Vegan cheesecake. Is there such a thing? Yep. This Maple Cheesecake with Glazed Apples is just what you need.
Picture an elegant, beautifully decorated cheesecake. Now, imagine telling everyone you made it. Can you hear the ooh-and-ah from your mother-in-law? The way your boss smiles in admiration? Yep, it’s all for your stunning Maple Cheesecake with Glazed Apples. I can almost hear the applause. And here’s the best part – you really can do it. We’re going to tell you how.
Cheesecakes are often considered to be tricky or advanced desserts, but truth be told, it’s not because of the techniques required. It’s because most people can’t follow the directions and rush some portion of the process. Perfect cheesecake is about taking your time. You must start with all room temperature ingredients. For real. It’s crucial you don’t skip this step. And next, you must mix gradually and thoroughly. Finally – stay with me – you absolutely positively must let the cooling process happen very, very slowly. If you don’t, the cheesecake may not set up properly or may grow a big crack down the middle.
So, if you can follow directions, this Maple Cheesecake with Glazed Apples recipe is for you. It will elevate you to rock star status at gatherings this holiday season and leave everyone guessing as to when you took cooking classes.
To make this cake, you will need a 10-inch Springform pan. As written, this recipe is vegan and gluten-free. It serves about 12 people, unless you cut huge portions – which can happen!
- CRUST
- 1 cup almond meal
- 1 cup pretzels, crushed (for gluten-free, try Snyder's or Glutino)
- 3 Tbs. melted vegan butter (such as Earth Balance or Melt)
- 2 Tbs. sugar
- CHEESECAKE
- 2 containers of plain vegan cream cheese, room temperature
- 2 cups vegan sour cream, room temperature
- 1/4 cup sugar
- 1/2 cup maple syrup
- 3 Tbs. Egg Replacer in 6 Tbs. warm water
- 2 tsp. vanilla
- 1 tsp. cinnamon
- 1/4 cup arrowroot starch
- GLAZED APPLE TOPPING
- 1 granny smith apples
- 1/2 lemon, juiced
- 1/8 cup sugar
- 1/4 cup apple juice
- 2 Tbs. vegan margarine
- CRUST
- Preheat oven to 300.
- Combine almond meal, crushed pretzel bits, melted vegan margarine and sugar. When thoroughly mixed, press into the bottom of a 10-inch Spring form pan.
- Bake at 300 for ten minutes, then remove from oven and allow to cool while you make the cheesecake filling.
- Turn oven up to 350 to preheat for cake. Mix together the Egg Replacer in warm water and set aside.
- In a mixing bowl, use an electric mixer (or stand mixer) to cream together the room temperature vegan cream cheese and vegan sour cream. Mix thoroughly then add sugar, cinnamon and maple syrup.
- Again, mix thoroughly, incorporating all ingredients. Finally, add the prepared Egg Replacer and arrowroot powder. Before the final mix with your electric mixer, scrape the sides and bottom to make sure all ingredients are well-combined.
- Give the cheesecake filling one final, thorough mix for two to four minutes. The resulting filling should have no lumps and be smooth, silky and creamy.
- Pour the finished filling onto the crust in the Springform pan. Gently tap the sides to make sure there are no bubbles in the filling.
- Put in oven at 350 for 50 minutes. At that time, turn off oven, and set timer for another 50 minutes, allowing cheesecake to cool gradually with the oven. At the end of 50 minutes, remove cheese cake from oven and allow to cool room temperature.
- When it feels room-temp to the touch, place in fridge to chill for at least four to six hours before adding topping or serving. The cheesecake's final set will be in the fridge, so this long cooling and chilling process is a crucial step - and well worth your patience!
- GLAZE
- Core the apple and slice into thin pieces that will lay in a decorative pattern over the cheesecake.
- Toss with lemon juice and add to a large saute pan with vegan margarine and apple juice. Sprinkle with sugar and warm gradually over medium heat, coating and turning all apples until soft and lightly browned.
- Allow to cool, then arrange as desired on top of chilled cheesecake. Store completed, decorated cheesecake in fridge until ready to serve.
- For cream cheese we used Tofutti, but also try Follow Your Heart or Daiya
- For sour cream, try Tofutti or Follow Your Heart
- For egg replacer try Ener-G, Bob's Red Mill or Vegg Baking Mix
the dirty hippie and the bohemian girl
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