Vegan Miracle Fruit Cheesecake Recipe

This vegan cheesecake recipe incorporates the unique flavor of miracle fruit, which can enhance sweetness without added sugar. Below is a step-by-step guide to making this delightful dessert.

Ingredients

For the Crust:

• 1 package (about 140g) vegan graham crackers
• 4 tablespoons (56g) melted vegan butter

For the Cheesecake Filling:

• 12 ounces (339g) vegan cream cheese
• 4 ounces (113g) firm tofu
• 2 tablespoons (28g) melted vegan butter
• 1 cup (200g) granulated sugar or a sugar substitute
• 4 tablespoons (32g) cornstarch
• 3 tablespoons (24g) all-purpose flour (or gluten-free flour)
• 6 fl oz (177ml) plant milk
• 1 teaspoon vegan lactic acid or apple cider vinegar
• ¼ teaspoon salt
• 3 teaspoons (15ml) vanilla extract
• Miracle fruit puree or miracle fruit extract (to taste, optional)

For the Topping:

• Fresh or frozen strawberries (about 1 pound or 454g)
• Sugar to taste (optional)

Instructions

1. Preheat the Oven:

• Preheat your oven to 350°F (175°C). Grease and line a 7-inch cake pan with parchment paper.

1. Prepare the Crust:

• Crush the graham crackers in a food processor until they resemble fine crumbs.
• Add the melted vegan butter and pulse until the mixture resembles wet sand.
• Press this mixture evenly into the bottom and up the sides of the prepared cake pan. Freeze while preparing the filling.

1. Make the Cheesecake Filling:

• In a food processor, combine all cheesecake filling ingredients: vegan cream cheese, firm tofu, melted vegan butter, sugar, cornstarch, flour, plant milk, lactic acid or vinegar, salt, vanilla extract, and miracle fruit puree.
• Blend until smooth and creamy, scraping down the sides as necessary.

1. Bake the Cheesecake:

• Pour the cheesecake batter into the prepared crust.
• Bake in a preheated oven for about 60 minutes. After baking, turn off the oven but leave the cheesecake inside with the door slightly ajar for an additional hour to cool slowly.

1. Prepare Strawberry Topping:

• In a saucepan over medium heat, combine strawberries with optional sugar. Cook until they start to break down and form a compote.
• Allow to cool before using.

1. Cool and Serve:

• Once cooled at room temperature, refrigerate the cheesecake for at least two hours or overnight for best results.
• To serve, loosen the sides of the cheesecake from the pan and invert onto a serving platter. Top with strawberry compote before slicing.

This cheesecake is not only rich and creamy but also features a unique sweetness from miracle fruit that enhances its flavor profile without additional sugar. Enjoy your delicious vegan miracle fruit cheesecake!