtight container
Ingredients
- ¾ cup rolled oats
- 1 cup ground almonds (or almond meal)
- ⅛ tsp salt
- 2 tbsp sugar
- ⅓ cup coconut oil (melted)
- 1 cup soy yogurt
- ¾ cup cashews (soaked for 30 minutes)
- ½ cup sugar
- ½ lemon (zest + juiced)
- 1 tbsp potato starch
- 1 tsp vanilla extract
- 1 cup chopped almonds
- 2 tbsp maple syrup
- 2 ½ cups cranberries (fresh or frozen)
- ⅓ cup sugar
- ½ cup red port wine
- 1 tsp cinnamon
- 1 tbsp lemon juice
- zest from ½ lemon
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