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White Chocolate, Ginger and Rhubarb Vegan 'Cheesecake' W/ Pistachio Crumb

Vegans don't need to miss out on cheesecake!
Course: Dessert
Cuisine: American
Keyword: Vegan
Servings: 8 Slices

Equipment

  • Blender (I use my Vitamix)

Ingredients

Rhubarb Coulis

  • 200 g Rhubarb
  • 40 g Caster sugar
  • 70 ml Water
  • Juice from 1/2 lemon

Cheesecake Base

  • 200 g Ginger biscuits many supermarkets sell their own brand biscuits that are suitable for vegans
  • 100 g Vegan margarine
  • 2 x balls of stem ginger optional - if you really love ginger!

Cheesecake Body

  • 100 g Macadamia nuts soaked overnight, drained and rinsed
  • 200 g Cashew nuts soaked overnight, drained and rinsed
  • 1 tsp Vanilla paste/or extract
  • Zest from 2 lemons
  • 60 g Plant-based milk
  • 180 g Agave
  • 30 g Cocoa butter
  • 50 g Coconut oil I prefer mild odourless
  • 1/4 tsp Sea salt
  • 1 tsp Apple cider vinegar
  • 2 tbsp Plain flour

Pistachio Crumb Topping

  • A handful of toasted pistachio nuts crushed or blitzed

Instructions

  • Start by placing all of the rhubarb coulis ingredients in a pan and cook for 15-20 minutes on a medium heat (or until soft and broken down)
  • Let the mix stand for 30 minutes before blending to a smooth consistency
  • Whilst waiting for the rhubarb to cool, break the ginger biscuits into a fine crumb. Either place them in a freezer bag, cover with a tea towel and then bash them with a rolling pin (the fun method) or simply blitz them in a food processor
  • If you're using stem ginger, this is where you would finely chop it and mix it into the biscuit crumb
  • Melt the vegan margarine and mix into the biscuit crumb
  • Press the biscuit mix into the base of a 20cm spring-form cake tin and leave to cool (it is best to put it in to the freezer so that it sets in time for the mix to be added)
  • Melt the coconut oil and cocoa butter in a bain-marie (a bowl sitting above a saucepan of boiling water)
  • Add the melted mix and the rest of the ingredients, excluding the flour, in to the blender and blend until smooth
  • Put the blended ingredients into a mixing bowl, sift in the flour and fold in
  • Pour the mix on top of the chilled biscuit base and then swirl in the rhubarb mix on top to create a marbled effect (I use the thin end of a chopstick)
  • Cook at 180 degrees (fan) for 40 mins. If the top starts to catch and burn, cover with foil
  • Leave it to cool and then scatter over the pistachio crumb, along with any extra optional toppings