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Chestnut & Ginger Cheesecake

serves
Serves 10
time
45 mins
level
Beginner

Who said you can’t have your cake and eat it? With chestnut puree, you can eat your cake dairy free (and a small slice of guilt free!)  in many plant-based scenarios. This chestnut and ginger cheesecake is a real showstopper, with the punchy ginger pairing perfectly with the creaminess of the chestnuts.

Recipe by @the_bare_scientist

Chestnut & Ginger Cheesecake

serves
Serves 10
time
45 mins
level
Beginner

Who said you can’t have your cake and eat it? With chestnut puree, you can eat your cake dairy free (and a small slice of guilt free!)  in many plant-based scenarios. This chestnut and ginger cheesecake is a real showstopper, with the punchy ginger pairing perfectly with the creaminess of the chestnuts.

Recipe by @the_bare_scientist

Ingredients

  • 250g plain flour
  • 50g sugar
  • 130g vegan butter
  • 1tbs ground flaxseed mixed with 2 tbsp water
  • FOR THE FILLING

  • 300g cashews, soaked in boiling water until soft
  • 800g vegan cream cheese
  • 2x 200g pouches of Merchant Gourmet Chestnut Purée
  • ¾ tbsp ground ginger
  • ½ tbsp cinnamon
  • 90g sugar
  • 3 – 4 tsp of agar agar or similar

Instructions

  1. Place cashews into a large bowl and soak in hot water for at least 1 hour until softened. Blend to a smooth consistency once ready.
  2. Place all ingredients for the biscuit base into a mixing bowl and form crumbs with your fingers until the mixture all comes together
  3. Press the mix into your lined cake tin and place in the freezer for 20 minutes. Preheat your oven to 175°C. Once the dough is nice and firm, pierce several times with a fork and place into the middle of the oven and bake for 15-18 minutes or until the biscuit base is golden and firm.
  4. Add the Merchant Gourmet Chestnut Purée to a medium saucepan and heat just enough to relax the contents.
  5. Pass the blended cashews and purée through a fine mesh sieve to achieve a silky-smooth texture.
  6. Add cream cheese to the sieved mixture along with the sugar, cinnamon and ginger.
  7. Add the agar agar to approximately 200ml water and bring to a boil to activate. You will now need to work quickly.
  8. Thoroughly mix the agar agar into the filling mixture and pour on top of the biscuit base, placing into the refrigerator to set for at least 6 – 8 hours, but ideally overnight.
  9. Decorate with some fresh berries and chopped dark chocolate if you wish!

Good to know!

Chestnuts are a perfect, dairy alternative for many desserts. They add a subtle sweetness, creamy texture, and they're better for you.

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