Vegan Orange Cheesecake with Chocolate Ganache

Name: Vegan Orange Cheesecake with Chocolate Ganache
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 12 servings
Ingredients: 100g Gluten-Free All Purpose Flour; 30g Sugar; 1package Vanilla Sugar; 50g Applesauce; 4tbsp Vegan Butter; 1tsp Baking Powder; 1pinch Salt; 180g Tofu; 400g Soy Yoghurt; 60g Sugar; 1package Vanilla Sugar; 60g Cornstarch; 80ml Orange Juice; 1tsp Grated Orange Peel; 1tsp Orange Flavoring; 0.25tsp Orange Food Coloring; 1tsp Lemon Juice; 1pinch Salt; 50g Cooking Chocolate; 50g Canned Coconut Milk; 100ml Vegan Whipped Cream

Prep Time: 30 minutes

Cook Time: 120 minutes

Total Time: 150 minutes

Yield: 12 servings

Difficulty: 3 (1 - 5)

Allergens: Soy

Categories: Desserts Gluten Free Pies & Tarts

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.
Mix all base ingredients together until crumbly (the mixture does not need to form a ball).
Press the crumbly mixture into the bottom of a 22cm cake pan.
Place the pan in the refrigerator while preparing the filling.

Filling Instructions

Preheat the oven to 180°C (350°F).
Place all filling ingredients in a food processor and blend until completely smooth.
Pour the filling mixture over the chilled base.
Bake for 1 hour in water bath.
After baking, turn off the oven and leave the cheesecake inside for another hour without opening the door.
Remove from oven 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.

Nutrition Facts

12 Servings per container

Serving Size 1 servings (120 g)

Amount per serving

Calories 325

% Daily Value

Total Fat 16.5 g

21%

Saturated Fat 8.2 g

41%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 185 mg

Total Carbohydrate 38.5 g

14%

Dietary Fiber 1.8 g

Total Sugars 24.2 g

48%

Protein 8.4 g

17%

The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is an estimate and has been calculated automatically