Soy yogurt is an ideal substitute for cream cheese in baked goods. The key to success is straining the yogurt through a sieve overnight, so remember to start preparations the day before you plan to enjoy this fantastic cheesecake.
Ingredients
Crust
- Spiced cookies – 180 g
- Cocoa powder – 1 tablespoon
- Coconut oil – 60 g
Cheesecake Filling
- Sugar – 140 g
- Lemon – 1 piece
- Vanilla extract – 1 teaspoon
- Soy yogurt – 1 kg
- Potato starch – 30 g
- Coconut milk – 150 ml
- Olive oil – 2 tablespoons
- Salt – 1 pinch
Preparation
Step 1: Prepare the Crust
- Combine spiced cookies and cocoa powder in a blender. Crush and mix with melted coconut oil.
- Transfer the mixture to a baking dish lined with parchment paper, spread evenly over the bottom, and gently press down. Chill the crust in the refrigerator while preparing the cheesecake filling.
Step 2: Prepare the Cheesecake Filling
- Transfer strained soy yogurt to a bowl. Add grated lemon zest, lemon juice, olive oil, coconut milk, potato starch, sugar, salt, and optionally vanilla extract. Mix thoroughly until smooth and creamy.
Step 3: Bake the Cheesecake
- Pour the filling over the chilled crust. Bake the cheesecake for about 50-60 minutes in an oven preheated to 180°C.
- Allow the cheesecake to cool completely before decorating as desired.
