Instructions

Preheat Oven:
Preheat your oven to 400°F (200°C). Line your 9-inch springform or cake pan with parchment paper, ensuring it hangs over the edges for easy removal.

Prepare Cherry Swirl:

In a small saucepan, cook the cherries, sugar, and lemon juice over medium heat until they release their juices (about 5-7 minutes).

Stir in the cornstarch slurry and cook until thickened. Remove from heat and let cool.

Make Cheesecake Filling:

Blend the vegan cream cheese, sour cream, sugar, plant-based milk, cornstarch, cacao mushroom powder, vanilla, and salt until completely smooth.

Assemble the Cheesecake:

Pour half of the cheesecake filling into the prepared pan.

Drop spoonfuls of the cherry mixture onto the filling, then swirl with a knife or skewer.

Pour the remaining cheesecake filling over the top and repeat the swirling process with more cherry mixture.

Bake:

Bake for 35-40 minutes, or until the edges are browned, puffed up, and the center is just set (it should jiggle slightly).

Cool and Chill:

Cool the cheesecake at room temperature, then refrigerate for at least 6 hours or overnight to allow it to fully set.

Serve:

Remove the cheesecake from the pan, peel off the parchment paper, and garnish with fresh cherries or shaved vegan chocolate before serving.

Making the Mushroom Powder Blend

Instructions:

1. Clean the Mushrooms:

   • Wipe away any dirt or debris with a damp cloth. Avoid soaking them to prevent moisture retention.

2. Grind the Mushrooms:

   • Break the dried mushrooms into smaller pieces for easier grinding. Use a high-speed blender or spice grinder to process them into a fine powder. Work in batches if necessary.

3. Sift the Powder:

   • Pass the ground mushroom powder through a fine mesh strainer to remove any larger pieces. Regrind those pieces if desired.

4. Store:

   • Store the mushroom powder in an airtight container in a cool, dark place for up to 6 months.