This cheesecake is a really simple dessert to do with a great taste and you would never know it was vegan.This cheesecake is a really simple dessert to do with a great taste and you would never know it was vegan.
- Shelf life:
- 2-3 days
Ingredients: Chocolate Streusel
60 gicing sugar
60 gground almonds
120 gvegan butter
125 gplain flour
10 gcocoa powder
Preparation: Chocolate Streusel
Add the icing sugar, ground almonds, cocoa powder, flour, and vegan butter and mix together.
Mix to a crumble texture.
Place on to a silpat matt and bake for 12-15 minutes at 175c.
Lightly whip the vegan plant cream.
250 gVegan Cream Cheese
Beat the vegan cream cheese.
280 gCallebaut NXT dairy-free Dark
Melt the dark chocolate.
Fold through the whipped plant cream.
Pipe the mix into silicone moulds.
Ingredients: Chocolate Discs
g55% NXT Dark Chocolate
Preparation: Chocolate Discs
Temper the dark chocolate.
Spread a thin layer onto an acetate sheet allow to touch dry and then cut out.
Place a sheet of silicon paper on top cover with a tray and place in the fridge to set.
Demould the cheesecake and place onto one of the ovals of chocolate.
Place another oval on top of the cheescake.
gwhipped vegan cream
gMona Lisa Dark Chocolate Tagliatelli
Pipe some whipped vegan cream along the edge of cheesecake decorate with the cherries and chocolate decoration.
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