Vegan Longan Cheesecake Recipe

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

1. Preheat the Oven: Preheat your oven to 175°C (350°F). Grease and line an 8-inch springform pan with parchment paper.
2. Make Flax Eggs: In a small bowl, combine ground flaxseed and water. Let it sit for about 5 minutes until it thickens.
3. Mix Ingredients: In a mixing bowl, combine the flax eggs with caster sugar, melted coconut oil, and longan syrup. Mix well.
4. Combine Dry Ingredients: In another bowl, sift together flour and cornstarch. Gradually fold the dry ingredients into the wet mixture until just combined.
5. 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

1. 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.
2. 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.
3. Combine Mixtures: Once dissolved, add the agar-agar or melted gelatin to the cream cheese mixture and blend again until fully incorporated.
4. 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

1. Heat Syrup: In a saucepan, heat the longan syrup until just below boiling.
2. 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.
3. 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

1. Remove from Pan: Once fully set, carefully remove the cheesecake from the springform pan.
2. Garnish: Decorate with additional longans on top if desired.
3. 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!