Vegan Lvivsky Syrnyk (Ukrainian Cheesecake)
My vegan version of delicious West Ukrainian dessert – Lvivsky Syrnyk.
- Prep Time: 10 min
- Cook Time: 50 min
- Total Time: 1 hour
- Yield: 10 1x
- Category: Dessert
- Cuisine: Ukrainian, Vegan
Ingredients
Scale
- 500g drained firm tofu
- 1 can full-fat coconut milk
- 1 C sugar
- 1/2 tsp salt
- 2 tsp vanilla extract (or seeds from 1 vanilla pod)
- 1 lime (zest and juice)
- 1/4 C cornstarch
For the glaze:
- 100g dark chocolate
- 1 tsp vegan butter or coconut oil
Instructions
- Preheat oven to 320°F (160°C). Grease a bundt cake form and set aside.
- Blend tofu, coconut milk, sugar, salt, vanilla extract, zest and juice of a lime in a blender until very smooth.
- At this point taste the mixture and add more sugar/vanilla/lime. It depends on how strong is the bean flavor of your tofu.
- Now add cornstarch and blend to incorporate.
- Pour the batter into the cake form and tap it on a counter few times to get rid of air bubbles.
- Bake for 40-50 minutes until the cheesecake is set, but slightly jiggles.
- Let it cool completely in a cake form before turning it onto a plate. Lift off the form and place the cheesecake in a fridge for 3-4 hours or overnight.
- To make the glaze melt dark chocolate and vegan butter over double boiler. Stir well and pour over the vegan syrnyk.
- Put syrnyk back in the fridge for about 10 minutes to set and then serve.
Notes
Heat the knife before slicing so the glaze won’t break.
Nutrition
- Serving Size: 1 slice
- Calories: 261
- Sugar: 24g
- Sodium: 132mg
- Fat: 13.6g
- Saturated Fat: 9.9g
- Carbohydrates: 30.7g
- Fiber: 1.8g
- Protein: 5.5g
- Cholesterol: 0mg