Rich, creamy vanilla cheese filling on a choc-almond base, topped with decadent Biscoff. This show-stopping vegan Biscoff cheesecake is easy to make and impresses vegans and omni's alike.
2.5CChoc Ripple biscuits (Arnott's) - or your favourite vegan sweet biscuit
1CAlmonds
1/2C Vegan butter (Nuttlex)
500gVegan cream cheese - I use 2 x tubs of Sheese brand cream cheese
1.5CNatural (plain) coconut yogurt
1/2CMaple syrup
2tsp Vanilla extract
1 tbspLemon juice
1 tbspCornflour - also known as corn starch
1/2 CLotus Biscoff spread
Instructions
Preheat oven to 180C (fan-forced.) Half fill a spare baking tin/dish with water and place it on the bottom rack of the oven. You will bake the cheesecake on the middle rack. Prepare a spring-form pan by placing a piece of baking paper on the bottom of tray and then placing the spring form part on top, securing the clip. Place this pan on top of a cookie tray to make it easier to move around.
In a food processor, blitz the biscuits and almonds for 30 seconds - 1 minute to form a crumble. Mix through the melted butter. Spread the crumble mixture evenly into the spring-form pan and press down firmly with the back of a spoon or a glass to create a solid base.
2.5 C Choc Ripple biscuits (Arnott's), 1 C Almonds, 1/2 C Vegan butter (Nuttlex)
In a large mixing bowl, combine the cream cheese, yogurt, maple syrup, vanilla and lemon juice. Sieve in the corn flour and mix to combine.
500 g Vegan cream cheese, 1.5 C Natural (plain) coconut yogurt, 1/2 C Maple syrup, 2 tsp Vanilla extract, 1 tbsp Lemon juice, 1 tbsp Cornflour
Gently heat the Biscoff spread in a small saucepan until melted. Create a biscoff layer in the cake by pouring half of the the cream cheese mixture over the cheesecake base and spread evenly. Drizzle a few spoon-fulls of the melted Biscoff spread over the mixture. Then, pour over the remaining cream cheese mixture, smoothing the top. Pick up the tray and gently drop/tap it on the counter to remove any air pockets.
1/2 C Lotus Biscoff spread
Place the cheesecake on the middle rack of the oven and bake for 25 minutes. Do not open the oven door. Then time's up, turn the oven off and leave the cheesecake in there with the door closed for 5 minutes, then remove the cake and let cool at room temperature for 20 minutes.
Pour the remaining Biscoff onto the cheesecake, spreading evenly and smoothing it over. Place in the fridge to set overnight (or for at least 6 hours).
Notes
The water tray step is important as it adds moisture to the oven, allowing the cheesecake to bake without drying out or cracking.During the cooking phase, it is important to allow the cheesecake to cool down gradually to avoid cracks. Store leftovers in the fridge for 3 days. You can also freeze individual slices and allow to defrost at room temperature or enjoy frozen!