A crustless cheesecake baked very hot so the outside caramelises dark while the centre stays creamy. This plant based version swaps in cashews, chickpea flour, coconut milk. Ready in about 1 hour 15 minutes.
Prep 15 min Cook 60 min Serves 10 Medium
Ingredients
🧂Salt1/2 tsp
🌾All-Purpose Flour3 tbsp
🫙Sugar1 1/4 cups
🫙Coconut Milkfull-fat, same amount
🫙Cashewssoaked and blended into cashew cream
🌾Chickpea Flour3 tbsp mixed with water per egg (egg replacer)
Optional extras
🌶️Vanilla Extract1 tsp
Instructions
1
For this plant based version, use cashews for cream cheese, coconut milk for heavy cream, chickpea flour for eggs wherever the steps mention them.
2
Heat the oven to 220°C and line a springform tin with crumpled parchment.
3
Beat cream cheese and sugar until smooth, then add eggs one at a time.
4
Mix in cream, vanilla and salt, then sift in the flour.
5
Pour into the tin and bake 55–65 minutes until deeply browned but still wobbly in the centre.
6
Cool completely, then chill before slicing.
Chef's tip
Bake by visual cues as well as time: every oven runs a little differently.
