Vanilla vegan cheesecake
Make this indulgent vegan cheesecake recipe for a vegan twist on a classic dessert. With a dark Oreo base and creamy vanilla topping, this is the perfect dinner party dessert - keep it simple or serve with berries, chocolate sauce or a drizzle of vegan caramel.
- Grease and line a 18cm loose-based or spring-form cake tin. Melt the dairy-free spread in a small pan. Add the Oreos and mix well. Press into the bottom of the tin. Chill in the fridge while you make the filling.[Video:How to line a round cake tin,Text:How to line a round cake tin]
- Put the soft cheese alternative in a heatproof bowl with the sugar, soy alternative to milk and vanilla extract. Mix with an electric hand whisk until smooth. Put the bowl over a pan of simmering water. Heat until it reaches 48-50’C, stirring occasionally with a spatula, then turn off the heat. While it’s heating, put 350ml water into a small saucepan, sprinkle over the vege-gel and mix with a fork until dissolved.
- When the soft cheese mixture is warm, heat the gel mixture to boiling point (it will just bubble round the edges) – do not stir. Boil for 1 min without stirring. Remove from the heat, then gradually pour into the hot cream cheese mix while stirring vigorously with a plastic spatula. As soon as the gel is fully incorporated, working quickly, carefully pour the mixture over the biscuit base – it will start to set almost right away.
- Chill overnight to set. Remove from the tin, then slice to serve.
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