I have developed a taste for vegan cheesecake. There, I said it. Not a lot, not all the time but… the odd slice does go down very nicely after dinner. Especially when it contains one of my favourite flavours: ginger! Yup, I made a festive-themed ginger cheesecake!
Considering that prior to my Oreo Cheesecake experiments, I really wasn’t that fussed about cheesecake, having fallen in love with Juniors in NY, this is a big moment. Baked vegan cheesecake… it’s love. And easy.
Ginger: the secret wonder
I’ve had a soft spot for ginger for some time now. Supposedly, it’s a great anti-inflammatory and digestive aid (I say supposed to be, because I’m not an expert, I just read articles). Since I often get flare-ups from my IBS and eczema, I’m into anything that might help. That’s led to a love of gingerbread-style flavours – I even eat it for breakfast in the form of gingerbread oatmeal!
So I guess… making a cheesecake laced with ginger and gingerbread really wasn’t that off base.
Prepare it in advance
I originally trial ran this idea as a Christmas Day dessert – I don’t want to spend the entire day in the kitchen afterall. And the beauty of this baked ginger vegan cheesecake? You can make it a couple of days before and leave it to chill in the fridge until the festivities!
Baked ginger cheesecake – it’s easy!
As with my Oreo cheesecake, the recipe for this ginger spice cheesecake isn’t that complex. Yes, there are quite a few ingredients but when you break it down to the instructions it’s actually pretty simple (would you expect anything less from me?).
For example, in the base I just used gingerbread biscuits! I used some homemade ones from a mix kindly sent to me by Delicious Alchemy.
I made them a couple of days before I was ready to save extra hassle when I was actually making the cheesecake. You could just as easily pick up some gingerbread men from the supermarket – or some ginger snaps would probably be brilliant too!
I was tempted to use those, as I have some in the cupboard (yes, more ginger treats).
The fiery ginger comes through from the diced stem ginger and the ginger syrup we fold into the cheesecake. The combination of the diced stem ginger with additional syrup from the jar gives us flavour and sweetness combined. I found it wasn’t quite sweet enough with the sugar alone, and realised that there was no point keeping a jar of just syrup once all the pieces of ginger was removed so… voila! Waste reduction too.
And… I am rambling. Whether it’s for Christmas, a dinner party of you know what? If you just want some dairy free cheesecake with a bit of a twist, this ginger spice cheesecake will do the trick. It’s best served chilled, and a little drizzle of berry coulis or fresh berries (or hastily defrosted frozen ones, if you’re like me!) works wonders against the heat of the ginger.
Baked Ginger Vegan Cheesecake (gluten free)
Luci Rebecca, Made by Luci
Baked. Cheesecake. Is there anything more delightfully guilty? This baked vegan cheesecake is packed with fiery ginger to add a fun festive flavour.
- Prep: 15 minutes
- Cook: 40 minutes
- Total: 55 minutes
- Yield 1 x 18cm cheesecake
- Serves 8-10
- Calories 326 (1/8 of recipe)
- 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
- 1 x 350g silken tofu, drained
- 4 tbsp arrowroot powder
- 1 tbsp sugar
- 4.5 tbsp stem ginger syrup
- 2 tbsp lemon juice
- 1 tbsp maple syrup
- 2 tsp vanilla extract
- 1/4 tsp salt
- 2-3 pieces (~45g) stem ginger in syrup, chopped
- 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 it's 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 you're feeling fancy.