I have so many saved 'non vegan' recipes that I try and veganise. I have been trying to successfully make this for too long. I have made baked vegan cheesecake but it wasn't what I wanted. This is definitely what I wanted!! It wasn't until Elmlea brought out their vegan whipping cream that this finally came together- so thank you Elmlea!!
This can be a completely no bake cheesecake, or you can crisp up the base if you like, I did this time, but it's not necessary. The base will just be crumblier if you don't.
Ok, so here we go!
The ingredients needed:
For the base-
one pack of Biscoff biscuits 250g.
7 flat tablespoons of vegan butter.
For the filling-
340g of vegan cream cheese (I used Tesco's own).
100g of icing sugar.
4/5 jar of biscoff.
1 full tub of Elmlea double whipping cream.
And for the topping-
the remainder of the jar of Biscoff.
I used a removable bottom baking tin. It's an 8 inch tin.
I lined just the very bottom to stop the base sticking.
First you need to add the pack of biscuits to your blender.
Then melt the butter and add to the crumbled biscuit mix.
Blend again until it looks like the butter has mixed well with the biscuit
Now pop in to the tin and evenly cover the bottom.
Pat it down tightly (I use a potato masher- it works)!
Just try and make it as even as possible.
It doesn't have to be perfect but it ensures the rest of the cake will set evenly.
Now you need to add to a bowl the vegan cheese, 100g icing sugar and 4/5 jar of the Biscoff smooth spread.
Whisk this all up until completely combined.
I suggest using an electric whisk.
Once this has been well mixed, put to one side and for the next part use a chilled bowl.
Add the vegan whipping cream to the chilled bowl and whisk with an electric whisk, until the mixture can form stiff peaks. Do not over whisk. I would suggest switching to a hand whisk once the mixture starts to thicken up.
Now this is the important part!!
Once the cream is thick enough you can hold it in the bowl upside down, it is ready to add to the cheese mix. You must be gentle when doing this and fold the mixture in. Take your time and keep gently making folds until the two are well combined.
Once it has been properly mixed, you can add it to the biscuit base.
Do this gently and smooth it over as best you can, without overworking it.
Pop the cake in the freezer, just to keep it cool. Then take the remainder of the Biscoff spread and melt it. I used a bowl over some boiling water, i think this works better than the microwave.
Once the spread has completely melted, just let it cool a little (but not enough it will start to set again- it still needs to be runny).
Remove the cake from the freezer and pour over the Biscoff spread.
Move the tin around to help the topping completely cover the cake.
Once it has, pop the whole thing back in the freezer for about 10 minutes. Don't let it freeze though!!
When the topping has set, it is ready to serve.
To get a clean cut, heat your knife and wipe after each cut!
And ENJOY!!
Hope you like this
Deb x
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