vegan creme brulee cheesecake

Introduction and Story

The Vegan Crème Brûlée Cheesecake is a luxurious dessert that combines the silky smooth texture of a cheesecake with the classic, caramelized top of crème brûlée. Imagine a special occasion where you’re looking to impress your guests with a sophisticated, yet completely plant-based dessert. This cheesecake offers a rich and creamy filling with a crisp, caramelized sugar topping that cracks perfectly with the tap of a spoon. This dessert is not only a feast for the eyes but also a delightful blend of flavors and textures that will leave everyone asking for seconds.

Important Considerations

1. Soaking Cashews: Properly soak the cashews to ensure a creamy texture in the cheesecake filling.
2. Caramelizing Sugar: Use a kitchen torch for the best results in caramelizing the sugar topping.
3. Baking: Avoid overbaking to prevent the cheesecake from cracking and to maintain a smooth texture.
4. Chill Time: Allow sufficient time for the cheesecake to chill and set properly, ideally overnight.

Tips and Tricks

1. Smooth Filling: Blend the cashews thoroughly to achieve a smooth and creamy filling without any lumps.
2. Room Temperature Ingredients: Use room temperature ingredients for even mixing and baking.
3. Water Bath: Bake the cheesecake in a water bath to prevent cracks and ensure even baking.
4. Caramelizing: Apply an even layer of sugar for caramelizing and do it just before serving to maintain the crunchy texture.

Ingredients

Crust:

• 1 1/2 cups graham cracker crumbs (use gluten-free if needed)
• 1/4 cup coconut oil, melted
• 2 tablespoons maple syrup

Cheesecake Filling:

• 2 cups raw cashews, soaked overnight and drained
• 1 cup full-fat coconut milk
• 1/2 cup maple syrup
• 1/4 cup coconut oil, melted
• 2 tablespoons lemon juice
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt

Crème Brûlée Topping:

• 1/4 cup granulated sugar