Savory Cheesecake baked with just 6 ingredients! Trust me, you will fall in love with this easy recipe in no time, and it’s even vegan.
Oh friends I have to make a confession: I’m in love with a cheesecake. Today, I will show you this new beauty and I’m sure you will also get a soft spot for my baked Savory Cheesecake.
Honestly, I could never have imagined that it’s possible to create a vegan cheesecake like this with only 6 ingredients.
The idea popped into my mind some weeks ago when I was thinking back to my previous cheesecake recipe. I adore my Raw Vegan Strawberry Peanut Butter Cheesecake, but I wanted to go for something new, something savory
Problem: How can I create something with a crust and a cheesecake filling with only 6 ingredients? You know that I focus on recipes that take only 5 or even less easy steps and only 6 ingredients or less. That’s tough for sure, no joke.
But I’ve never been scared by a challenge!
And when I took this savory cheesecake out of the oven, for sure I was freaking out. I have no words to describe how awesome it looked and smelled, and how super delicious it tastes.
I served this to some friends, yes they are my testers. Funny thing is they couldn’t believe it it was vegan, gluten free and made from only 6 ingredients.
I personally haven’t seen anything like this before. And believe me, we all know there are a lot fantastic cheesecake recipes out there. But this one tastes like it’s from heaven!
All my testing friends practically devoured this in no time. That means a lot because some of them are really meat and cheese lovers. Yes, that’s one of the things that is important to me.
I want to show that vegan food is approachable for everybody and delicious. Whether you are looking to just put some more veggies or meatless meals once a week into your diet, or you are a full, happy vegan like me, you are all welcome!
I’m sure you are now burning to know how to make my baked Savory Cheesecake. No worries, I’ll show you how. Start with preparing the dough by combining flour, hummus, baking powder, and water with a spatula until you have a dough.
Now prepare a baking dish with parchment paper (I use a 7 inch (18 cm) springform) and bake the crust for around 15 minutes at 390°F (200°C).
While it’s baking time to play with the blender. Combine tofu, hummus, garlic, nutritional yeast, and blend until smooth and creamy.
Give the filling over the baked dough and return to the oven for another 20 minutes. When done garnish with my optional sun dried tomato pesto, if used.
Why the baked Savory Cheesecake is not only delicious but full of good benefits for your health
Nutritional yeast not only adds a cheesy flavor to this recipe. Have you ever thought about the enormous good benefits for your body? Yes, nutritional yeast is a fantastic vitamine B12 source. This vitamine is mostly found in animal sources so this is really the way to go for us vegans.
But it’s also a great protein sources for us. Do you know just 2 tablespoons provide you 9 grams of protein and in this flavor wonder we use 1/3 cup – so if you ever wondered why I get my protein from, it’s here friends!
There is still something more: nutritional yeast is high in fiber, which is well known as primer to regulate your blood sugar. Just with a really small serving we can get 3 g of fiber.
Oh friends, If you make my new love, with which I’m so absolutely obsessed and excited about, you can’t go wrong.
So serve me a big slice, make this flavor wonder, enjoy and let’s talk.Print
My new vegan cheesecake with an extra twist: not sweet but a Savory Baked Cheesecake made from just 6 ingredients. Trust me, you will fall in love with this easy recipe in no time.
For the dough:
- 2 cups gf flour
- 1/3 cup hummus
- 1/2 cup water
- 2 tsp baking powder
For the filling:
- 15 oz tofu
- 1/4 cup water
- 6 cloves garlic
- 1/2 cup hummus
- 1/3 cup nutritional yeast
- Optional: Sun Dried Tomato Pesto
- Prepare the dough by combining flour, hummus, baking powder, and water with a spatula until you have a dough. Now prepare a baking dish with parchment paper (I use a 7 inch (18 cm) springform) and bake the crust for around 15 minutes at 390°F (200°C).
- While the crust is in the oven, combine tofu, hummus, garlic, nutritional yeast in the bowl of a blender. Process until smooth and creamy.
- Give the filling over the baked dough and return to the oven for another 20 minutes. When done garnish with my optional sun dried tomato pesto, if used.