Vegan Orange Cheesecake with Chocolate Ganache
A luxurious gluten-free vegan orange cheesecake that combines the bright citrus flavors with a rich, creamy filling. Built on a delicate gluten-free base and topped with a decadent chocolate ganache and whipped cream, this dessert offers the perfect balance of refreshing orange and indulgent chocolate. An impressive dairy-free alternative that rivals traditional cheesecake in both texture and taste.
Base Instructions
- Allow the vegan butter to soften at room temperature.
- Grease a 22cm springform pan and line the bottom with parchment paper for easier removal.
- Mix all base ingredients together until crumbly (the mixture does not need to form a ball).
- Press the crumbly mixture into the bottom of the prepared pan, making an even layer.
- Place the pan in the refrigerator while preparing the filling.
Filling Instructions
- Preheat the oven to 180°C (350°F).
- Wrap the outside of the springform pan tightly with aluminum foil to prevent water from seeping in during the water bath.
- Place all filling ingredients in a food processor and blend until completely smooth.
- Pour the filling mixture over the chilled base.
- Place the foil-wrapped pan in a larger deep roasting pan or baking dish. Pour hot water into the larger pan until it reaches about halfway up the sides of the springform pan (water bath).
- Bake for 1 hour.
- After baking, turn off the oven and leave the cheesecake inside for another hour without opening the door.
- Carefully remove from the oven and water bath. Remove foil and let cool completely at room temperature.
- Refrigerate for at least 6 hours or overnight.
Decoration Instructions
- Refrigerate the canned coconut milk until the cream separates from the water.
- Combine 50g of the separated coconut cream with the cooking chocolate in a microwave-safe bowl.
- Heat the chocolate mixture in 30-second intervals, stirring between each interval, until melted and smooth. Be careful not to burn the chocolate.
- Pour the ganache over the chilled cheesecake and spread evenly with a spoon or spatula.
- Refrigerate for 30 minutes to set the ganache.
- Whip the vegan cream and transfer to a piping bag fitted with your chosen nozzle.
- Pipe decorative patterns on the cheesecake.
- Optional: Sprinkle with grated orange zest or chocolate curls for additional decoration.
- Store in an airtight container in the refrigerator for up to one week.
Notes
- Wrapping the springform pan with foil is important for the water bath to prevent leaks.
- Letting the cheesecake rest in the closed oven helps prevent cracking and keeps the texture creamy.
- For the smoothest filling, scrape down the food processor bowl once or twice while blending.
Equipment Needed
- Mixing Bowl
- Rubber Spatula
- Springform Pan
- Parchment Paper
- Kitchen Scale
- Oven
- Food Processor
- Roasting Pan
- Kettle
- Aluminum Foil
- Liquid Measuring Cup
- Microplane
- Microwave
- Spatula
- Spoon
- Hand Mixer
- Piping Bag
- Knife
- Cutting Board
- Food Storage Container
Nutrition Facts
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