Black Forest Cheesecake

Sometimes a recipe evolves as a idea and sometimes it just happens due to the contents of the larder!
I wanted to make a cheesecake for Sunday lunch last week and had all the necessary ingredients except for the icing sugar that I use to sweeten the cream cheese filling. It was nearly a case of no pudding for Sunday lunch – shock, horror! Luckily lurking at the back of the baking shelf was the remnants of a bag of Sugar and Crumbs black cherry icing sugar… could I use that? Then lightbulb moment, of course if it’s black cherry flavour then that goes perfectly with chocolate and we can have a black forest cheesecake. Bingo! What started as an experiment using what I had in the cupboard ended up as a complete hit. Everyone was wowing about it as a combination, so it’s certainly worth recreating šŸ™‚
I urge you to seek out Sugar and Crumbs icing sugars and cocoa powders – they’re allergen free and flavoured with natural flavourings, and add an fabulous flavour to many a dish. If you don’t have the flavoured icing sugar then use either 1 tsp cherry essence, or maybe a tablespoon of cherry jam to flavour the cream cheese filling. Perhaps even a marble of cherry jam would be a nice addition?
Have you come across the Oatly ‘cream cheese’ yet? I’ve been emailing them for years to bring it to the UK as all their products are so good, I really hoped it would be a great cream cheese alternative. We always used Tofutti out of preference, as the creamy smooth spread was in our opinion the best you could buy. So many dairy-free cream cheeses are too ‘cheesy’ and no good substitution for a standard cream cheese which is smooth, creamy and mild tasting. So since the UK distributor of Tofutti disappeared we’ve had a sad lack of cheesecakes. These have been sad sad days as cheesecake is the favourite pudding in the household. But now with Oatly creamy spread is widely available in Tesco and Sainsbury’s, it’s back to cheesecake a go-go! The mild flavour works perfectly as a cream cheese substitute and carries additional flavours without any underlying cheesy aroma.

This black forest cheesecake will be the prefect Valentine’s day pud – i hope you enjoy as much as we did ā¤

Black Forest Cheesecake

(dairy-free, egg-free, nut-free, can be soya-free, sesame-free, vegetarian and vegan)

makes one 20cm cake, serves 4-6

115g Biscuits, crushed (I used Lotus)

1 tbsp cocoa powder

3 tbsp dairy-free margarine, melted

1 tub of dairy-free cream cheese (150g)

1 tbsp dairy-free yogurt

2-3 tbsp black cherry icing sugar

30g dairy-free dark chocolate

fresh or glace cherries to garnish

  1. Line a spring form cake tin with parchment.
  2. Mix together the crushed biscuits, cocoa powder and melted margarine. Press into the bottom of the tin (and slightly up the sides if you’d like the biscuit crumb edge look). Place int he fridge to chill.
  3. In a food processor (or with a whisk), whisk together the cream cheese, yogurt and 2 tbsps icing sugar. Taste and add more icing sugar if desired. Pour over the chilled base and level off. Leave in the fridge for at least a couple of hours to set.
  4. Melt the chocolate and drizzle over the cheesecake. Garnish with glaze or fresh cherries.

White Chocolate Cheesecake

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 šŸ˜¦

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

  1. 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
  2. Whisk together the cream cheese, yogurt, icing sugar and zest until totally smooth
  3. Stir in the melted white chocolate until fully combined
  4. Pour over the biscuit base and level off. Place in the fridge for a least an hour to set
  5. Remove the tin and serve in slices drizzled with fruit compote, sauce or a honey

Lime and Ginger Cheesecake

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Cheesecakes have always been one of my favourite puddings, and that remains the case since cooking dairy and egg-free. I’ve tried many, many truly awful recipes, but this ‘no bake’ recipe works an absolute treat.

Tofutti is the only dairy-free cream cheese that I rate, but this particular recipe can use any brand of vegan cream cheese to great effect. I find most dairy-free cream cheeses unpleasant and often rather pasty, but this recipe transforms even a disappointing ‘cheesy’ spread into a luxurious, zingy, creamy cheesecake. It’s luscious, cheesy, zesty and sings with flavour. A great way to end a rich or spicy meal. The combination of ginger and lime works really well and if you didn’t mention it to them, I’m fairly certain not many people would call it as a vegan cheesecake.

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Lime and Ginger CheesecakeĀ 

(dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan) N.B. contains soya

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This recipe makes 1 small cheesecake (enough for 4 small portions or 2 large)

100g ginger biscuits, crushed

1 tbsp dairy-free spread, melted

5 tbsps soya cream cheese

2-3 tbsps soya yogurt

Juice and zest of 1 lime

2-3 tbsps icing sugar

  1. Mix the crushed biscuits with the melted spread. Press into the bottom of the pie tin, or into individual ramekins. Place in the fridge to set.
  2. Whisk together the other ingredients until they are smooth. Taste and add more lime juice or icing sugar according to taste.
  3. Pour onto the biscuit base, and level off the top.
  4. Leave to set in the fridge for at least a couple of hours.
  5. Remove the tin prior to serving and garnish the top with a little more zest.

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Baked Caramel Cheesecake (dairy-free, nut-free, egg-free)

Are you a baked or unbaked cheesecake fan? I definitely prefer unbaked one but they seem almost distinct desserts to me, more like siblings than twins. So it’s probably a good thing to have a wonderful baked cheesecake in your repertoire as well. In fact, I did some cheesecake research before devising this recipe and it seems that cheesecakes are popular throughout much of the world, with subtle variations but the baked version is more traditional.

