Vegan & Gluten-Free Cheesecake from a French Pastry Chef
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- Опубликовано: 28 май 2021
- Welcome to Veecoco - The Vegan Online Cooking School.
In this video, you will learn how to make a soft and tender cheesecake - 100% vegan and gluten-free.
Victor is a French pastry chef, passionate about vegan and gluten-free pastries.
Victor will share his secret to a beautiful gluten-free vegan cheesecake and how to top it off with 2 homemade fruit compotes.
➡️ Full recipe: www.veecoco.com/blog/vegan-gl...
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I made it and I swear this is the most delicious cheesecake I ever had! Including the "omnivore" ones I had in the past. Just fantastic THANK YOU
Aw thank you so much. Victor will be happy to hear this.
Hahaha Omnivores :P Going to try this.
Hi giovanna can i ask if you bake it direct or you bake it it water( bain marie)
What was the curd you used!
13:28 Crust: oats, hazelnut, almonds, coconut sugar, oil/butter > 160C 15mins + 190C 5mins
Thank you, this is going to be our Christmas dessert. First time I come across a French vegan pâtissier and I have lived in France for 33 years. Fabulous ❤
Thank you, Susanne.
We hope you'll enjoy it :)
Have a great Christmas season
I love the fact that you chose to make things from scratch and didn't use some store bought ingredients that aren't even available in many places.. plus ... It's healthier and better cuz you have the control over what goes in and what stays out of your food..
Thank you :) You are right. If time permits, it's always best to make things from scratch
But they are pastry chefs why wouldn't they bake from scratch ??
@@HealthyD12 many people don't...they show quick recipes with store-bought stuff.. so..yeah
Hello he added ready tofu, curd. For me that's ready ingredients
I love that I can eat as a dessert because I can lower my blood pressure in type to diabetes
This looks excellent!
The products used to make this sound great.
I AM going to make this. I haven't had cheese cake in 7 years and after watching this I decided to make this for my birthday and I know I will enjoy it it.
The presentation of the ingredients, the manner of preparing this and the information given were done very well. I applaud him.
Thank you
Aww thank you so much. We are so happy to hear that :)
How did it go?
I definitely enjoyed your video. Great presentation and your cheesecake looks delicious. I loved that you used Blackberries. That's not something you see all that often. very Unique and creative!
Thank you :)
Looks so delicious. Going to try making them. Thanks so much
its amazing♥️♥️♥️♥️♥️♥️
I absolutely love this recipe ! thank you for sharing (:
I cant wait to try it
Thankyou very much for all the details!! Love it all!
Thank you, Priya 🌱
OMG!!!! This looks so amazing! I’ll make it!!
Thank you :)
Thank you for the recipe I'll try it
I love this chef!
Thank you :)
This definitely got me to subscribe! Looks beautiful and delicious! Can't wait to try it!
Love it !
Thank you
Thank you :)
Amazing I’m doing this for Christmas, please let us know when the classes will start! Loving the idea! Have you tried with “châtaignes” ? I imagine that pain d’épices flavor will be amazing 😊 for Christmas !
Looks fantastic, can't wait!!
Thank you Rebecca
Great instructional video! Looks delicious!
@@kimromero5844 thank you Kim!
Loved it! Thanks for the excellent content and the expertise!
Thank you 🌱
Wow, yum!! You're an excellent cook! :) I'm going to try and make it!!
Thank you, Mandy 🌱
Thank You SO Much; MERCI BIEN, Chef. Truly Delicious! (I Can Almost Taste The Cheesecake From Here)🌹 xox
Tried this...easy and delicious. Brilliant interpretation!
Thank you, Aelise :) We're glad to hear that
love it :)
Looks amazing!! I want to make this for a Christmas dessert. What size cake round is this recipe for?
I love it! 🤩🤩🤩🤩🤩
Yummmm
Thank you, Annabel
OMG Yeeessss!!
Thank you 😊
Love it :)
Thank you :)
Thank you! I am going to try and make this. It looks over the top wonderful.
Thank you, Taraz :)
@@Veecoco You are welcome. Your channel is awesome!
*YUMMY!!* ❤❤❤❤
I followed this recipe step by step and i'm now wondering where i could find more recipe from Victor (?) :D
They said recipe at the end of the video. I didn’t see that. Where did you find the recipe? Or did you watch the video to get it?
Ur recipes is great, did you bake the first feeling, because i did nt see it
Any suggestions for nut free options?
Looks great but I would have liked to see if the texture is creamy as it is being consumed?
