Vegan Turtle Cheesecake
Cookie Crust, Caramel, Dark Chocolate, Toasted Pecans
Baker Meagan Benz of Crust Vegan Bakery | Philadelphia
Yield: One 9-inch cheesecake
Adapted by StarChefs | february 2024
INGREDIENTS
Crust:
170 grams ground cookies of your choice
40 grams melted vegan butter
Cheesecake:
Egg replacer
840 grams Tofutti cream cheese
190 grams granulated sugar
14 grams vanilla extract
1 tablespoon caramel extract
To Assemble and Serve:
56 grams dark chocolate
120 grams oat milk
100 grams Hum Yum caramel sauce
65 grams toasted pecans, crushed
METHOD
For the Crust:
In a bowl, combine cookie crumbs and butter. Set aside. Spray a 9-inch springform pan with oil. Line the pan with parchment paper. Press cookie mixture into the bottom of the pan. Set aside.
For the Cheesecake:
In a bowl, whisk together 2 tablespoons egg replacer and 120 grams warm water until mixture becomes light and frothy. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, whip cream cheese and sugar together. With the mixer on low speed, slowly incorporate vanilla, caramel, and 2½ teaspoons egg replacer. Increase speed to medium and mix 1 minute. Scrape down the sides of the bowl and mix an additional 2 minutes, or until mixture is smooth and no lumps remain. Pour the mixture over the Crust. Using an offset spatula, smooth out the filling. Bake cheesecake 1 hour, rotating pan halfway through. Remove from oven and let cool. Once cooled, refrigerate overnight.
To Assemble and Serve:
Place chocolate in a nonreactive container and set aside. In a saucepan over medium heat, bring milk to a simmer. Pour hot milk over chocolate and stir until melted. Let cool 10 minutes. Remove Cheesecake from pan and transfer to a serving platter. Top with a drizzle of chocolate ganache and caramel sauce. Sprinkle toasted pecans around the top edges of the cake. Slice and serve.
