Crystal River Cruises’ Vegan Cheesecake Will Treat Your Sweet Tooth
January has nearly come to an end and with it, “Vegan-uary” trends and new nutritional resolutions. Some people adopted strictly plant-based diets temporarily to kick off the new year, others are all vegan, all the time. Either way, Crystal’s chefs embrace this regimen (and virtually all others our guests adhere to) in the most delicious ways. Dessert is famously a highlight of any Crystal culinary experience, with no shortage of options for chocolate lovers, fruit followers, those who prefer light and fresh flavors and those craving the richest treats.
Today, Crystal River Cruises’ culinary team is sharing their delectable vegan cheesecake recipe, which offers all the creamy sweetness you desire from the graham crust to the elegant presentation. The perfect conclusion to Vegan-uary…
Crystal River Cruises’ Vegan Cheesecake
Homemade Graham Crust
1 ¼ cups all-purpose flour
2 tbsp granulated sugar
1 tbsp miller’s bran (not cereal)
1 tsp unsweetened cocoa powder
½ tsp ground cinnamon
1/3 cup vegan butter or coconut oil, melted
1 tbsp agave or maple syrup
2 (349 g/12.3 oz) packages silken extra-firm tofu (“silken” texture imperative, do not substitute); available in shelf-stable tetra packs or fresh
1 tbsp vanilla extract
1 tbsp lemon juice
1 cup apple juice
2/3 granulated sugar
1 tbsp agar-agar
Homemade Graham Crust
Preheat oven to 350ºF. In a medium bowl, mix flour, sugar, bran, cocoa and cinnamon until combined. Mix in vegan butter or oil and agave or maple syrup until fully combined. Firmly press into a 7-inch springform pan. Bake for 15 to 20 minutes, until golden brown and beginning to crack on top.
In a medium saucepan, bring apple juice, sugar and agar-agar to a boil, reduce to medium and cook, stirring a few times, for 5 minutes, or until agar-agar flakes are completely dissolved. Keep warm. In a food processor, purée tofu until completely smooth, about 1 minute. Add apple juice mixture, lemon juice and vanilla. Purée until fully combined and pour into prepared crust. Cool to room temperature and refrigerate for at least 8 hours, until set. To serve, run a knife around edge of springform pan, unhinge and slice. Garnish with your topping of choice (edible flower, mint julienne, etc.). Serve chilled.