Tried this recipe? Please click on the stars to rate it! Click the heart to bookmark.

Rating
Category, , , Tags

This vegan cheesecake is the super-creamy type. In fact, it's so creamy you may be amazed it can stand up at all. Thanks to the leftover wheat starch from washing seitan, it does!

Special Equipment:

  • Blender or food processor (perhaps an electric mixer will work as well - the ingredients need to be well combined until creamy)
  • 9"/23cm spring-form pan
  • Large roasting pan

This recipe utilizes the leftover starch water from washing flour to make seitan. If you have no idea what that means, you can learn about it here.

When I am conducting another test (my husband has requested I make this again for Easter) I will use powdered wheat starch and match the consistency of the liquid I use from washing. So for those of you who may have found this because you love seitan—or love vegan cheesecake but don't feel like washing flour—you'll be able to enjoy it, too!

Ingredients

Graham Cracker Crust
 20 vegan graham cracker squares (10 sheets), finely ground - 160g
 ¼ tsp ground cinnamon
 6 tbsp vegan stick butter, melted, plus more for greasing the pan
For the Filling
 2 packs of vegan cream cheese - 16oz/454gI used Tofutti brand.
 1 ½ cups vegan unsweetened yogurt or sour cream - 12oz/340gI used Forager Project unsweetened yogurt.
 ¾ cup thick starch water - 188g This is leftover from washing flour to make seitan. You can instead mix wheat starch in water until you get a consistency similar to thin pancake/crepe batter.
 2 tsp lemon zest Zest from about 1/2 a lemon.
 1 ½ tsp vanilla extract
 ¾ cup sugar - 148g
Lemony Blueberry Topping
 1 pint blueberries - about 2 cups/551mL
 2 tsp lemon zest Zest the other half of the lemon.
 2 tbsp sugar
 3 tbsp lemon juice - about the juice from one lemon And now you've used the whole lemon! 😉
vegan cheesecake preparation

Directions

1

Preheat your oven to 325F/about 170C and make room for a large roasting pan to sit in the middle of the oven, removing the top rack if necessary. Grease a 9-inch (23cm) spring-form pan with vegan butter. Grind or crush the vegan graham crackers into a fine crumb and add them to a mixing bowl. Use a fork to stir in the cinnamon, followed by the melted butter until evenly coated. Pour the crumbs into your greased pan and press them down to evenly distribute along the bottom and about 1 inch up the sides.

Refrigerate the prepared pan while preparing the filling.

2

Add all of the filling ingredients to a blender and blitz until completely smooth and creamy, stopping to scrape down the sides as necessary. Pour the filling into the prepared pan, getting out as much as possible, then smooth it out with a spatula or the back of a spoon.

3

Fill a large roasting pan with water up to about 1-2 inches deep and place it in the middle of the oven. Place the cheesecake on a sheet of aluminum foil, bring up the sides enough to prevent any water from leaking in, and put it in the water bath. Bake the cheesecake for one hour.

4

After baking, allow the cheesecake to come to room temperature and refrigerate for a minimum of 4 hours, but preferably overnight. Just before you're ready to serve, heat all of the topping ingredients in a small saucepan over medium heat for about 5 minutes or until the blueberries begin to break down a bit. Allow it to cool to warm before spooning onto the cheesecake.

More Starch Water Recipes

1 2 3 4

Ingredients

Graham Cracker Crust
 20 vegan graham cracker squares (10 sheets), finely ground - 160g
 ¼ tsp ground cinnamon
 6 tbsp vegan stick butter, melted, plus more for greasing the pan
For the Filling
 2 packs of vegan cream cheese - 16oz/454gI used Tofutti brand.
 1 ½ cups vegan unsweetened yogurt or sour cream - 12oz/340gI used Forager Project unsweetened yogurt.
 ¾ cup thick starch water - 188g This is leftover from washing flour to make seitan. You can instead mix wheat starch in water until you get a consistency similar to thin pancake/crepe batter.
 2 tsp lemon zest Zest from about 1/2 a lemon.
 1 ½ tsp vanilla extract
 ¾ cup sugar - 148g
Lemony Blueberry Topping
 1 pint blueberries - about 2 cups/551mL
 2 tsp lemon zest Zest the other half of the lemon.
 2 tbsp sugar
 3 tbsp lemon juice - about the juice from one lemon And now you've used the whole lemon! 😉

Directions

1

Preheat your oven to 325F/about 170C and make room for a large roasting pan to sit in the middle of the oven, removing the top rack if necessary. Grease a 9-inch (23cm) spring-form pan with vegan butter. Grind or crush the vegan graham crackers into a fine crumb and add them to a mixing bowl. Use a fork to stir in the cinnamon, followed by the melted butter until evenly coated. Pour the crumbs into your greased pan and press them down to evenly distribute along the bottom and about 1 inch up the sides.

Refrigerate the prepared pan while preparing the filling.

2

Add all of the filling ingredients to a blender and blitz until completely smooth and creamy, stopping to scrape down the sides as necessary. Pour the filling into the prepared pan, getting out as much as possible, then smooth it out with a spatula or the back of a spoon.

3

Fill a large roasting pan with water up to about 1-2 inches deep and place it in the middle of the oven. Place the cheesecake on a sheet of aluminum foil, bring up the sides enough to prevent any water from leaking in, and put it in the water bath. Bake the cheesecake for one hour.

4

After baking, allow the cheesecake to come to room temperature and refrigerate for a minimum of 4 hours, but preferably overnight. Just before you're ready to serve, heat all of the topping ingredients in a small saucepan over medium heat for about 5 minutes or until the blueberries begin to break down a bit. Allow it to cool to warm before spooning onto the cheesecake.

The Creamiest Vegan Cheesecake | Wheat Starch Water
IngredientsDirections