Vegan Coffee Cake Cheesecake
This coffee cake cheesecake is so much fun and combines so many of my favourite ingredients into one cake. The sweetness from the cinnamon swirl helps balance the tart, tangy cheesecake perfectly.
Ingredients:
- Vegan whipping cream: I use flora
- Vegan cream cheese: I use bio creamy.
- Vegan natural yoghurt (optional): I use natural soy or coconut yoghurts that aren't flavoured or sweetened.
- Biscuits: I use digestives but any sweet vegan biscuits will work. You can also use a Gluten Free biscuits instead.
- Custard Powder: I use foster clarks vanilla custard powder. This can be found with the other custards, usually in the baking section.
- Cornflour/cornstarch: this can be found in the baking section of most supermarkets.
- Vanilla: I prefer vanilla bean (scrapped out from vanilla pods or the pastes) in my cheesecake recipes so you can see the speckled vanilla, but extract will work great too.
Equipment:
- Food processor or Ziplock bag and a rolling pin for the biscuits
- Oven safe cake tin (round or square)
- Electric beaters, stand mixer with whisk attachment or whisk and wooden spoon
- Mixing Bowl
Ingredients
Base Ingredients
Filling Ingredients
Cinnamon Sugar
Cinnamon crumble
Glaze
Instructions
- Preheat the oven to 180 degrees fan forced and add an oven safe tin with 1-2 cups of boiling water inside (this will act like a steam bath for your cheesecake). Prepare an 20cm or 8inch removal base cake tin (I wrap my removal base in baking paper and fold underneath). *Or this recipe can be made in a baking tray with baking paper up the edges for easy removal.
- Blend or crush your biscuits until they are a fine crumb.
- Melt the vegan butter and mix with the crushed biscuits until combined.
- Add the base to a prepared cake tin (use something round to push the sides up the cake tin (around 5-7cm high).
- In a mixing bowl, add all of the cheesecake filling ingredients together and whip until light and fluffy (it should look like a soft whipped cream - I use electric beaters). If the cream cheese is slightly lumpy - that’s ok. Once it’s in the oven it will all combine.
- In a small mixing bowl, combine the cinnamon and sugar together and mix.
- In another bowl, add the flour, sugar and cinnamon. Melt the vegan butter, pour into the crumble mixture and mix. It should look crumbly.
- To the centre of the cheesecake base, add half of the cheesecake filling and even out the top with the back of a spoon/spatula.
- Evenly add the cinnamon sugar on top of the cheesecake filling.
- Add the rest of the cheesecake filling and carefully even out (be gentle not to disturb the cinnamon sugar layer).
- Evenly add the cinnamon crumble to the top of the cheesecake filling.
- Bake for 35minutes and remove (be careful removing the cheesecake as it will wiggle and be very soft inside).
- Let the cheesecake cool completely in the cake tin and add to the fridge to set overnight (this step is important. The cheesecake MUST rest overnight or else it will be too wet inside).
- The following day you can gently remove the cheesecake from the cake tin.
- In a small mixing bowl, mix the glaze ingredients together and drizzle over the top.
- Slice and enjoy.
- This cheesecake will last 4 days in an airtight container in the fridge.
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