There are many vegan recipes for baked cheesecakes but most seem to be made of soaked cashews. Clearly that’s not going to fit with my requirements of being nut-free but also I personally think people are deluding themselves with cashews. To me the resulting concoctions taste like cashew nuts funnily enough – like all nuts they have a strong pervading flavour. It seems like that’s just me as people rave about cashew-based puddings, but I have never come across a cashew product which isn’t inherently nutty. So, yep you guessed it, there are no nuts in my baked cheesecake!

This cheesecake recipe is made using tofu and in my opinion gives amazing results, the texture is completely spot on to replicate the dense, slightly cloying nature of a baked cheesecake, with the bonus prizes of a bit of wobble and squidge. I have to admit that while the results were really authentic, nobody in the family liked it as much as an unbaked cheesecake – I guess we’re just a family that prefers that fresher taste.

To add flavour to tofu which is essentially very bland, I’ve incorporated a few dollops of Lotus caramelised spread, giving a wonderful caramel taste which works so well with a fruit syrup. I’m thinking that chocolate spread or Wow Butter would work well too.

 

Baked Caramel Cheesecake

(dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan) N.B. contains soya

Makes an 8 inch cheesecake

15 ginger nuts or 18 Lotus biscuits

3 tbsp dairyfree margarine

300g silken tofu

1 tbsp cornflour

1 tbsp dairyfree milk

4 tbsp lotus caramelised spread

4 tbsp icing sugar

  1. Preheat the oven to 160 degrees Centigrade
  2. Turn the biscuits into crumbs by either placing in a bag and thumping with a rolling pin or whizzing in a food processor
  3. Melt the margarine and combine with the biscuit crumbs. Press firmly into a springform cake tin and bake for 10 minutes. Cool.
  4. Mix together the cornflour and milk to make a thin paste and set aside.
  5. In a food processor, blend together the tofu cornflour paste, lotus spread and icing sugar until totally smooth.
  6. Pour on top of the biscuit base and level off. Bake for 30-40 minutes, or until set with a little wobble in the middle and slightly browned around the edges.
  7. Leave to cool fully in the tin.
  8. Serve with blueberry couli or caramel sauce.

Dairy-free Chocolate Cheesecake

vegan chocolate cheesecake

Now, obviously you can’t make a really authentic cheesecake if you don’t eat dairy – you do need plenty of cream cheese after all! I’ve made plenty with soya cream cheese which makes a fantasticĀ fruity cheesecake. This chocolate based recipe is pretty inspired as it’s made made using silken tofu, which was kindly supplied by Mori-Nu. It’s a particularly versatile and good qualityĀ tofu and my preferred brand of choice when either making savoury dishes such as salt and pepper tofu, or a sweet dish as found here.

The tofu base is quite a revelation, on first reading it doesn’t sound good does it? Tofu cheesecake, it sounds bland and a bit meh. But in fact the results are inspiredĀ and delicious. The texture is as smooth and creamy as a cheesecake should be and the chocolate flavour is happily soaked up by the tofu to make a wonderfully rich and decadent filling. All this from six simple ingredients, you can’t go wrong with that!

chocolate cheesecake

Dairy-free Chocolate Cheesecake

(dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan)

dairy-free, egg-free chocolate cheesecake

makes one 12 inch cheesecake, enough to serve at least 8

200g crushed biscuits, I used Lotus Caramalised Biscuits

50g dairy-free spread, melted

350g pack firm silken tofu

170g dairy-free chocolate, such as Kinnerton

4 tbsps golden syrup/maple syrup (or use honey if you’re not vegan)

1 tbsp sunflower oil

grated chocolate to decorate

  1. Melt the dairy-free spread and stir into the crushed biscuits. Press into the bottom of a loose base tart tin. Place in the fridge to set.
  2. Meanwhile, in a blender pulse the silken tofu with the syrup/honey until smooth.
  3. Melt the chocolate and oil together either over a bain-marie or in a microwave. Stir until smooth.
  4. Carefully stir the chocolate into the tofu mix until well combined.
  5. Pour over the biscuit base. Smooth over the top and then leave to set in the fridge for at least a few hours.
  6. Decorate the top as desired, I used shaved white chocolate.

egg-free, dairy-free cheesecake

Disclaimer: Mori-Nu sent me a pack of tofu which I used to create this recipe.

Oreo Cheesecake

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I saw a pin of an Oreo cheesecake on Pinterest and felt inspired to make my own version – there was something so appealing about the contrasting creamy white cheesecake mix sandwiched between the almost black crumb layers. Besides my girls love cheesecake over any other pudding so I always relish an opportunity to make a new variety!

Oreo CheesecakeĀ (dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan)

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  • 200g Bourbon biscuits (check they’re dairy-free), crushed
  • 1 tbsp dairy-free spread, melted
  • 1 tub tofutti better than cream cheese
  • 3 tbsp icing sugar
  • 2 tbsp vanilla or plain dairy-free yogurt
  • 1/4 tsp vanilla extract

– Place 1/3rd of the crushed biscuits in a bowl and set aside
– Add the melted spread to the remaining crushed biscuits
– Press into the bottom of a flan or cake tin
– Thoroughly beat together the cream cheese, yogurt, icing sugar and vanilla
– Spread over the biscuit base, level off neatly and place in the fridge to firm up
– Sprinkle the remaining crumbs over the top of the cheesecake and return to the fridge until ready to serve

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