This vegan longan cheesecake is a delightful blend of creamy tofu and vegan cream cheese, set atop a light sponge base and finished with a luscious longan jelly. Perfect for special occasions or as a refreshing dessert!
Ingredients
For the Sponge Cake Base:
- 3 large flax eggs (3 tablespoons ground flaxseed mixed with 9 tablespoons water, let sit for 5 minutes)
- 80g (1/3 cup) caster sugar
- 40g (1/3 cup) all-purpose flour
- 20g (2 tablespoons) cornstarch
- 35g (2.5 tablespoons) melted coconut oil or vegan butter
- 2 tablespoons longan syrup (from canned longans)
For the Tofu Cream Cheese Filling:
- 226g (8 oz) vegan cream cheese (such as Tofutti or Daiya)
- 200g (7 oz) soft silken tofu
- 70g (1/3 cup) caster sugar (adjust to taste)
- 50g (1/4 cup) coconut cream (or full-fat coconut milk)
- 50g (1/4 cup) dairy-free yogurt (coconut or almond-based)
- 100ml (1/2 cup) almond or soy milk
- 6g (2 teaspoons) agar-agar powder or 6g gelatin sheets, soaked in cold water
For the Longan Jelly:
- 250ml (1 cup) longan syrup (reserved from canned longans)
- 9g (3 teaspoons) agar-agar powder or 9g gelatin sheets, soaked in cold water
- Optional: additional longans for garnish
Instructions
Step 1: Prepare the Sponge Cake Base
- Preheat the Oven: Preheat your oven to 175°C (350°F). Grease and line an 8-inch springform pan with parchment paper.
- Make Flax Eggs: In a small bowl, combine ground flaxseed and water. Let it sit for about 5 minutes until it thickens.
- Mix Ingredients: In a mixing bowl, combine the flax eggs with caster sugar, melted coconut oil, and longan syrup. Mix well.
- Combine Dry Ingredients: In another bowl, sift together flour and cornstarch. Gradually fold the dry ingredients into the wet mixture until just combined.
- Bake the Cake: Pour the batter into the prepared pan and smooth the top. Bake for about 15-20 minutes, or until golden and a toothpick comes out clean. Let it cool completely in the pan on a wire rack.
Step 2: Make the Tofu Cream Cheese Filling
- Blend Filling Ingredients: In a food processor, combine vegan cream cheese, silken tofu, caster sugar, coconut cream, dairy-free yogurt, and almond milk. Blend until smooth and creamy.
- Prepare Agar-Agar/Gelatin: If using agar-agar, dissolve it in 100ml of boiling water according to package instructions. If using gelatin sheets, soak them in cold water until soft, then melt them in warm water.
- Combine Mixtures: Once dissolved, add the agar-agar or melted gelatin to the cream cheese mixture and blend again until fully incorporated.
- Assemble: Pour the filling over the cooled sponge cake in the springform pan. Smooth out the top with a spatula. Refrigerate for at least 4 hours or overnight until set.
Step 3: Prepare the Longan Jelly
- Heat Syrup: In a saucepan, heat the longan syrup until just below boiling.
- Dissolve Agar-Agar/Gelatin: If using agar-agar, whisk it into the hot syrup until dissolved. If using gelatin sheets, add them to the hot syrup after soaking and stir until fully dissolved.
- Cool and Pour: Allow the mixture to cool slightly before pouring it over the set cheesecake layer in the springform pan. Chill again for at least 2 hours until firm.
Step 4: Serve
- Remove from Pan: Once fully set, carefully remove the cheesecake from the springform pan.
- Garnish: Decorate with additional longans on top if desired.
- Slice and Enjoy: Slice into pieces and serve chilled!
Tips for Success
- Ensure all your ingredients are at room temperature for better blending.
- For an extra touch of flavor, consider adding a splash of vanilla extract to the filling.
- Store leftovers in an airtight container in the refrigerator for up to three days.
Enjoy your deliciously creamy vegan longan cheesecake!