This baked vegan cheesecake with a delicious poppy seed layer is a wonderful light/airy cake and perfect for warm summer days. Also great for a birthday party. The cake is vegan, gluten-free, oil-free, refined sugar-free and easy to make.
Transfer all crust ingredients to a food processor and blend until the dough is crumbly and sticks together. It should have the texture of shortcut pastry.
Press the crust evenly into the bottom of a lined 8-inch (20 cm) springform and about 2 1/2 in (6 1/2 cm) up the sides and put the springform into your fridge.
To make the poppy seed layer, process the poppy seeds in an electric spice/coffee grinder. Now add all ingredients to a saucepan and bring the mixture to a boil. Once it thickened up, you can turn off the heat and set the saucepan aside. Let cool for a few minutes and then pour the mixture onto the crust. Put it back into the fridge.
For the cheesecake layer: Blend all cream ingredients in a high-speed blender (or food processor) until smooth and creamy. Pour the cheesecake cream onto the poppy seed layer.
Bake in the oven for about 60 minutes at 350 degrees F (175 degrees C).
Turn off the oven and keep the cake inside for a further 5-10 minutes with the door slightly open. After that you can let the cake cool at room temperature until it isn't hot anymore. Don't touch it, the middle of the cake will still appear wobbly, but that's normal.
Once it isn't hot anymore you can put it in the freezer for about one hour (or in the fridge for a couple of hours or overnight) to set. It will firm up and can be sliced. Store leftovers in the fridge. Enjoy!
Recipe serves 12. Nutrition facts are for one serving.
Baked Vegan Cheesecake With Poppy Seeds
Amount Per Serving
Calories 337Calories from Fat 144
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.