Richard says: “Vegan soft cheese is much more accessible these days but I find it often has way too much of a savoury, cheesy flavour to be compatible with a cheesecake recipe. As such, I was determined to make this recipe without the help of any shop-bought vegan cream cheese. Instead, this recipe uses silken tofu for the creamy, silky texture, and lemon juice for the bright tang. Be sure to use a coconut oil which is ‘deodorised’ or ‘refined’ in order to avoid any unwanted coconut flavour.”
Oreos 154g pack
vegan butter or margarine 30g,
dark chocolate 340g (most chocolate over 60% cacao contains no milk but be sure to check the label),
deodorised coconut oil 60ml
extra-firm silken tofu 350g
icing sugar 4 tbsp,
lemon juice 2 tsp
plant milk 200ml
cocoa powder 2 tbsp
sea salt flakes a pinch
Line the base and sides of a deep 20cm springform cake tin.
To make the base, roughly crush the Oreos in a food processor or by putting in a sandwich bag and crushing with a rolling pin. Tip into a bowl, add the melted butter and mix. Cover the base of the prepared cake tin with the Oreo mixture, pressing to compact. Chill for at least 30 minutes.
For the filling, melt the chocolate and coconut oil in a heatproof bowl over a pan of gently simmering water, stirring frequently.
While the chocolate melts, put the silken tofu, sugar, lemon juice, plant milk and cocoa powder into a high-speed blender and whizz until completely smooth. Add the melted chocolate mixture to the blender and whizz again.
Pour the filling mixture on top of the chilled Oreo base and chill for at least 3 hours. Once set, sprinkle with a few sea salt flakes before slicing and serving.