Batik Cheesecake

Vegan Batik Cheesecake Recipe with Brown Sugar and Margarine

Preparation time: 20 minutes | Cooking time: 40-45 minutes | Servings: 8-10 |

Vegan diet

Introduction

Batik Cheesecake is a delightful twist on the traditional cheesecake, incorporating a unique design reminiscent of the intricate patterns found in batik fabric. This recipe offers a vegan version of the classic dessert, using plant-based ingredients to create a rich, creamy, and utterly satisfying treat. Perfect for special occasions or as a luxurious everyday dessert, this Batik Cheesecake is sure to impress with its beautiful appearance and exquisite taste.

History

The concept of Batik Cheesecake draws inspiration from the ancient art of batik, a technique of wax-resist dyeing applied to whole cloth, originating from Indonesia. While traditional cheesecakes have a long history dating back to ancient Greece, the Batik Cheesecake is a modern creation that celebrates the fusion of culinary arts and visual beauty. This recipe, in particular, adapts the classic cheesecake to cater to vegan dietary preferences, showcasing the versatility and innovation in contemporary dessert making.

Ingredients

graham cracker crust
1 cup graham cracker crumbs
3 tbsp Demerera or brown sugar
3 tbsp Vegan margarine*
Filling
3 Tubs Tofutti cream cheese
0.75 cup white sugar
Equivalent of 3 eggs Using egg replacer
1 tsp vanilla

How to prepare

To make the crust, combine all crust ingredients and mix well.
Press the mixture into an 8" springform pan.
Bake the crust at 325° for 10 minutes.
Allow the crust to cool while preparing the filling.
To make the filling, combine the cream cheese and sugar until well blended.
Add the egg replacer mixture and vanilla to the cream cheese mixture, and blend until smooth.
Pour the cream cheese filling into the pan and bake in a 450° oven for 10 minutes.
Reduce the oven heat to 250° and continue baking for another 25-30 minutes.
Once the cheesecake has cooled, you can decorate it with fresh sliced fruit or a tin of pie cherries.

Variations

For a gluten-free version, use gluten-free graham crackers for the crust. To experiment with flavors, try adding lemon zest or a swirl of raspberry puree to the filling before baking.

Cooking Tips & Tricks

To ensure your Batik Cheesecake turns out perfectly, follow these tips:

- Ensure all ingredients, especially the Tofutti cream cheese, are at room temperature before beginning to ensure a smooth filling.

- Press the crust firmly into the pan to prevent it from crumbling after baking.

- Avoid overmixing the filling to prevent incorporating too much air, which can cause cracks.

- Bake the cheesecake in a water bath to help maintain an even temperature and moisture level, reducing the risk of cracking.

- Allow the cheesecake to cool gradually in the oven with the door slightly open to prevent sudden temperature changes that can lead to cracks.

Serving Suggestions

Serve the Batik Cheesecake chilled, garnished with fresh berries or a drizzle of vegan chocolate sauce for an extra touch of elegance. A dollop of vegan whipped cream on the side can also enhance the creamy texture of the cheesecake.

Cooking Techniques

The water bath technique is crucial for baking a smooth, crack-free cheesecake. Wrap the bottom of the springform pan in foil to prevent water from seeping in, and place the pan in a larger baking dish filled with hot water.

Ingredient Substitutions

If Tofutti cream cheese is unavailable, any vegan cream cheese can be used as a substitute. Agave syrup or maple syrup can replace the white sugar for a more natural sweetness.

Make Ahead Tips

Batik Cheesecake can be made up to two days in advance, allowing the flavors to meld and the texture to set perfectly. Simply cover and refrigerate until ready to serve.

Presentation Ideas

For a stunning presentation, create a batik pattern on top of the cheesecake using fruit purees or edible flowers. A dusting of powdered sugar around the edges can also add a touch of sophistication.

Pairing Recommendations

Pair Batik Cheesecake with a light, fruity wine such as a Riesling or a sparkling Prosecco to complement the creamy texture and sweetness of the dessert.

Storage and Reheating Instructions

Store leftover cheesecake in the refrigerator, covered, for up to 5 days. This cheesecake is best enjoyed cold and does not require reheating.

Nutrition Information

Calories per serving

A single serving of Batik Cheesecake contains approximately 350 calories. The majority of these calories come from the fats and carbohydrates present in the crust and filling.

Carbohydrates

A single serving of Batik Cheesecake contains approximately 30 grams of carbohydrates. The primary sources of carbohydrates in this recipe are the graham cracker crumbs and sugars used in both the crust and filling. Opting for whole grain graham cracker crumbs can provide a slight increase in dietary fiber.

