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)
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