Ingredients
3 tubs Violife vegan cream cheese (600g)
1 tub Elmlea plant based (vegan) cream (280ml)
100g icing sugar (optional)
1 tbsp vanilla extract (I use organic paste)
2 x Mrs Tilly's original vegan fudge (300g)
1 x 80g Moo Free Original Bar
100g gluten-free Hobnobs (Using a Hobnob mix adds to the crunch and flavour, this is a personal twist and favourite of mine to use and always is complimented on, if you don't like them, then use 320g digestive biscuits)
120g gluten free digestive biscuits
150g vegan butter, melted
Directions
Step one is to make your base. Melt your butter in the microwave. Mine took 30 seconds in a 800W microwave, so adjust your time as suited, after 30 seconds continue in 10 second bursts. The butter needs to be melted to the point it is just becoming runny, try not to overcook it, once butter is soft it is done.
Crush the gluten free biscuits, every kids best bit! As we try to use minimal waste in our household we crush them using the end of a rolling pin in a bowl, we then re-use this bowl (after a quick wipe) to mix our cheesecake in. You can completely crush them to fine pieces or leave some nice chunky bits in there as we have.
Pour your melted butter over the biscuit pieces and press the biscuit mixture into your tin. Using the back of a spoon, press down firmly to compress the mix. Place the base in the fridge to set. Around an hour is best, 30 minutes will be just enough. The colder it is, the better it will be to help the topping set.
The cheesecake! To make your filling place the cream cheese, vanilla and icing sugar into your bowl and whisk it until it is soft. This will only take about 15/20 seconds.
Add the Elmlea cream and continue whisking until firm. You will know it is firm as it will be fluffy and will hold its position on the whisk (think meringue, but without holding the bowl above your head to check it). Now BE CAREFUL! If you over whisk it you run the risk of the fats splitting or the mixture becoming runny. It is better to stop and have a looser mix than it is to have one that is a runny puddle. The Elmlea cream turns all of a sudden and quite quick, we whisked for under 2 minutes (by hand).
Take your pre-prepared, chocolate coated fudge, or equivalent, and roughly chop it. Leave lumps, thinly chop some bits, create and array of textures. Take 2/3 of the chopped fudge and gently fold it into the cheesecake batter.
Place it in the fridge to set over night. We have tested the cheesecake after 12 hours, whilst it is okay to eat at this point it is soft and doesn't hold it's shape as well. You really need to leave it 24 hours - or pop it in the freezer!
Before serving, decorate it with the remaining chopped fudge! Yum! Yum! It's so FUDGYYYYY CHEESECAKE!
Recipe Note
Your cheesecake can be left in the fridge, airtight, for up to 7 days... if you can bare to make it last that long, ours never make past day 2! You can freeze it for around 3 months, it will need a few hours to defrost before eating so be sure to get it out of the freezer with plenty of time to spare.
As always, I love to see what you bake at home and to see photos/hear your feedback. Please share your photos with me by tagging me in on Facebook or Instagram @tmapothecary
Recipes given are for personal use only and are not approved for re-distribution unless given prior concent. You may print them out, providing they are not re-distributed.
Thanks for ready, enjoy Jojo xXx
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