Why do I need to soak the cashews for this cheesecake?

Soaking the cashews for two hours ensures they soften enough to blend into the smooth, creamy texture required for the cheesecake filling.

What is the purpose of using an apple corer on the cheesecake?

An apple corer is used to create small cylindrical holes in the set cheesecake, which are then filled with the chocolate ganache for a unique presentation and flavor distribution.

Can I use store-bought vegan Irish cream instead of Angela Liddon's recipe?

The recipe specifically calls for Angela Liddon's vegan Irish Cream, which is linked, suggesting it's integral to the flavor profile. Using a different one might alter the taste.

How long does the Irish Cream Chocolate Cheesecake need to set?

For best results, the cheesecake filling should set in the fridge overnight, and then for another couple of hours after the ganache is applied.

What can I use if I don't have digestive biscuits for the base?

The recipe suggests using graham crackers as an alternative to digestive biscuits for the base, mixed with coconut and rapeseed/canola oil.

4.2K Views 12 years ago

Irish Cream Chocolate Cheesecake
[Vegan]

Name: Irish Cream Chocolate Cheesecake [Vegan]
Cook time: 30 min
Yield: 8-10
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

CM By: Clémence Moulaert

Author Bio

After turning vegan, I discovered a particular talent for baking delicious cruelty-free cakes and cookies.... Read More

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A slice of vegan Irish Cream Chocolate Cheesecake on a white plate, showing the biscuit base, creamy filling with ganache-filled holes, and white chocolate shavings.

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Irish Cream Chocolate Cheesecake [Vegan]

8-10

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

Ingredients You Need for Irish Cream Chocolate Cheesecake [Vegan]

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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How to Prepare Irish Cream Chocolate Cheesecake [Vegan]

Pre-heat the oven to 180 degrees C (350 degrees F). Line and grease a round 20cm (8 inch) springform tin.
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.
Bake for 15 minutes, then cool on a wire rack while you get on with the rest of the cake.
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.
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.
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.
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.
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.)