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NYC Cheesecake

NYC Cheesecake
NYC Cheesecake

Cheesecake is definitely one of those dishes you look at and say "there's no chance you can veganise that", which is why we took it upon ourselves to veganise it.

This dish took a fair while to get right but we're dead chuffed with the way it turned out.
If you miss cheesecake, this is for you. It takes a little while to make but wowza, it's worth it. So, so worth it.

Ingredients
Method

Ingredients

  • 400g cashews
  • 120g light digestive biscuits
  • 120g ginger biscuits
  • 100ml light olive oil
  • a pinch of salt
  • 300g dairy-free white chocolate
  • 2 lemons
  • 340g silken tofu
  • 300g icing sugar
  • 2 tbsp coconut oil
  • 3 tsp vanilla extract
  • 400g strawberries
  • 50g golden caster sugar

Method

  1. 1.

    Preheat oven to 180°C | Baking tray on the middle shelf of the oven | Large pan of boiling water on a high heat, optional | Food processor | Base-line a 23cm springform cake tin with parchment paper (don’t grease the sides) | Small saucepan | Heatproof bowl | Liquidiser | Pastry brush | Medium saucepan


    Put the cashews in the pan of hot water and boil for 15 minutes until soft and rehydrated (alternatively, soak them overnight in cold water) | Drain


    Put all the biscuits in the food processor and blitz to crumbs | Add the oil and a pinch of salt and pulse to mix | Tip into the lined cake tin and press firmly until well compacted and even | Put in the oven and bake for 15–20 minutes, until firm | Remove and leave to cool for 10 minutes | Lower the oven temperature to 110°C and put the tray back in


    Meanwhile, melt the chocolate | Pour 3cm hot water into the small saucepan and bring to the boil | Lower to a simmer | Put the heatproof bowl on top of the pan, ensuring the water doesn’t touch the bottom | Break the chocolate into the bowl and leave to melt (alternatively, melt in the microwave in 15-second bursts) | Remove and leave to cool a little | Separate 2 tablespoons of the chocolate from the main batch


    Zest the lemons into the liquidiser then cut them in half and squeeze in the juice | Add the main batch of chocolate, the silken tofu, drained cashews, icing sugar, coconut oil and vanilla extract and blend until smooth


    Layer up your cheesecake | Lightly brush the biscuit base with the reserved 2 tablespoons of melted chocolate | Pour over the cheesecake mixture and shake gently to level it | Lightly run your finger over the surface to get rid of any bubbles | Put the tin on the hot baking tray and bake for 80–90 minutes, until set but still slightly wobbly in the middle | Remove from the oven and run a thin spatula or knife around the edge to separate the cake from the tin, then leave it to cool to room temperature | Transfer the cheesecake to a plate | Refrigerate


    Hull the strawberries and halve or quarter them | Put them into the medium saucepan with the sugar | Put the pan over a medium heat and stir | Macerate for 2–3 minutes so the sugar melts and strawberries soften slightly | Set aside to cool then pile on to the cheesecake | Serve