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ginger orange vegan cheesecake

ginger orange vegan cheesecake

Prepare to embark on a culinary journey that defies all expectations - a ginger orange vegan cheesecake that's so creamy, so decadent, you won't believe it's completely dairy-free! This show-stopping dessert combines the zesty brightness of fresh oranges with the warm, spicy kick of ginger, creating a flavor profile that will make your taste buds dance with pure joy. Whether you're a committed vegan, a dessert enthusiast, or simply someone who loves extraordinary flavors, this cheesecake is about to become your new obsession.

Prep Time: 20 mins
Cook Time: -
Total Time: 4 hrs 20 mins
Cuisine: Vegan
Serves: 8 servings

Ingredients

  1. 1 1/2 cups almond flour
  2. 1/4 cup coconut oil, melted
  3. 1/4 cup maple syrup
  4. 1 cup cashews, soaked
  5. 1/2 cup coconut cream
  6. 1/4 cup fresh orange juice
  7. 1 tbsp grated ginger
  8. 1 tsp vanilla extract
  9. 1/4 tsp salt

Instructions

  1. Begin by soaking raw cashews in hot water for at least 2 hours to soften them completely, which will help create a smooth cheesecake texture.
  2. For the crust, combine almond flour, melted coconut oil, and maple syrup in a mixing bowl. Mix thoroughly until the mixture becomes crumbly and holds together when pressed.
  3. Press the crust mixture firmly into the bottom of a 9-inch springform pan, ensuring an even and compact layer. Refrigerate the crust while preparing the filling.
  4. Drain and rinse the soaked cashews thoroughly. Transfer them to a high-speed blender.
  5. Add coconut cream, fresh orange juice, grated ginger, vanilla extract, and salt to the blender with the cashews.
  6. Blend the mixture on high speed for 3-4 minutes until completely smooth and creamy, scraping down the sides as needed to ensure no lumps remain.
  7. Pour the filling over the chilled crust, smoothing the top with a spatula to create an even surface.
  8. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to set completely.
  9. Before serving, remove the cheesecake from the springform pan and let it sit at room temperature for 10-15 minutes to soften slightly.
  10. Optional: Garnish with fresh orange zest or candied ginger before serving for additional flavor and presentation.

Tips

  1. Cashew Soaking is Key: For the smoothest, creamiest texture, ensure you soak your cashews for at least 2 hours. Hot water can speed up this process and help achieve that silky-smooth consistency.
  2. Blending Technique Matters: Use a high-speed blender and blend thoroughly, stopping to scrape down the sides. This ensures no lumpy bits interrupt your cheesecake's luxurious texture.
  3. Patience is a Virtue: Allow the cheesecake to set completely in the refrigerator for at least 4 hours, preferably overnight. This helps the flavors meld and the texture to firm up perfectly.
  4. Room Temperature Serving: Let the cheesecake sit at room temperature for 10-15 minutes before serving to soften slightly and enhance the flavors.
  5. Get Creative with Garnishes: Consider topping with fresh orange zest, candied ginger, or a light drizzle of maple syrup to elevate the presentation and add an extra flavor dimension.

Nutrition Facts

Calories: 350kcal

Carbohydrates: 22g

Protein: 8g

Fat: 29g

Saturated Fat: 15g

Cholesterol: 0mg

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