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
Rhubarb and Ginger Cheesecake
The new vegan cream alternatives are really very good. Don't be tempted to try and cook with them though as they melt rather! Free From: Dairy, Eggs, Soya Contains: Gluten
- February 28, 2019
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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
Directions
- Step 1
- First make the base. Smash up the ginger nuts until they are the consistency of breadcrumbs
- Step 2
- We use the plastic bag and rolling pin method. Smash away until you’ve a nice even crumb
- Step 3
- Mix in the brown sugar and the melted margarine – we always end up using our hands for this
- Step 4
- 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
- Step 5
- Bake for 5 minutes and then cool completely
- Step 6
- Make the filling
- Step 7
- Beat the cream cheese and yoghurt together until light and fully combined
- Step 8
- Slowly add in the caster sugar
- Step 9
- Once the sugar is incorporated beat in the lemon juice, zest, vanilla paste, and Xanthan Gum
- Step 10
- I used Xanthan Gum instead of egg replacer, or corn flour. I think it helps bind everything together without affecting consistency or taste
- Step 11
- 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!
- Step 12
- Rhubarb and Ginger topping
- Step 13
- Take 300g rhubarb and chop up into ½ inch chunks
- Step 14
- Pop them in a pot with
- Step 15
- 1/2 cup water
- Step 16
- 3 tablespoons corn flour
- Step 17
- 1/2 cup caster sugar
- Step 18
- 1 tsp ground ginger
- Step 19
- Bring to the boil and let simmer, stirring, for about 20 minutes
- Step 20
- The rhubarb will be soft, but keep some of its shape
- Step 21
- Cool and then spread on the cheesecake. Chill before serving
