Vegan Cheesecake

“Dinner’s ready!” means more than ‘come and eat’ - it means the world outside has stopped. Together with Bosch, I am determined to bring back the family table!

Key Details

  • Serves: 8
  • Prep time: 1 hour
  • Cook time: 1 hour 30 minutes
  • Difficulty: Moderate


  • 150g cashews (boil for 15 minutes if you don’t have a high speed blender)
  • 225g creamed coconut, softened in hot water
  • 225g vegan soft-cheese
  • 1 tbsp cornstarch
  • 1 tsp vanilla bean paste
  • 200g maple syrup (or 200g sugar + 50ml water)
  • melted coconut oil
  • 1 lemon, zest and juice of
  • sea salt
  • 150g raspberries
  • 150g rolled oats
  • 150g blanched almonds (or 120g gluten free flour mix)
  • 120g vegan margarine (or melted coconut oil)
  • 2 tbsp granulated sugar


Add raw cashews to a mixing bowl and cover with boiling hot water. Let rest for 1 hour (uncovered), then drain thoroughly.

Preheat your Bosch Serie 6 to 190ºC/375ºF/gas 5. Line a 23-inch cake tin with greaseproof paper.

Add oats, almonds, a pinch of sea salt and sugar to a Bosch blender and mix into a fine crumb. Add vegan margarine and pulse together to form a moist dough. You should be able to squeeze the mixture between two fingers to form a dough, instead of it crumbling.

Transfer this mixture to your cake tin and, using your hand, flatten the mixture to form a base.

Blind bake in the centre of your Bosch oven for 20 minutes or until the edges are golden brown and there is some browning on the surface. The interchangeable level-independent telescopic rails can be added to any level of the oven. Helping to make cooking more convenient, the rails can be simply clipped on for flexible use and removed for easy cleaning. Allow cooling. Reduce the oven heat to 180°C/ 350°F/gas 4 for the next step.

Add the soaked and drained cashews to a high-speed blender with your creamed coconut, vegan cream cheese, cornflour, vanilla, granulated sugar, 2 tbsp melted coconut oil (optional but adds a lovely creaminess), tart lemon zest, lemon juice, and a pinch of sea salt. Blend on high until very creamy and smooth, scraping down sides as required. Once satisfied with the consistency, fold in your raspberries, being careful not to over stir and bleed the colour too drastically.

Pour your filling over the pre-baked crust and spread it into an even layer (tapping on a counter to remove air bubbles).

With your Serie 6 AutoPilot, select Assist > Cake, bread > Cake > Cake in tins or bake for 55 minutes, until the edges look very slightly dry and the centre appears jiggly. Leave to rest at room temperature before transferring to your Bosch refrigerator to let cool completely. Leave uncovered to avoid condensation.

Slice up and serve!

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