Ingredients
Equipment
Method
For the cheesecake base
- Line the loose-bottom cake tin with greaseproof paper and set aside
- Place the digestive biscuits into a blender and pulse until they turn into crumbs
- Place the blended biscuits into a bowl and add in the melted butter (or coconut oil)
- Mix with a spoon until fully combined
- Pour the biscuit base mix into the cake tin and press down either using the back of a spoon or your hands until even and flat
- Pop into the fridge whilst you make the cheesecake filling
For the cheesecake filling
- Place the plant cream in a second mixing bowl and whisk until the cream resembles thick, whipped cream
- Mix in your cream cheese and lemon juice into the bowl until evenly distributed
- Using a clean sieve, add the icing sugar to the bowl and mix in
- Add the chocolate into a Bain-Marie and stir over a medium heat until fully melted (alternatively, melt the chocolate in a microwave-safe bowl, heating and stirring in 10 second bursts so it doesn't burn)
- Pour in the melted chocolate to the cream cheese mixture and completely fold in with a spatula
- Remove the base from the fridge and pour the cream cheese filling over the top, evening out with a spatula
- Pop into the fridge for at least 2-4 hours (or overnight) to set fully before removing from the tin
- Optional: decorate with your favourite fruit or more chocolate
- Slice into 8-10 pieces, tuck in and enjoy!
Notes
*Violife recommended due to its rigid and thick structure (other brands may be a softer, spread-like cheese rather than a block)
**Elmlea plant recommended and used in this recipe
- This recipe also works as 1:1 substitutes for dairy-containing products if preferred
- Store in an air-tight container in the fridge for up to 5 days (serve from fridge)
- Suitable for home freezing up to 3 months (defrost fully before serving)
- Serves 8 larger slices or 10 smaller slices