Baked Ginger Vegan Cheesecake (gluten free

• Vegetarian

• Produce

  • 30 g Vegetable, fat

• Condiments

  • 3 pieces Ginger in syrup, stem
  • 2 1/2 tbsp Ginger syrup, stem
  • 2 tbsp Lemon juice
  • 1 tbsp Maple syrup

• Baking & Spices

  • 4 tbsp Arrowroot powder
  • 1 tbsp Brown sugar
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1 cup 140g cashews

• Bread & Baked Goods

  • 170 g Gingerbread biscuits

• Dairy

  • 40 g Butter, dairy-free

Found on madebyluci.co.uk

Description

Ingredients

• for the base
• 170g gingerbread biscuits (use gluten free if needed)
• 40g dairy free butter
• 30g vegetable fat
• for the cheesecake
• 140g cashews (~1 cup), soaked overnight or boiled for 10 minutes
• 4 tbsp arrowroot powder
• 1 tbsp brown sugar
• 2.5 tbsp stem ginger syrup
• 2 tbsp lemon juice
• 1 tbsp maple syrup
• 1 tsp vanilla extract
• 1/4 tsp salt
• 3 pieces (~45g) stem ginger in syrup, chopped

Directions

• First, prepare the base: blitz the biscuits/gingerbread men to a fine crumb in a blender or food processor. Place in a bowl. Melt the butter and vegetable fat together, then pour into the bowl with the blitzed biscuits. Mix well.
• Press into the bottom of a spring-sided cake tin and flatten down with the back of a spoon.
• Place in the freezer for 10-15 minutes, or in the fridge for at least an hour.
• Next, the cheesecake. Preheat the oven to 200/180°C (fan).
• Drain the cashews and rinse with cold water. Add everything EXCEPT the chopped stem ginger to a food processor or blender and blitz until smooth. Taste and adjust as necessary (more syrup or sugar or sweetness, lemon juice for sourness).
• Pour the ginger cheesecake mixture on top of the prepared base, then fold in the stem ginger and mix it round with a spoon (I do it this way to save getting another bowl dirty!)
• Place in the centre of a preheated and bake for about 40-45 minutes, until its starting to come away from the sides of the tin. I tend to be happy with mine at 42 minutes.
• Leave to cool for 10 minutes, then remove the sides. Once cooled completely, remove the bottom of the tin (I use my hand to support it).
• Serve with gingerbread biscuits and a few berries, or some berry coulis if youre feeling fancy.

Nutrition