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Vegan Caramel Apple Cheesecake Mattie

Written by Mattie    
 
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Vegan Caramel Apple Cheesecake

For those difficult times when you can’t decide whether to make a vegan apple pie or a cheesecake, do both! This Vegan Caramel Apple Cheesecake recipe utilizes soy yogurt that is left with pureed almond and non-dairy milk for up to 24 hours so the Lactobacillus cultures in the yogurt can enhance the flavors of the mixture. In order for this to work as effectively as possible it’s important to use unsweetened non-dairy soy yogurt containing Lactobacillus and with as little additives and thickeners as possible. Lactobacillus cultures are bacteria that ferment sugars in the food and produce complex flavors and acids such as lactic acid.

Choose the right kind of soy yogurt

Try to stay away from soy yogurts that contain ingredients ending in starch or gum. These thickeners isolate the activity of the Lactobacillus, making it less effective. This recipe must be used with soy yogurt. Non-soy yogurts such as almond yogurt and coconut yogurt lack sufficient flavor and fermentable materials necessary to develop the tart, dairy-esque flavor we’re looking for. Plus, non-soy yogurts consist of large amounts of starches and gums which often make them more similar to pudding than yogurt.
 
If you don’t have access to almond flour, 240 grams of whole unsoaked almonds, cashews, hazelnuts, peanuts or even pine nuts will do as long as nuts with skins have their skins removed. Each different type of nut will bring its own distinctive flavor to this cheesecake. Imagine using hazelnuts in a chocolate cheesecake! To use whole nuts, grind them in a food processor or blender until they’re the consistency of fine sand. Then add them to the soy yogurt and blend as directed in the recipe.

Further enhancing vegan cheesecake flavor and texture

Coconut oil, lemon juice, vanilla extract and salt further enhance the yogurt mixture. Caramel and caramelized apples are then folded in, which truly brings this cheesecake to another level. I prefer to bake vegan cheesecakes at lower temperatures for longer periods rather than using thickeners like agar to save time. Thickeners tend to coat flavor molecules in their gel-like suspension which can make flavors draw out longer but less intense. I find that vegan cheesecakes benefit by as much flavor intensity of well balanced flavors as possible. The recipe steps may seem daunting at first but fear not, dear baker. This cheesecake can be prepared in sections leading up to serving day.

Learn how I made vegan cream cheese.

Vegan Caramel Apple Cheesecake Recipe

For the crust

For the cheesecake

2 ½ cups plain, unsweetened soy yogurt
2 cups (240 grams) almond flour, or similar nut flour
½ cup non-dairy milk
 
1 cup sugar
2 Tablespoons unrefined coconut oil
1 Tablespoon + 1 teaspoon lemon juice
2 teaspoons vanilla extract
1 teaspoon salt

For the caramel

For the apples

2 ½ cups Granny Smith apples or other apple varieties suitable for baking, chopped into ¼ inch cubes (about 2 to 3 apples)
2 Tablespoons sugar
2 teaspoons unrefined coconut oil
1 ½ teaspoons cinnamon
½ teaspoon nutmeg
½ teaspoon allspice
1 pinch salt
 
½ cup all-purpose flour or rice flour (if you’re making it gluten-free)

1) Prepare the crust

Spring Form Crust can be made several days ahead and stored in an air-tight container in the refrigerator.

2) Blend the cheesecake mixture

Place the soy yogurt, almond flour and non-dairy milk in a blender and blend for 2 minutes on the highest setting. Transfer the mixture to a bowl and leave it out for no more than 24 hours so more flavor can develop. If you don’t have enough time to wait 24 hours, proceed to Step 2.

3) Blend the cheesecake mixture again

Preheat your oven to 300F (149C). Transfer the mixture back to the blender and add the sugar, coconut oil, lemon juice, vanilla extract and salt. Blend for 2 more minutes on the highest setting. There should be no noticeable solid particles in the mixture at this point.

4) Prepare the caramel sauce

Easy Vegan Caramel Sauce can be made several days in advance and stored in an air-tight container in the refrigerator.

5) Prepare the apples

In a medium frying pan or wok, add the apples, sugar, coconut oil, cinnamon, nutmeg, allspice and salt. Saute on medium heat for 10 minutes. Set aside.

6) Assemble the vegan cheesecake and bake to perfection

Add 1 ¼ cups of the apple mixture and ⅓ cup of the caramel to a medium mixing bowl and stir to combine. Set aside. Whisk the ½ cup of all-purpose flour or rice flour into the cheesecake mixture until well combined. Now fold in the apple caramel mixture until barely combined. Pour the mixture into your prepared spring form crust and bake for 3 hours or until the cheesecake barely jiggles when nudged. 

