There are lots of reasons why you should make this cheesake! First of all because it’s a vegan one and nowadays being vegan is no longer tabu. It’s also an apple cake in case you got lots of apples and already baked your favorite apple cake/compote. We are in lockdown again and baking is one of the most lovely ways to gather your family in the kitchen (again). And because it was a delicious way not only to use apples but also some tofu I bought some days ago. This is a remake of our classic blueberries cheesecake so in case you are more into classic cheesecake, then you can take a look here and make this cheesecake .

The crust:

120gr speculoos cookies/graham cookies

2TbSp coconut oil

2TbSp water

For the cream:

250gr tofu

350gr soy yogurt

60Gr cashews

10gr syrup

the juice of 1/2 lemon

For the apple puree/compote/decoration:

6-7 apples, washed and cut in 8 (no need to peel them).

2tbsp cinnamon powder

2ThSp coconut oil

Heat the oven to 180C.

Pulse the cookies in a blender until finely ground. Put it into the bottom of springform cake tin linen with parchment paper (20 cm). Add the oil+water and gently press down on the crumbs using your fingers until the crumbs gets a nice even layer.

To make the cream: Add in the same blender you pulsed the cookies all the ingredients for the cream and mix well until the cream is homogeneous. Taste the cream to see if it’s sweet enough for you (depending on the soy yogurt you use, some do contain some sugar and other don’t, so in case yours wasn’t a sweeten one at all, feel free to add some more syrup). Pour this texture into the cake tin over the speculoos bottom layer. Smooth the top with a spatula.

Cook it during 1h.

To make the compote: Put the sliced apples in a pan with 2-3 TbSp water and let them on the medium fire cook, mixing them from time to time. I used booscoop apples which take like 15min to cook. Once cooked, mix them in the blender (this is my way to cook apples with skin, when you mix them you don’t need to peel them). Add the cinnamon when mixing. In case your apples aren’t sweet enough, add 4-5 dates to the apple mixture.

Keep 2 apples aside, wash them, peel them (the skins you can cook with the other apples for the compote) and cut them in cubes. Use the same pan you used for the apple compote, add 2TbSp of coconut oil and then the slices apples. Let them on a small fire cook (no need to mix throughout).

Once the cake is cooked, let it cool in the oven for 1-2 h then keep it in the fridge. Before serving, top it with apple compote and decorate it with the baked apples cubes.