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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

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
Directions
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.
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.
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.
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
Ingredients
Directions
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.
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.
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.
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.
This was so so good. As I did not have starch water I used 88 g wheat starch with 100 g water and it cam out perfectly fine, firm and creamy. My family had it pure, with different sorts of jam, and they love it.
Thank you for sharing your expertise with us.
So happy you enjoyed it and thank you again for testing with powdered wheat starch! 🙂
Thank you a lot for your sharing! I will definitely give it a try!
Absolutely, you’re welcome!
Can you use other starch water ? Potato or or corn or tapioca or mung bean ? There are so many but have you tried ?
I haven’t tried the others because the intention for me is to use up lots of leftover wheat starch from washing flour to make seitan. I will say that wheat starch firms up more than tapioca or corn, so you’d have to play around with it to see if it would work. You can also buy powdered wheat starch – as one commenter mentioned they used 88g wheat starch mixed with 100g water and it worked well for them. If you do try another substitute, please let me know how it works out!
Hey there! I love, love, love this recipe. I’ve tried it exactly as is and added flavoring. Works like a charm every time. Can you tell me where to find the powdered wheat starch and the amount needed for a substitution for the liquid starch?
Hi Anjali! So happy to hear you enjoy the recipe! I actually reached out to you (at least, I think it was you lol) via DM on Facebook hoping to confirm the ingredients you used for the chocolate variation. I’d love to share it on the site here with credit to you, of course! I purchased this wheat starch from Amazon and went by Anne’s comment on this thread using 88g of it and 100g of water which worked well. Also, your chocolate cheesecake inspired me to revisit this and try a pumpkin variation, so thanks!