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Bethany's vegan blueberry and ginger Pride cheesecake recipe

Bethany's vegan blueberry and ginger Pride cheesecake recipe

5 ratings

This showstopping cheesecake has an ombre effect from blueberry purée stirred through the filling and is topped with crystallised ginger and fresh blueberries. Bethany is an amateur baker and nutritionist and calls this her ‘ace cheesecake’ – the blueberries give the cheesecake a purple hue which is the same colour it represents for ace on the Pride flag. Watch our What it means to me: Pride video to find out more about what Pride means to Bethany. See method

  • Serves 16
  • 40 mins plus chilling
  • 315 calories / serving
  • Vegan
  • Dairy-free

Ingredients

  • 200g blueberries, frozen or fresh (if frozen, you can use them straightaway)
  • 20g soft light brown sugar
  • ½ lemon, juiced
  • 1 tsp cornflour
  • fresh blueberries, to decorate (optional)
  • crystalised ginger (roughly chopped), to decorate (optional)

For the base

  • 250g gingernut biscuits
  • 120g unsalted dairy-free butter-alternative (we used Flora Plant Butter, unsalted), melted, plus extra for greasing

For the filling

  • 3 x 200g pots Violife dairy-free cream cheese-alternative, at room temperature
  • 250ml pot Elmlea dairy-free double cream-alternative

For the icing

  • 120g icing sugar​
  • ¼ tsp vanilla extract

Each serving contains

  • Energy

    1315kj
    315kcal     16%

  • Fat

    23g 32%

  • Saturates

    16g 80%

  • Sugars

    17g 19%

  • Salt

    0.6g 9%

of the reference intake
Carbohydrate 26.6g Protein 1.3g Fibre 0.8g

Method

  1. Put the blueberries, sugar and lemon juice in a saucepan and heat gently to dissolve the sugar. Simmer for 10 mins over a medium heat, stirring occasionally, until the blueberries have completely broken down. 
  2. In a separate bowl, whisk the cornflour with 1 tbsp water. Add to the pan, stirring well to incorporate. Cook for 5 mins or until the purée is a thick but pourable consistency. Remove from the heat and leave to cool completely. Once cooled, blitz with a stick blender until smooth and pass through a fine sieve. 
  3. Meanwhile, grease and line an 18cm loose-bottomed tin with nonstick baking paper. Crush the gingernut biscuits into fine crumbs. Add the butter-alternative and mix well to coat. Tip the biscuit mix into the prepared tin and press down with the back of a spoon to level out. Transfer to the fridge to set for 30-40 mins while you make the filling. 
  4. For the filling, beat the cream cheese-alternative in a large bowl with an electric mixer. Once soft, add the icing sugar and vanilla, then continue mixing to fully incorporate. Gradually add the cream-alternative, being careful not to overmix, until fully incorporated and whisked to stiff peaks. 
  5. Divide the filling into 3 bowls, roughly 325g each. Leave one bowl plain, add 2 tsp blueberry purée to the second and 2 tbsp purée to the third. Set aside the remaining purée in the fridge for later. 
  6. Once the desired colours have been reached, spread the plain filling in a layer over the chilled base, smoothing to level. Return to the fridge for 10 mins, then repeat with the light purple, chilling for another 10 mins. Top with the darker purple layer, smooth the top, then cover and return to the fridge for at least six hours or overnight. 
  7. The next day, remove the blueberry purée from the fridge to come to room temperature. Carefully remove the cheesecake from the tin and smooth down the sides with a palette knife (if need be). Pour the blueberry purée over the top of the cheesecake, letting some run down the sides. If you like, top with fresh blueberries and crystallised ginger to serve. The cheesecake will keep, covered, in the fridge for up to 2 days.

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