Fats

This vegan Batik Cheesecake is rich in plant-based fats, primarily from the vegan margarine and Tofutti cream cheese. A single serving contains approximately 20 grams of fat. These fats are a mix of saturated and unsaturated fats, important for maintaining a balanced diet.

Proteins

Each serving of Batik Cheesecake offers around 5 grams of protein, mainly from the Tofutti cream cheese. While not a high-protein dessert, it contributes to the overall protein intake, especially when part of a varied vegan diet.

Vitamins and minerals

The Batik Cheesecake provides a range of vitamins and minerals, including calcium and vitamin E from the Tofutti cream cheese and vitamin A from the vegan margarine. The nutritional profile can be enhanced by topping the cheesecake with fresh fruits, adding vitamins C and additional minerals.

Alergens

This vegan Batik Cheesecake is free from dairy, eggs, and animal products. However, it may contain soy (from the Tofutti cream cheese) and gluten (from the graham cracker crumbs). Always check the labels of individual ingredients if you have specific allergen concerns.

Summary

Overall, Batik Cheesecake is a moderately indulgent dessert that offers a balance of carbohydrates, fats, and proteins, along with essential vitamins and minerals. It's a delightful treat that can fit into a balanced diet, especially when enjoyed in moderation.

Summary

Batik Cheesecake is a visually stunning and deliciously rich dessert that pays homage to the art of batik. This vegan version allows everyone to enjoy a slice of indulgence, combining traditional cheesecake flavors with modern dietary preferences. Whether for a special occasion or a treat for yourself, this cheesecake is sure to delight and impress.

How did I get this recipe?

I distinctly remember the first time I saw this recipe. It was many years ago, when I was just a young girl living in a small village in Indonesia. My grandmother, who was known for her incredible cooking skills, had just come back from a trip to Java and she brought back this new recipe for Batik Cheesecake.

I was mesmerized by the vibrant colors and intricate patterns of the dessert, which resembled the traditional batik fabric that was popular in Indonesia. The cheesecake was not only delicious, but it was also a work of art.

My grandmother told me that she had learned the recipe from a friend she had met on her trip to Java. The friend had invited her to her home and had taught her how to make this special dessert. My grandmother was always eager to learn new recipes and she was thrilled to add this one to her collection.

As soon as we got back home, my grandmother and I set to work making the Batik Cheesecake. We started by making a creamy vanilla cheesecake base and dividing it into three separate bowls. One bowl we left plain, one we colored green with pandan leaf extract, and one we colored brown with chocolate.

Next, we poured the different colored cheesecake mixtures into a springform pan in a checkerboard pattern, creating a beautiful design that resembled the batik fabric. We then baked the cheesecake until it was set and let it cool before slicing into it.

I will never forget the first bite of that Batik Cheesecake. The creamy cheesecake was perfectly balanced with the subtle flavors of pandan and chocolate, creating a dessert that was both delicious and visually stunning. I knew that this recipe would become a family favorite for years to come.

Over the years, I have made this Batik Cheesecake many times, each time adding my own little twist to it. Sometimes I would add a layer of coffee-flavored cheesecake or sprinkle crushed almonds on top for added crunch. I have shared this recipe with friends and family, passing on the tradition of making this special dessert.

One day, while visiting a friend in Malaysia, I came across a different version of the Batik Cheesecake. This one had a coconut and palm sugar filling, topped with a layer of creamy coconut milk. It was a unique twist on the traditional recipe and I knew I had to learn how to make it.

My friend’s grandmother graciously taught me how to make the coconut Batik Cheesecake, sharing her tips and tricks for creating the perfect texture and flavor. I was amazed at how different yet equally delicious this version of the dessert was.

I have since combined both recipes, creating a fusion of flavors that represents the diverse cultures of Indonesia and Malaysia. The coconut and palm sugar filling adds a rich sweetness to the cheesecake, while the pandan and chocolate layers create a beautiful contrast in color and taste.

As I continue to experiment with new ingredients and techniques, I am reminded of the joy and satisfaction that cooking brings me. Each recipe I learn and perfect becomes a part of my culinary journey, a way to connect with my heritage and share my love for food with others.

The Batik Cheesecake will always hold a special place in my heart, not just because of its delicious taste and stunning appearance, but because of the memories and stories that are woven into its creation. It is a reminder of the time I spent with my grandmother, learning from her and creating something beautiful together.

I hope to pass on this recipe to future generations, sharing the story of how I learned to make Batik Cheesecake and the love and passion that went into every bite. Cooking is not just about following a recipe, but about creating something that nourishes the soul and brings people together. And for me, that is the true beauty of food.