Gwens Non Dairy Cheesecake Food

DAIRY FREE CHEESECAKE

Steps:

• Preheat the oven to 320°F (160°C).
• Add the oreo cookies to the food processor and process into crumbs. Melt the vegan butter and then add to the processor and process again until all the crumbs are coated with the butter. Spray a 9-inch round pie dish* with non-stick spray and then press the cookie crumbs down into an even layer. Set aside while you prepare your filling.
• Take the can of chilled coconut cream from the fridge and open the can. Scoop the hardened cream that has risen to the top into your blender jug, leaving the watery part behind. Add the raw cashews and blend until smooth. If your blender is not powerful (like a Vitamix) then blend the coconut cream first, and then add the cashew nuts and blend them in. Set aside.
• Add the two tubs of dairy-free cream cheese to the bowl of your stand mixer, along with the caster sugar, cornstarch, salt, lemon juice and vanilla extract. Starting at slow speed gradually increase speed until everything is well mixed. Be careful not to overmix, it just needs to be mixed in, don't leave the mixer running.
• Add the coconut cream and cashew mix along with some lemon zest to the cream cheese mix and fold in.
• Pour the filling over the crust and smooth down.
• Bake for 60 minutes.
• After 60 minutes turn off the oven and crack open the oven door leaving the cheesecake in the oven to cool down slowly for an hour.
• When it's finished baking it will be a little jiggly in the middle, this is perfect.
• After cooling in the oven, move it to the counter and let it cool down to room temperature and then move it to the fridge until chilled through. It's ideal if you can leave it overnight.
• When it's completely chilled through and firmed up then add the crumb topping and serve!

DAIRY FREE CHEESECAKE

Steps:

• Mix all ingredients (except shell) in a food processor until well blended.
• Put mixture in pie shell.
• Bake at 350°F for 45 minutes.

GWEN'S NON DAIRY CHEESECAKE

Steps:

• Whip all ingredients together. Pour into graham cracker crusts.
• Bake at 175 degrees for 30-45 minute.
• Cool and pour on your choice of toppings.
• These freeze beautifully, so you can prepare them in advance. Just wait to put on topping until they've defrosted.

NON-DAIRY (PAREVE) CHEESECAKE

Steps:

• Preheat oven to 350 degrees.
• Put everything in a saucepan and cook over low heat, stirring constantly, for 5 minutes. Will get thick and gloppy.
• Pour into graham cracker crust and bake for half an hour.
• Can top with swirls of non-dairy chocolate syrup, cherry pie filling, or a topping of your choice.
• Let chill in the refrigerator until cold and enjoy!

VEGAN LEMON CHEESECAKE

Steps:

• Put the cashews in a large bowl, pour over boiling water and leave to soak for 1 hr. Meanwhile, blitz the ingredients for the base with a pinch of salt in a food processor. Grease a 23cm tart tin with coconut oil, then press the mix into the base and pop in the fridge to set (about 30 mins).
• Drain the cashews and tip into the cleaned out food processor. Add all the remaining topping ingredients, reserving a quarter of the lemon zest in damp kitchen paper to serve, then blitz until smooth. Spoon onto the base and put in the fridge to set completely (about 2 hrs). Just before serving, scatter over the reserved lemon zest.

BIBI'S NON-DAIRY CHEESECAKE

Steps:

• mix all ingredients together until there are no lumps.
• pour mixture into 2 graham cracker crusts (or 12 mini crusts).
• bake 350 for 30-35 minutes on lowest rack.
• the cakes will firms up as they cool.
• refrigerate.
• You can pour Cherry pie-filling/topping on top of the cakes to serve.