Cheesecake of the diary-free variety is the most popular pudding in this household. It has even been requested instead of a birthday cake, which is quite some praise! We’ve always preferred Tofutti as the cream cheese substitute due to the smooth creamy texture and mild flavour. So many dairy-free cream cheeses seem to want to make their product ‘cheesy’ tasting which is (in my opinion) neither authentic nor nice. A conventional cream cheese has a mild, creamy and smooth nature which is not happily replaced by an overly cheesy tasting grainy affair! As you can tell, we’re quite particular about cream cheese substitutes, but that is only because so many of them are frankly awful. Sadly Tofutti is no longer available in the UK – when I last contacted them they were looking for a new distributor but it seems that it is another thing that’s Covid has got in the way of. I still do Tofutti google searches almost weekly but to no avail 🙁So needs must and we have had to make do with Violife which is probably the next best choice after Tofutti (although using it in a bagel like we did with Tofutti is maybe best avoided!).
I have made a delicious Ottolenghi white chocolate and honey cheesecake a few times and have really wanted to make the recipe ‘friendly’. In fact, the addition of white chocolate not only tempers any cheesiness but also gives a fantastic set cheesecake texture. All in all the combination of white chocolate and tart yogurt with the dairy-free cream cheese gives a wonderful finish and I’d thoroughly recommend giving it a go.
It may be January and the time for resolutions and health, but everything is so grim and bleak right now that a celebratory decadent white chocolate cheesecake is just the ticket! I’ve served mine with homemade blueberry compote but a drizzle of honey, or any fruity sauce would make a wonderful finishing touch.
White Chocolate Cheesecake
(dairy-free, egg-free, nut-free, can be soya-free, sesame-free, vegetarian and vegan)
serves 6-8
125g ginger or biscoff biscuits, crushed
40g dairy-free margarine, melted
170g dairy-free cream cheese
50g dairy-free greek style yogurt
20g icing sugar, sifted
zest of 1/2 a lemon
100g dairy-free white chocolate, melted
- Mix the melted margarine with the crushed biscuits and press into the base of a spring-form tin. Place in the fridge to firm up
- Whisk together the cream cheese, yogurt, icing sugar and zest until totally smooth
- Stir in the melted white chocolate until fully combined
- Pour over the biscuit base and level off. Place in the fridge for a least an hour to set
- Remove the tin and serve in slices drizzled with fruit compote, sauce or a honey
One Response
Just what we’ve been craving. Thanks!