Plant Based Cheesecake
The yummiest feel good (almost cheese) cheese cake! This is a simple and fast recipe for a delicious sweet treat which is tastes great and is a little better for the environment. Also suitable for gluten intolerant people (depending on the biscuit base chosen).
Equipment
- Electric mixer - This can be handheld or aa larger automated appliance. A handheld whisk can be used if this is not available, but will just increase the prep time.
- Cheesecake tin
Ingredients
- 300 g Biscuits I used Hobnobs but any biscuit can be used - even home made biscuits
- 100 g Plant based butter This will need to be melted
- 500 g Plant based cream cheese
- 250 ml Plant based double cream
- 100 g Icing sugar This is an approximation and more may need to be added to increase sweetness, so it it best to keep it to hand
- 2 tsp Vanilla extract The extract used can be subsets for your own preferences - for the most flavour, use a combination of a few extracts to create a subtle blend
- 1 tsp Lemon extract The extract used can be subsets for your own preferences - for the most flavour, use a combination of a few extracts to create a subtle blend
- 1 tsp Orange extract The extract used can be subsets for your own preferences - for the most flavour, use a combination of a few extracts to create a subtle blend
Instructions
- To make the base, smash the biscuits to a fine crumbled consistency using a rolling pin or other heavy object, then add the melted butter. The smacking part is a great way to let out some stress! However, can be a bit messy so it is best to crumble the biscuits in the bag they come in from the shops of something similar that can be repeatedly hit with a rolling pin.
- Add this mixture to the cheesecake tins and press down to creat a solid base for your cake. Then pop in the fridge to chill while you continue with the rest of the recipe.
- With an electric whisk, beat the plant based double cream until it has stiff peaks. This means that when the whisk is removed a little mountain is left behind which does not collapse. This step takes longer than expected so stick with it even when it seems like it is not getting any thinker. It is best to use an electric whisk, even though it can be done by hand, otherwise you will be in for quite an arm work out… While you wait for the peaks to form the next step can be done.
- Add to a mixing bowl the plant based cream cheese, icing sugar and essences. Then combine together to a smooth consistency. Taste the mixture to make sure it is sweet enough, if not add in icing sugar in small incremental amounts until the desired sweetness is achieved.
- Once the plant based double cream has formed the required stiff peaks and is now whipped cream, it is time to add it to the mixture made in the last step. Adding in a third of the whipped cream at a time, gently fold it into the sweetened plant based cream cheese mixture. Use a figure of eight motion to combine the two as this will prevent air from being removed again from the whipped cream and will keep the light fluffy texture needed for the cheese cake.
- When it has all been mixed together spoon it onto the biscuit base which has been chilling in the fridge and pop the completed cake back into the fridge to continue chilling for at least 2 hours (or longer if you can wait!). This will insure it has fully set.
- Slice up and enjoy!
