Lemon Cheesecake

Name: Lemon Cheesecake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: 180g flour; 20g vegan protein powder or more flour; 1 Tbsp baking powder; 50g melted coconut oil; 100g apple sauce; 50 ml plant milk; sweetener of choice (I used flavor drops); 150g greek yogurt (vegan); 1 tbsp corn starch; 100g (vegan) cream cheese; 100g (vegan) yoghurt; juice of 1 lemon; lemon zest; sweetener of choice

4 steps

Prep:20minCook:1h

This is probably the best vegan Cheesecake I ever made! Refined-sugar-free and high in protein – you want to make this cake all summer!

Updated at: Thu, 17 Aug 2023 11:26:30 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories242.7 kcal (12%)

Total Fat11 g (16%)

Carbs30.9 g (12%)

Sugars7.9 g (9%)

Protein6 g (12%)

Sodium256.4 mg (13%)

Fiber1.2 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

For the Dough

180gflour

20gvegan protein powder

or more flour

1 Tbspbaking powder

50gcoconut oil

melted

100gapple sauce

50mlplant milk

sweetener

of choice, I used flavor drops

For the filling

150ggreek yogurt vegan

1 Tbspcorn starch

100gvegan cream cheese

100gvegan yoghurt

1juice of lemon

lemon zest

sweetener

Instructions

Step 1

Mix all ingredients except plant milk for the dough together until you get a crumbly dough and set 1/3 aside for the crumble topping. Add 50ml almond milk to the rest of the batter and mix well. Add the batter to a small baking dish lined with parchment paper.

Step 2

Add filling on top and then finish with the crumble topping.

Step 3

Bake at 175 degrees celsius for 30min.

Step 4

Let it cool in the oven for another 30min, then let it come to room temperature and chill in the fridge for a few hours but better overnight!