Name: Chestnut & Ginger Cheesecake
Total time: PT45minutes+chilling
Yield: 10
Ingredients: 250g plain flour; 50g sugar; 130g vegan butter; 1 tbsp ground flaxseed mixed with 2 tbsp water; 300g cashews, soaked; 800g vegan cream cheese; 2 pouches Merchant Gourmet Chestnut Purée; ¾ tbsp ground ginger; ½ tbsp ground cinnamon; 90g sugar; 3–4 tsp agar agar; 200ml water

Chestnut & Ginger Cheesecake

Creamy, lightly spiced and wonderfully indulgent, this dairy-free cheesecake combines Chestnut Purée with warming ginger and cinnamon for a festive twist on a classic dessert. Finished on a crisp biscuit-style base, it's a guaranteed showstopper for celebrations and dinner parties.

Soak the cashews in boiling water for at least 1 hour until softened, then blend until completely smooth.
Line a springform cake tin with baking parchment.
Combine the flour, sugar, vegan butter and flaxseed mixture in a bowl. Rub together until the mixture comes together into a dough.
Press the mixture firmly into the base of the prepared tin and place in the freezer for 20 minutes.
Preheat the oven to 175°C.
Prick the base several times with a fork and bake for 15–18 minutes until golden and firm. Allow to cool.
Meanwhile, gently warm the Merchant Gourmet Chestnut Purée in a saucepan until loosened.
Pass the blended cashews and chestnut purée through a fine sieve for an extra smooth texture.
Transfer to a large bowl and mix with the vegan cream cheese, sugar, cinnamon and ginger.
In a saucepan, whisk the agar agar into the water and bring to the boil to activate it.
Immediately stir the agar agar mixture into the cheesecake filling until fully incorporated.
Pour the filling onto the cooled base and smooth the surface.
Refrigerate for at least 6–8 hours, preferably overnight, until fully set.
Decorate with fresh berries and chopped dark chocolate, if using.
Slice and serve chilled.