vegan cheesecake

Cheesecake two ways

Its a double ended dream!

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Baking for the one you love, or sharing with a friend? Are you going vegan, or do you like it animalistic? This recipe has both and MORE! Like an MMORPG its possibilities are endless and you can give it to everyone, or just go hard at it by yourself. It's a valentines special, but not as we know it. Chocolate Rose Cheesecake- two ways. 


Ingredients

200g vegan digestives/regular digestives 

100g butter/ 50g vegan butter & 50g veggie shortening

400g cream cheese/vegan cream cheese

100g caster sugar

3 tbsp plain flour

1 egg/sachet veggie gelatine/1 tsp xantham gum

50g cocoa powder

Rose Water flavouring

Pink/red food colouring


Method

Cheesecake Base

Blitz your digestive biscuits to form crumbs (no lumps!), add your butter (whichever kind) and mix with your hands to combine. Press into a lined 20cm cake tin (23 works too, but it will be a flatter cheesecake overall) and bake in the oven at 180ºC/350ºF/Gas 4 for 10 minutes. Take out and leave to cool. 

Cheesecake filling

In a bowl, add the cream cheese, sugar, flour, and thickener (egg/veggie gelatine/xantham gum). Blend it all together and then decide which way you want it. 

Hearts

Take 5 tsp of the mixture out- add red/food colouring to your desired shade and add 1tsp rose water flavouring. Stir to combine. Leave to the side for now. 

Into the remaining cheesecake filling, add 50g of cocoa powder and blend until combined. If the mixture is a little dry, add some milk/vegan milk to a cake batter-like  consistency. 

Pour the chocolate mixture onto the base and flatten. 

Add 5 tsp of your pink/red mixture in circular blobs in even spaces around the edge. Take a cocktail stick and drag the point through the middle of each circle anti-clockwise, to form a crude heart shape. Neaten up with another cocktail stick. 

Bake at 180ºC/350ºF/Gas 4 for 15-20 minutes until there is a slight wobble. 

Cool completely on a wire rack in the tin. Take out the tin, leave in the fridge for 30 mins or overnight. Slice and serve. 

Layered cheesecake

Split your cheesecake filling in half. Add 50g of cocoa powder to one half and mix in. To the other side, add some pink/red food colouring to your desired shade. Add 2-3tsp of rose water flavouring (to your taste) and mix in. 

Add your pink/red layer on top of your base, then add your chocolate layer on top. 

Bake at 180ºC/350ºF/Gas 4 for 15-20 minutes until there is a slight wobble. 

Cool completely on a wire rack in the tin. Take out the tin, leave in the fridge for 30 mins or overnight. Add stripes of cocoa powder and icing sugar to your desired design. Slice and serve. 


That's it!! Two ways, so many endings. Watch the video for extra help. 
Have a lovely February 14th. 

Love Colin xx

 

 

Vegan Freakshake and Cheesecake

Easzy Peazy Vegan Cheezy

This week I worked with Nathan from Prince Bartending, who was inspired by a Blueberry Vegan Cheesecake I made recently. The recipe for which comes from the Vegan Hippo Café in London. In essence, this is a 3 way collaboration to make delicious vegan snacks for you all! Watch the videos below to make your Blueberry Vegan Cheesecake, and then use a slice for your Eazy Peazy Vegan Cheezy Freakshake! 


Cheesecake Ingredients

2 cups/300g Cashew Nuts (soaked in water for 2-3 hours OR overnight)

200g frozen blueberries

4-5 tbsp agave syrup

2-3 tbsp coconut oil 

2 tbsp lemon juice

 

 


Cheesecake Method

Put the cashews into a food processor or blender, blitz until smooth. Add your frozen Blueberries, blitz again. Add the Agave, coconut oil and Lemon juice and blend until smooth. There will be some texture from the nuts. Take out 2 tbsp of the mixture if you are making a freakshake after.

To make the base, take 300g of gluten free vegan digestive biscuits (or any kind of vegan biscuit) and crush to breadcrumbs in a freezer bag. Add 2-3 tbsp of vegan butter and mix this in by hand until combined. Press this into the base of a lined 23cm cake tin. 

Pour your cashew blueberry mix on top, smooth it down and pop into the fridge for 2-3 hours/overnight. 

Take out of the tin, decorate with some fresh blueberries, slice and serve! 


Freakshake Ingredients

50ml Bourbon

12.5ml Blueberry syrup/puree

Touch of agave

1 tbsp spoon peanut butter

50ml coconut milk

3/4 scoops alpro vanilla ice cream

1tbsp Blueberry Vegan Cheesecake mixture 

Garnish:

Alpro coconut milk based cream (If you do not have access to a fancy aerosol spray can, you can use any vegan spray cream)

Crumbled biscuits

2 wafers with cheesecake mix batter in the middle (kept in fridge for 30 mins) 

Slice of vegan cheesecake


Freakshake Method

Put Bourbon, Blueberry Pureé, agave, peanut butter, coconut milk, Vegan Vanilla icecream, and the tbsp cheesecake mix into a blender. Blitz it up. 

Take a fancy milkshake glass and pour blueberry syrup/pureé down the sides for effect, pour in your freakshake. 

Top with Garnishes however you desire! 

Stick a straw in and Ta Da! You are done. 


See you soon

Colin

x