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Baked blueberry ginger cheesecake

Blueberry ginger baked cheesecake

Baked blueberry ginger cheesecake is one of my ultimate favorite recipes… just because CHEESECAKE firstly and secondly it’s is one of my all-time desserts and the blueberry ginger combo is out of this world!

Baked blueberry ginger cheesecake is one of my ultimate favorite recipes… just because CHEESECAKE firstly and secondly it’s is one of my all-time desserts and the blueberry ginger combo is out of this world!

Recipe

Print Recipe
0
min
Prep Time
0
min
Cook Time

Serves

4-6 people

Difficulty

Intermediate

Blueberry ginger baked cheesecake

Blueberry ginger baked cheesecake

Ingredients 

Filling

  • 250g vegan cream cheese
  • 300ml coconut cream
  • 1 cup soaked cashews
  • 1/3 cup agave or maple syrup
  • 1/4 melted coconut oil
  • 1/3 cup corn starch
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract
  • 1/3 tsp salt
  • 1 cup blueberries
  • icing sugar
  • fresh mint leaves

Base

  • 1 cup oats ground into flour
  • 1 cup shredded coconut
  • 1/4 cup buckwheat groats
  • 1/4 cup sunflower seeds
  • 1/3-1/2 cup melted coconut oil
  • 1/3 cup maple syrup
  • 1 tsp vanilla extract
  • 1 tbsp ground ginger powder
  • 1/3 tsp salt

Method

  1. Preheat the oven to 180 degrees Celcius.
  2. Start by making the base first, place all of the dry ingredients in a high-speed blender and blend until smooth.
  3. Add in the coconut oil, maple syrup and the vanilla extract and mix well.
  4. Press in to a parchment paper-lined cake tin of choice and use the back of a spoon, dipping the spoon in water to smooth it out.
  5. Work your way up to the edges aswell and place the base in a preheated oven to bake for 8-10 minutes.
  6. Remove the base to cool before pouring in the filling.
  7. Place all of the filling ingredients in a high-speed blender and blend until smooth, pour in to a saucepan and bring to a simmer on medium, whisking while it thickens.
  8. Once the filling has thicken, pour on to the base and place in the oven to bake for 15-18 minutes until brown on top.
  9. Let the cake cool at room temperature and place in the fridge.
  10. Leave to cool in the fridge for about an hour before removing from the cake mould and serving with fresh blueberries, mint leaves and icing sugar.
  11. Store the rest of the cake in the fridge for up to three days.

Notes:

  • The vegan cream cheese can be subbed with 1 1/2 cup soaked cashews.
  • Soak the cashews in water for three hours or in boiling water for thrity minutes.
  • The ginger can be subbed with cinnamon, cardamon or nutmeg, just adjust the taste according to your liking.
  • The blueberries can be replaced with other fruit of choice.
  • To make this cake gluten free sub the oats with gluten-free oats, coconut flour or almond flour. 

Hope, you love this super delicious and easy recipe. I am obsessed with this baked cheesecake…

M*

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