Vegan Chocolate Orange Cheesecake
about 8 - 10 slices
Intermediate
285 minutes
Discover pure deliciousness with our Vegan Chocolate Orange Cheesecake! This plant-based dessert is quick and easy to whip up too.
This incredible dessert features a gingerbread base and heavenly layers of orange and chocolate ganache, decorated with charming chocolate Christmas trees.
Recipe Ingredients
How to Prepare
Recipe Ingredients
For the Base
250 g
Gingerbread Biscuits (vegan)
75 g
Vegan Butter (melted)
For the Cheesecake
300 g
Dr. Oetker Dark Chocolate
45 g
Vegan Butter
300 g
Firm Tofu
30 g
Icing Sugar (4tbsp)
5 ml
Lemon Juice (1tsp)
200 ml
Vegan Cream (double cream)
30 ml
18 g
For the Ganache Topping
180 g
Dr. Oetker Dark Chocolate
150 ml
Vegan Cream (double cream)
To Decorate
150 ml
Vegan Cream (double cream)
Buy the Products
Dr. Oetker Valencian Orange Extract (2tbsp)
Dr. Oetker Fine Dark Cocoa Powder (3tbsp)
How to Prepare:
Total
:
285
minutes
Prep
:
45
minutes
1
For the Base
First things first, line the base of a 8” spring form round cake tin. Crush up the biscuits in a food processor or a in a food bag and bash with a rolling pin and pour into a large bow. Pour in the melted vegan butter and mix to coat the biscuits. Pour into your prepared cake tin and press into place to form an even biscuit base. – top tip; use a potato masher to help compact the base. Chill in the fridge.
2
For the Cheesecake
Pop the Dark Chocolate and vegan butter into a microwavable bowl and melt in the microwave in 30-second bursts stirring between each burst until melted. Leave to one side to cool.
3
Pop the tofu in a food processor and blitz until smooth and creamy, this may take a few minutes. Add the icing sugar, lemon juice, vegan cream, Orange Extract and Cocoa Powder to the processor and blitz again to combine. Finally pour in the cooled chocolate mixture and blitz again until all combined.
4
Pour the mixture over your chilled biscuit base and smooth the top. Pop back in the fridge to chill for about 4 hours or overnight until set firm.
5
To Decorate
The make the ganache layer, pop the vegan cream into a saucepan and gently heat to just boiling. Break up your Chocolate into a bowl and pour over the cream, leave to stand for 1 minute and combine using a balloon whisk. If your chocolate is not completely melted then pop in the microwave for a few seconds until melted.
6
Once melted and smooth, pour over the top of your cheesecake and smooth out to cover, pop back in the fridge for 30 minutes to set.
7
When you are ready to serve your cheesecake, remove from the tin by running a hot knife around the edge to loosen and place on your serving plate. Whip up the vegan cream and pipe swirls of cream around the edge of your cheesecake. Ta-dah your Chocolate Orange Vegan Cheesecake is ready to serve!
Tips
Your cheesecake will keep for up to 5 days stored in the fridge. You can also freeze undecorated and allow to defrost before serving.
Tips
Follow our handy guides to learn How to Make a perfect Chocolate Ganache and How to Make the Perfect Cheesecake Base.
Tips
If you enjoyed this recipe, check out our Christmas Recipes. From our Christmas Cupcakes to the Vegan Chocolate Orange Yule Log recipes.
Tips
1:
Your cheesecake will keep for up to 5 days stored in the fridge. You can also freeze undecorated and allow to defrost before serving.
2:
Follow our handy guides to learn<a href="https://www.oetker.co.uk/inspiration/tips-and-tricks/t/chocolate-ganache"> How to Make a perfect Chocolate Ganache</a> and <a href="https://www.oetker.co.uk/inspiration/tips-and-tricks/t/how-to-make-a-perfect-cheesecake-base">How to Make the Perfect Cheesecake Base</a>.
3:
If you enjoyed this recipe, check out our <a href="https://www.oetker.co.uk/inspiration/s/occasions/christmas">Christmas Recipes</a>. From our <a href="https://www.oetker.co.uk/recipes/r/christmas-cupcakes">Christmas Cupcakes</a> to the <a href="https://www.oetker.co.uk/recipes/r/vegan-chocolate-orange-yule-log">Vegan Chocolate Orange Yule Lo</a>g recipes.
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Prep:285 minutesIntermediateabout 8 - 10 slices
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