Allergy Mums / Support for families with allergies

publication date: Feb 3, 2017

Rhubarb and Ginger Cheesecake

Vegan Rhubarb and Ginger Cheesecake

 

Molly’s food tech is turning into quite the source of recipes. She needs to come up with her own vegan versions naturally. So it was cheesecake this time. She loves Rhubarb and she loves Ginger Nut biscuits so it all seemed a natural choice. Rhubarb and Ginger Cheesecake was born.

 

 

 

 

Free From: Dairy, Eggs, Soya

Contains: Gluten

Prep Time: 40 minutes

Fridge Time: 3 hours

 

Ingredients

 

2 ½ tubs of VioLife Cream Cheese - This is vegan coconut cheese

½ cup plain Coconut yoghurt (we used The Coconut Collaborative)

1 cup caster sugar

Juice and zest of one lemon

1 tsp Vanilla Paste (or extract)

½ tsp Xanthan Gum

 

For the base:

2 cups of smashed Ginger Nut biscuits - they have soya in them – a whole roll of biscuits

4 tbsp. melted Sunflower Margarine – I use Pure or Flora

1 tbsp. Brown Sugar

 

 

Method

Preheat oven to 300°F or 150°C

 

First make the base. Smash up the ginger nuts until they are the consistency of breadcrumbs.

 

We use the plastic bag and rolling pin method. Smash away until you’ve a nice even crumb.

 

Mix in the brown sugar and the melted margarine – we always end up using our hands for this.

 

Pour into a spring form pan base and press down to make a crust – do not press down too hard or the crust will be very dense.

 

Bake for 5 minutes and then cool completely.

 

Make the filling:

 

Beat the cream cheese and yoghurt together until light and fully combined.

Slowly add in the caster sugar

 

Once the sugar is incorporated beat in the lemon juice, zest, vanilla paste, and Xanthan Gum.

 

I used Xanthan Gum instead of egg replacer, or corn flour. I think it helps bind everything together without affecting consistency or taste.

 

 

Pour the mixture onto the cooled base and refrigerate for 3 hours, or preferably overnight. The Viola cheese does need a good chilling – but I have served it after an hour in a pinch!

 

Rhubarb and Ginger topping

 

Take 300g rhubarb and chop up into ½ inch chunks.

Pop them in a pot with:

1/2 cup water

3 tablespoons corn flour

1/2 cup caster sugar

1 tsp ground ginger

 

Bring to the boil and let simmer, stirring, for about 20 minutes.

The rhubarb will be soft, but keep some of its shape

 Vegan Cheesecake

Cool and then spread on the cheesecake. Chill before serving.

 



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