Looks so Yummy !! I m going to try the receipt can you please tell me what size is the cake mold ? Thanks
Thanks for your comment, Dominique. It's an 18 cm cake mold, so about 7 inches.
Tapioca starch for people with asthma, triggers coughing. Why not use less liquid to allow all to bond naturaly?
What was the curd that you used?
how long will it melt after taking it out from baking? thank you
Hi what can I substitute for tofu kindly advise
is coconut oil critical for the recipe? Can I substitute it with coconut cream? Thanks a lot
Can i ask what is the method in baking? Bain marie or direct to the oven.please reply thanks
is there an almond substitute for the crust?
Where can one find the curd to order?
Do you have to use soaked nuts if you’re going to make baked cheesecakes
I used soaked almonds for my granolas cause soaked and dehydrated nuts tastes much cleaner beautiful cakes!
❤❤❤
Thanks for the recipe. Can you please suggest an alternative for silken tofu as I don't use them?
Or cashews boiled or soaked
U make first and second blend, the first blend I didn't where you put it
Hi kindly advise what to use instead silken tofu I can’t eat tofu for health reason
Thank you
Thank you! Can we freeze the baked cake?
Thanks for watching. Yes, that should work
Is there a reason the ingredients for the sour cream were blended separately from the rest of the ingredients for the filling? Or is it possible to do it all at the same time?
Please please do reply . Lovely recipe ❤. My question is how do we freeze this .
Thanks for watching. It is best to freeze it before you add any decorations.
Simply wrap it tightly with plastic wrap. Make sure to cover it completely and seal it well.
You can freeze the cheesecake for up to 2-3 months.
When you're ready to serve, remove the cheesecake from the freezer and let it thaw in the refrigerator for several hours or overnight. Don't try to thaw it at room temperature as this could cause the cheesecake to become too soft.
Once the cheesecake has thawed, you can serve it and add the toppings.
9:35 - you bake it again at 170 degrees. the written recipe says 190. Which one is right? Thank you :)
How can I follow this chef??😊
👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻
Thank you☺️🙏🌱
Too yummy how to make silken tofu
Looks amazing. What is the replacement of tofu. Thanks
Hello. I made this cake yesterday, following both the visual and written instructions via the blog. I used a 20cm round pan to bake the cake. Whilst the ingredients were delicious, after 11/2 hours the cake had still not set in the oven, only the edges. The rest was very wobbly. I use an oven thermometer, so am able to check that my temperatures are as accurate as possible. I tried to get the cake to firm up a bit for a couple of hours in the freezer, but was out of time in terms of bringing it to guests. These are my concerns about the content of the recipe. The cornstarch / arrowstarch or Tapioca (as I used as also used in the video) seems to be extremely low. I have made a couple of baked cashew nut cheesecakes before and they use substantially more cornstarch or versions thereof. Also, whilst the crust tasted delicious, I had to make a second batch, as the 90g of coconut oil was excessive and the crust was initially too soggy. For the second take on this, I reduced the oil by about 25g and that worked well. I would really be interested on getting your feedback on why the cake didn't set in the oven. Neither the video instructions nor the written instructions state that the cake needs to firm up overnight in the fridge. Is that the case with this particular cheesecake, or should it be reasonably solid by the time it is finished baking? We managed to still eat the cake, as more of a pudding, and it tasted great, but I was really sad that the recipe ultimately, despite following instructions to the tee, did not work out at all.
@@leighcolombick exactly the same for me. Initially I made it with the exact recipe and. The base was super runny. Ended up doubling dry ingredients and remixing and still wasn’t good. Ended up giving up free I ran out of ingredients :(
His one in the video looks maxing though, so there must be a mistake with the quantities in the video. It definitely doesn’t look like 90g of coconut oil he’s adding in.
@@lachlansmith452 There are so many plant based cheese cake recipes available via Google that do work. I would give this one a big miss. They can all be made gluten free in terms of the base if that's a requirement.
Very good.the
Thank you :)
Looks very nice, now if only I had the energy to make it
Exactly, I just grind up some Simple Mills gluten free cookies for the crust, use Kite hill cream cheese with kite hill sour cream, add allulose syrup, lime juice, freeze and waaa laa......
Everyone uses nuts, im intrigued with the oats !!
How big is the cake ring? It looks like it's 8 inches but I can't say for sure. Thanks!
That was my question too: thank you for asking it.
Can you make it in advance and store in the fridge for a special occasion? Or does it taste best fresh?
Thanks for your comment, Kassandra.
It always tastes best fresh, but this type of cake is also great to freeze for a future event.
