Here she goes again…. another cheesecake recipe in the space of one month (and the month isn’t even through yet!)
As part of our sunday family dinner I decided to put to use the baked cheesecake technique I learned on my cooking course on the first of this month. The recipe we were taught was a coffee and chocolate cake which was lovely, but I adapted the ingredients with a vegan kook twist to make it my own. It involves no tofu! Be prepared for the miraculous self-forming yogurt cake!
300g Ginger nut biscuits
75g Vegan butter
500g Vanilla soya yogurt
200g Dark chocolate
5tsp Lemon extract – seems a lot but it’s needed to taste it through the rich chocolate
50g Brown sugar
Crush the biscuits and melt the butter. Combine the two then flatten into a cake tin. Pop it into the oven for 5-10 minutes at 150 ˚C.
Melt the chocolate in a bowl over a pan of boiling water whilst whisking the yogurt, ginger, cornflour and sugar together in a separate bowl.
Once melted add the chocolate and the lemon extract, stir and spread the filling over the base evenly.
Place it back in the oven for 40 minutes or until you notice the filling has some-what set. At this point you can take it out and leave it to cool. (We only left ours for around 10 minutes tonight as the boys bedtime was edging ever closer; it was set enough to take slices from but lovely and gooey in the middle. Would be great with a scoop of vanilla ‘ice-cream’ if still warm and you’re feeling extra decadent!)
Decorate with lemon slices and icing sugar.
Rich chocolate, zesty lemon and spicy ginger – Wonderful!
Posts coming in the next few days:
- Creamy Cottage Pie
- After his first week of vegan fodder I’ll be asking my other half a few questions to see how he’s been getting on.
- I’ll be taking my love of cake to a more experimental level again over the next few days when I try to recreate the wonderful pumpkin pie we had last year vegan style! Wish me luck!