Recipe: Vegan Chocolate Cheesecake- With OGGS
As 2020 is finally coming to an end and winter celebrations are approaching, it’s time we think about rounding this year off with something positive to remember. When it comes to making memories, we all have our personal preferences: some spend time with families, others go out with friends… I quite like to bake and I’m sure I’m not the only one. After all, who doesn’t enjoy food?
It’s been a while since I last baked but I recently received a product that I was eager to try out! The product that persuaded me to get busy with baking was OGGS Aquafaba – the egg alternative for cooking and baking. Having browsed OGGS’s website, I came across a Christmas recipe that caught my eye: vegan-friendly chocolate cheesecake.
I love cheesecakes – I’ve always been a massive fan of eating them, however never baking them! Having examined the recipe, I hesitated at first: it didn’t seem like a mission impossible, but I was cautious of wasting my precious OGGS mix and setting myself up for a failure.
The Recipe:
An indulgent chilled chocolate cheesecake thickened with creamy-textured chestnut purée and lightened with whisked OGGS Aquafaba. Set on a chocolate and gingernut biscuit base, this makes an impressive celebration dessert. We like to use Doisy and Dam 70% chocolate.
The Coconut and Lucuma flavoured chocolate enhances the coconut flavour of the dairy-free cream cheese and yogurt we used, but Orange and Goji berry or Macha, Vanilla, and Cocoa Nibs would work brilliantly too. Any 70% vegan chocolate would work well.
PREP TIME 30 MINUTES
COOK TIME 2 HOURS
SERVES 10
INGREDIENTS
For the crumb
• 75g vegan spread eg Stork, Flora or Naturli, plus extra for greasing
• 30g dairy-free dark chocolate, minimum 70% solids, broken into pieces
• 250g vegan-friendly gingernuts (McVities are vegan)
For the cheesecake
• 130g dairy-free dark chocolate, broken into pieces
• 50g ginger syrup from a jar of stem ginger in syrup
• 100g unsweetened chestnut purée (we like Merchant Gourmet)
• 150g vegan cream cheese, such as Nush, Koko (we used Sainsbury’s Free From Original coconut-based alternative to cream cheese)
• 150g dairy-free yogurt (we like Coconut Collaborative natural yogurt alternative, Alpro Greek style works well, too)
• 100ml OGGS Aquafaba
• To decorate
• The peel of 1 orange, cut into fine strips
• Caster sugar
• Small handful dried or fresh cranberries
Method
Grease and line the base and sides of a deep 20cm loose-bottomed tin.
Bring a pan with 2cm water up to a very gentle simmer. Put the spread and the chocolate for the crumb into a bowl that fits snugly over the pan and stir it till it has melted. You don’t want to let any water get into the mixture.
Meanwhile, put the biscuits in a loosely sealed bag and crush with a rolling pin, or the base of a saucepan, or whizz in a food processor if you have one.
Stir the biscuit crumbs into the melted chocolate mixture and press into the base of the prepared cake tin. Pop into the fridge to firm up while you make the filling.
Now wash the bowl and melt the chocolate for the cheesecake in it over the same pan of simmering water, stirring to melt. Carefully remove from the heat and allow to cool slightly.
Stir the syrup from the ginger jar into the melted chocolate, along with the chestnut purée, and mix until smooth; it will thicken slightly. Now beat in the cream cheese until there are no lumps, then finally stir in the yogurt until everything is completely combined.
Pour the OGGS Aquafaba into a large super-clean grease-free bowl and whisk for a minute or so with an electric mixer until it becomes frothy, forms soft peaks, and is full of air. Spoon some of the whipped Aquafaba into the thick chocolate cheesecake mixture to loosen it, then fold in the remainder so that it is well combined with no white streaks. Pour it into the tin and smooth it carefully over the chilled biscuit base to the edge with the back of a spoon to give a level top.
Pop the cheesecake into the fridge and leave to set for a minimum of 3 hours or overnight if preferred.
When the cheesecake is set, carefully push up the base to remove it from the tin. Carefully remove the baking paper. Transfer to a serving plate. Wrap the strips of orange around the end of a wooden spoon to make a curl then toss in a little bowl of caster sugar. Carefully arrange on the top of the cheesecake, setting a few cranberries in the middle, too.
Once decorated, keep the cheesecake in the fridge for 1-2 days.
The Verdict
The cheesecake turned out great! It was so well done that I seriously considered not sharing it with anyone, but then the Christmas spirit settled in and my generosity took over.
The most interesting part about this recipe was experiencing the OGGS’ product – it was unusual to bake with, but I was left satisfied to say the least! I had no predictions or clues as to how the mixture would perform or taste at the end, but I was not disappointed when I understood that the alternative is better than the original product – eggs!
OGGS was easy- and fun to work with and adapted perfectly to the recipe – with its smooth texture, it was significantly easier to mix in than I assumed, and it added that special something to the consistency – all without changing the flavour! My biggest concern was that the overall taste of my cheesecake may be altered from that that I’m used to, due to the OGGS. However, to my biggest relief, it tasted exactly how I wanted – cheesecake but better!
For anyone who’s trying to stay away from animal products or maintain an egg free diet, I strongly recommend OGGS – I can guarantee that no one will be disappointed! OGGS will definitely leave you with something to remember – the best dessert of the year!
Try OGGS for yourself, check out their store locator to see where your closest stockist is! OGGS is also currently in Sainsburys online for £1.95 per 200ml carton, along with some premade cakes- £3.75, and Christmas goodies (I spy mince pies! £2.50 for 4) How fantastic is it to see free from, vegan friendly food alternatives so accessible!
DISCLAIMER: AD PR Review These products were given to us for free in return for a review- we only ever publish PR Product reviews with our honest thoughts and opinions. Our City Girl Rating is there to show you an accurate reflection of the product/ experience as a whole.
Written by Lisa Levytska
