A vegan cheesecake with the perfect combination of irish cream and chocolate.

Irish Cream Chocolate Cheesecake [Vegan]

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Serves

8-10

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Ingredients

For the Base:
  • 8.8 oz digestive biscuits (graham crackers)
  • 1/2 cup coconut oil, melted
  • 1/4 cup rapeseed/canola oil (or more coconut oil)
For the Cheesecake Filling:
  • 1 + 1/4 cup Angela Liddon’s recipe for vegan Irish Cream
  • 14 oz cashews, soaked for 2 hours
  • 1 tbsp coconut oil, melted
  • 2.8 oz vegan white chocolate chips
For the Chocolate Ganache:
  • 1 cup coconut cream
  • 7 oz dark chocolate, broken into small pieces
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Preparation

  1. Pre-heat the oven to 180 degrees C (350 degrees F). Line and grease a round 20cm (8 inch) springform tin.
  2. Pulse the digestive biscuits to a coarse sandy texture in a food processor. Tip into a large bowl and with your hands, mix in the oil to form a sticky dough; this is your base. Press it into the bottom of the lined tin, ensuring it is nice and even.
  3. Bake for 15 minutes, then cool on a wire rack while you get on with the rest of the cake.
  4. Discard the soaking water of the cashews. Blend the cashews, coconut oil and vegan Iris cream until smooth; this will require a high-speed blender, a tamper and some patience. At most it will take ten minutes. Add in the white chocolate chips, either by stirring them in with a spoon or by letting your blender do it at the lowest speed for just a few seconds.
  5. Pour the cheesecake filling onto the cooled cake base (the springform tin should obviously still be around the base at this point). Place in the fridge overnight for best results.
  6. In the morning when the cake is set solid, use an apple corer to cut out little cylinders from the cheesecake. (Go on and eat them what else will you do with those little creamy towers?) You will pour the chocolate ganache into and over them.
  7. To prepare the ganache: melt the coconut cream in a saucepan over medium heat. When the cream is liquid and just about bubbling, remove the pan from the heat and drop the broken chocolate into the cream; let it ooze and melt, then stir with a wooden spoon till evenly blended. Let cool for a few minutes, then pour into the holes in the cheesecake and over the whole cake.
  8. Set in the fridge for another couple of hours before carefully releasing the cake from its springform tin and serving with a few shavings of white chocolate on top. (And obviously drink up the remainder of the Irish cream while devouring a slice of cheesecake.)
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