Ingredients with Measurements:
- 200g digestive biscuits
- 100g vegan butter, melted
- 400g Alpro Coconut Yogurt
- 400g vegan cream cheese
- 100g caster sugar
- 2 limes, zest and juice
- 2 tsp agar agar powder
- 100ml water
Special equipment needed:
- 20cm springform cake tin
- Food processor
- Mixing bowl
- Saucepan
- Whisk
Step-by-step instructions:
1. Crush the digestive biscuits in a food processor until they resemble fine crumbs.
2. Add the melted vegan butter to the biscuit crumbs and mix well.
3. Press the biscuit mixture into the base of a 20cm springform cake tin and smooth out with the back of a spoon. Chill in the fridge for 30 minutes.
4. In a mixing bowl, whisk together the Alpro Coconut Yogurt, vegan cream cheese, caster sugar, lime zest and juice until smooth.
5. In a saucepan, mix together the agar agar powder and water. Bring to the boil and simmer for 2 minutes, stirring constantly.
6. Add the agar agar mixture to the yogurt and cream cheese mixture and whisk until well combined.
7. Pour the mixture over the chilled biscuit base and smooth out with the back of a spoon. Chill in the fridge for at least 2 hours or until set.
8. Once set, remove the cheesecake from the tin and serve chilled.
Time:
Preparation time: 20 minutes
Chilling time: 2 hours
Cooking time: 2 minutes
Temperature:
Chill in the fridge
Serving size:
Serves 8
Nutritional information:
Per serving:
Calories: 366
Fat: 23g
Saturated Fat: 12g
Carbohydrates: 34g
Sugar: 22g
Protein: 5g
Fiber: 1g
Sodium: 276mg
Substitutions for ingredients:
- Vegan butter can be substituted with coconut oil or margarine.
- Vegan cream cheese can be substituted with silken tofu or vegan sour cream.
- Caster sugar can be substituted with any other granulated sugar.
Variations:
- Add shredded coconut to the biscuit base for extra coconut flavor.
- Swap the lime for lemon or orange for a different citrus flavor.
- Top the cheesecake with fresh fruit or a fruit compote.
Tips and tricks:
- Make sure the biscuit base is well chilled before adding the cheesecake mixture.
- Use a sharp knife to slice the cheesecake cleanly.
- To make a vegan whipped cream topping, chill a can of full-fat coconut milk in the fridge overnight, scoop out the solid cream and whisk until fluffy.
Storage instructions:
Store in the fridge for up to 3 days.
Reheating instructions:
Do not reheat.
Presentation ideas:
Serve on a cake stand or plate, dusted with icing sugar and garnished with lime wedges.
Garnishes:
Lime wedges, fresh fruit, fruit compote, or vegan whipped cream.
Pairings:
Serve with a cup of tea or coffee.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the cheesecake mixture is too thin, add more agar agar powder.
- If the cheesecake is too soft, chill for longer.
Food safety advice:
Make sure all ingredients are fresh and properly stored.
Food history:
Cheesecake is believed to have originated in ancient Greece.
Flavor profiles:
Sweet, tangy, and creamy with a hint of coconut and lime.
Serving suggestions:
Serve chilled as a dessert.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A