7) Allow the cheesecake to cool completely

Allow the cheesecake to cool completely then transfer it to the refrigerator for at least a few hours before slicing and serving. Serve cold. Store in the refrigerator for up to 1 week or stored in a plastic freezer bag in the freezer for up to 2 months. This recipe makes 1 Vegan Caramel Apple Cheesecake.
 
Vegan Caramel Apple Cheesecake


Get a price on the 9 Inch Springform Pan I Recommend at Amazon.




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Hmm, the caramel sauce link does not seem to be working.
Thanks!
thevegansisters.blogspot.com
sewvegan Reviewed by sewvegan December 14, 2013
Top 500 Reviewer  -   View all my reviews (1)

Caramel Sauce Link?

Hmm, the caramel sauce link does not seem to be working.
Thanks!
thevegansisters.blogspot.com

Owner's reply

Thanks for letting me know about the broken link sewvegan! Fixed!

Was this review helpful to you? 
Easy, so delicious. Beginner baker - let alone vegan baking...Beginner-proof recipe!!!
Didn't have a few of the ingredients, didn't make the caramel sauce and used a flavored soygurt and almond yogurt instead. Halved the sugar and everything was still really good.

Used a soaked cashew nuts crust (mixed with a few wheat crackers) because I didn't have any ginger grahams.

No lemon juice, so used apple cider vinegar as a substitute.
Coconut oil is a must, the fragrance and richness are truly irreplaceable!!!

Loved it a lot better than the usual soy cheese/tofu versions.
Rating 
 
5.0
Reviewed by Hui February 28, 2013

Best Vegan Cheesecake Recipe

Easy, so delicious. Beginner baker - let alone vegan baking...Beginner-proof recipe!!!
Didn't have a few of the ingredients, didn't make the caramel sauce and used a flavored soygurt and almond yogurt instead. Halved the sugar and everything was still really good.

Used a soaked cashew nuts crust (mixed with a few wheat crackers) because I didn't have any ginger grahams.

No lemon juice, so used apple cider vinegar as a substitute.
Coconut oil is a must, the fragrance and richness are truly irreplaceable!!!

Loved it a lot better than the usual soy cheese/tofu versions.

Owner's reply

You version sounds amazing Hui! I haven't varied this recipe a lot so it's good to know it can be somewhat flexible.

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Hi Mattie,
Ive got a bottle of soy yogurt but its cultures are l.acidophilus and bifidus (bummer). Do you think this will work? Is the other culture mostly required for taste and so will my cheesecake still set?
By the way, if you do write a book I'd buy it so fast :P
Please do!
Reviewed by Mithuna May 06, 2012

will this work?

Hi Mattie,
Ive got a bottle of soy yogurt but its cultures are l.acidophilus and bifidus (bummer). Do you think this will work? Is the other culture mostly required for taste and so will my cheesecake still set?
By the way, if you do write a book I'd buy it so fast :P
Please do!

Owner's reply

Hi Mithuna! It's more about the thickeners in the yogurt rather than the cultures that would effect flavor development because the thickeners can coat the cultures, making them less effective. You should be ok if you use anything like Wildwood or Silk plain soy yogurt. Thanks for the book writing encouragement!

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I think you have a typo. for the cheesecake ingredients you mention "2 1/2 cups (12 ounces) plain, unsweetened soy yogurt". well 2 1/2 cups is actually 20 ounces. should I use 12 or 20 ounces soy yogurt?
thanks
Reviewed by yessir February 10, 2012

I think you have a typo. for the cheesecake ingredients you mention "2 1/2 cups (12 ounces) plain, unsweetened soy yogurt". well 2 1/2 cups is actually 20 ounces. should I use 12 or 20 ounces soy yogurt?
thanks

Owner's reply

Hi yessir, looks like I fell victim to the old quandary of getting ounces mixed up with fluid ounces. I meant 2 1/2 cups aka 20 ounces by weight. The recipe has been updated. Sorry for the mixup and thanks for letting me know!

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Is there a certain brand you use or can recommend for the soy yogurt? Or is it a homemade version?
Reviewed by Alysia December 13, 2011

Is there a certain brand you use or can recommend for the soy yogurt? Or is it a homemade version?

Owner's reply

Hi Alysia, I recommend Wholesoy or Wildwood plain, unsweetened soy yogurts. Homemade yogurt would work great too!

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