RHUBARB, GINGER & LEMON VEGAN CHEESECAKE

Simple, quick and impressive vegan summer desert that you can make ahead. All the tastes of summer, cool and light after an alfresco meal.

You can make this with any fruit you prefer as a topping, it doesn’t need to be Rhubarb, gooseberries work very well, or fresh strawberries, raspberries, black currants etc – why not try a mixture of summer fruits?

If you like, serve in individual ramekins, pretty glasses, or make in a long fluted tart tin to bring to the table.

This is a great recipe to make the day before to allow it to set well, or you can even freeze if you want to make further ahead. If using fresh fruit topping, just freeze the the base/middle in the tart tin, take out to defrost in the fridge a few hours ahead, then garnish with the fresh fruit before serving.

INGREDIENTS

150g Ginger nut biscuits (check ingredients but even many cheap brands are vegan)

60g Butter or vegan spread

200g pack of Violife Soft Cream Cheese (other brands are available!)

100ml Oatly Oat Cream (again there are soy alternatives, its just my preferred)

50g Icing sugar

Zest and Juice of a lemon, lime or use half of an orange

Your choice of fruit for topping – I used a couple of sticks of cooked Rhubarb but Gooseberries or fresh fruit such as strawberries, raspberries or/and black currants would be great too.

Serving dish – or I used a long loose based tart tin but ramekins or pretty glass would work well too. This size recipe will serve 6/8 as you don’t need huge portions especially if served with extra fruit.

METHOD

Crush the biscuits in a bag with a rolling pin (or put them in a saucepan and use the end of the rolling pin) till finely crumbed.

Melt the butter in a saucepan, remove from heat and stir in the biscuits, divide amongst your dishes, or turn into your tart tin and press down firmly with the back of a spoon to form a base. Refrigerate while you prepare the filling.

Next, mix the cream cheese, oat cream, icing sugar very well. You might want to use a whisk, cutting the cream cheese into small cubes before starting, will make it easier. When this mixture is smooth add the lemon zest and juice, whisk in well. Pour the mixture over the crumb base in your dish/es. Refrigerate till ready to serve, if you are using a mould rather than ramekins, this needs a good setting time so making the day before is ideal, or if pushed for time pop it in the freezer till ready to serve.

Toppings:

If using cooked fruit such as Rhubarb/Gooseberries, wash, chop into 1cm lengths and then boil in a pan with just the tiniest splash of water till soft, then added a little sugar to sweeten. Chill the mixture.

NOTE: If you overdo the water or the fruit becomes watery when cooked drain off the excess liquid and enjoy in a gin and tonic, or add a little arrowroot to thicken the sauce.

If you are using fresh fruit – Strawberries, blackcurrants obviously just add these fresh ideally just before serving, maybe with a dusting of icing sugar over it at the last minute before serving (tea strainer is the perfect utensil!).

#nobake #vegan #summerdesert #cheesecake  #violife