Vegan lemon cheesecake, even with the Thermomix!

Vegan lemon cheesecake is a variation of the traditional no-bake cake, very easy to prepare and perfect for a refreshing end to a meal.

Today we are preparing a fantastic cake, vegan lemon cheesecake, a variant prepared with natural ingredients and filled with a colorful lemon icing. Cheesecake is considered one of the best cakes in the world, so much so that in 2014 it even won the Best Cake competition in London, and according to tradition it involves two different types of preparation, one cooked and the other raw .

In our version we will make a raw one, using soy yogurt and vegetable cream, while for the base we will use vegan biscuits and soy butter . Furthermore, today we are going to prepare the icing for the lemon cheesecake without isinglass, but using agar agar, a polysaccharide which is used as a natural gelling agent, and which is obtained from different varieties of red algae.

Let's see all the phases to prepare this fantastic 100% VEG dessert, both in the traditional way and with the Thermomix!

How to make no-bake lemon cheesecake

1. First, let's start making the base of the cake. Take the biscuits and put them in the mixer.
2. Blend until you obtain a sort of powder . At this point, place them in a bowl and add the butter at room temperature or slightly warmed, and start mixing .
3. When the biscuits have mixed perfectly with the butter, take the mixture and place it in a springform cake tin.
4. Mash it well, until it forms a base about a couple of centimeters high . Place in the freezer to harden and while you wait, move on to the cream.
5. Heat the milk in a saucepan and add the agar agar powder. When it has melted well, turn off and let it cool.
6. Whip the cream with an electric whisk, and once done, mix it with the soy yogurt and lemon juice . Also add the milk and mix well.
7. Pour the filling over the biscuit base and place the cake back in the freezer to cool. All we have to do is finish the preparation with the lemon jelly: heat the sugar with the lemon peel in a saucepan.
8. Add the water, agar agar and a couple of tablespoons of lemon juice and continue stirring until the sauce has thickened.
9. At this point, garnish the cheesecake with the lemon jelly and leave it in the fridge to rest.

Preparing the lemon cheesecake with the Thermomix

1. Take the biscuits and place them in the bowl. Operate the machine at speed. turbo for about 10 seconds.
2. Add the melted butter and continue at high speed. 3 for about 30 seconds.
3. Once done, take the dough and shape the base of the cheesecake, then let it rest in the freezer.
4. For the cream, put the cream in the bowl with the butterfly on speed. 3 for approximately 2 and a half minutes . Add all the other ingredients and mix quickly. 3 for about 2 minutes.
5. Once the cream is ready, place it on the base and leave to rest in the freezer. All we have to do is prepare the jelly: clean the jug and add the lemon peel, sugar and water, and let it reach 38°C at speed. 1 for at least 5 minutes. Halfway through cooking, add the agar agar.
6. Once the icing is ready, garnish the vegan cheesecake and leave to rest in the refrigerator for at least an hour before serving. Enjoy your meal !

storage

Store this quick cake in the refrigerator for up to 3 days.

And if you want to try a different version, here is the vegan bergamot cheesecake for you.

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