You: vegan
Me: subscribed ❤
Good Morning Chief, can you give us anther igredient if no Oatmeal is present
Thanks for watching. You can use any other gluten-free grains e.g. buckwheat flakes, millet flakes, quinoa flakes
where do i find the complete recipe?
Hi Vanita, we will post it on our blog tomorrow at www.veecoco.com
Hi Vanita, you can now find the recipe with the ingredients on our blog: www.veecoco.com/blog/vegan-gluten-free-cheesecake
Can anyone confirm if this actually tastes like a non-vegan, traditional cheesecake?
Can you make the crust without the nuts??
Thanks for your comment. If you are allergic to nuts, you can swap them out for various kind of seeds.
@@Veecoco ok thank you
Hi... Can we make this as No bake cheese cake... Can we opt not to bake it?
just bake it ok
Das sieht und schmeckt bestimmt großartig. Bloß fehlen hier die Mengenangaben. Nur beim Zuschauen bleibt der Genuss aus. 😒
#GoVegan
100% 🌱
Guys sorry to write this but this recipe is totally messed up. I followed it meticulously. But the crust melts in the oven, does not stay and crisp up.
I am writing this comment in the very moment I am doing it and I see the crust bubbling up in the oven. Not sure what is the problem (too much coconut oil in the directions?) but I am not going to have my birthday cake as I expected. Also the first batch of crust was not usable cause the melted oil was too hot (my mistake) and when I placed it in the blender with the rest, it came out as a porridge consistency. Again my mistake, I am not a chef though, so I would expect some notes for those who aren’t pro as the chef in the video. Usually I don’t like to write “angry” comments but I am starting to realise that many times recipes are wrong, and I don’t understand why the creators are doing this. It looks like there is not a real purpose of sharing but to have people failing and feeling stupid. Please creators don’t be mean and be more accurate and honest! The worst thing is that I will have to throw everything away coz it’s too oily to eat as a porridge and nuts are expensive which makes me even more angry, besides the fact that I hate wasting food.
this duude look arabic Moroccan maybe
Mommy I want it can I have it
It would be nice to have a private pastry chef 😂
아..영어를 잘했더라면😂
where is the recipe there are no amounts of ingredients?
Hi Nicci, we will post it on our blog at www.veecoco.com tomorrow!
@@Veecoco thank you
@@Veecoco cant find it :-(
@@nicciparsons9737 Hi Nicci, our apologies, we had troubles putting the recipe up. It should follow in the next few days!
Hi Nicci, you can now find the recipe with the ingredients on our blog: www.veecoco.com/blog/vegan-gluten-free-cheesecake. Have a great day!
I dont even have to ask if this is tasty.
Cheesecake that too vegan..woah
Thank you :)
A decent pastry chef would use a soup spoon to finish the base, to perfection!
A decent human being wouldn’t make such a rude comment.
@@remlya aren't you touchy. How about you take the tip. And when I say decent, I mean experienced professional. Have a good day!
The cheesecake looks quite decent to me,& I'm sure it tasted amazing.
Thanks for your comment.
Victor was filming this in our studio, which was not fully equipped at this time, therefore he had to work with what was available.
Experienced & good chefs are also good at improvising & this is what he did.
Why should I eat a vegan cheese cake?? 😂
Very good. However in Europe, I don’t feel it as necessary to be vegan or gluten free because dairy, wheat, and meat products are a lot less processed and of much higher quality than in USA. French Bread is VERY different from American “bread.” (French bread doesn’t make me sick!) Same goes for cheese, cream, etc…
Your comment makes no sense. The main reason to be vegan is to spare the brutal suffering animals endure so vainglorious man can continue its carnage in the name of feeding pendejos like you. Where do get the arrogance that you have some kind of right to execute animals? I’m so happy your slaughtered animals that you call food, are less processed in precious Europe.
@@Coolarrowify Adolf Hitler was a vegetarian. Avoiding meat does not automatically mean you are a loving and peaceful human being. Native peoples and traditional farmers have honorably hunted, fished, and used every part of animals for food, clothing, survival, etc... Especially in difficult conditions like the tundra of Siberia and they have had great respect and relationship with nature we can all learn from. God bless you.
@@catleigh1540 My point is that veganism doesn’t automatically correlate with compassion and empathy. (Many historians attest to Hitler having been a vegetarian and quite gentle with animals.) Factory processed foods are more common in the US than Europe was my other point.
You lost me with the tapioca. Tapioca is a Cross-Reactive Latex Allergen. Most people with a latex allergy are allergic to tapioca as it is in the same family of plant as the rubber tree.
Thanks for watching. You can use corn starch or potato starch instead.
aren´t you special
Good to know 👍