Enjoy the delightful fusion of citrus and cocoa with this Vegan Chocolate Orange Cheesecake, featuring a crunchy Oreo crust and a creamy, zesty filling that's sure to please your palate.
Ingredients:
For the Crust:
- 16 original Oreo or similar style cookies
- 4 tbsp (60g) vegan butter, melted
- ¼ tsp sea salt
For the Filling:
- 1 ½ cups (350ml) orange juice, freshly squeezed
- ¼ cup (50g) granulated sugar
- 1 ¾ cups (300g) vegan dark chocolate
- 1.77 cups (400g) vegan cream cheese, room temperature
- 1 ¼ cups (300g) vegan Greek-style yogurt or soft silken tofu
- 0.23 cups (20g) unsweetened cocoa powder, sifted
- 1 tbsp fresh orange zest
Optional Toppings:
- Dark chocolate shavings
- Fresh orange slices
Instructions:
- Line a 7" or 8" springform cake tin with parchment paper on the bottom and sides.
- Reduce the orange juice in a saucepan over medium heat to about 120ml, then dissolve the sugar into it. Cool to room temperature.
- For the crust, process the cookies with salt until finely ground, then mix with melted vegan butter. Press into the base of the prepared tin and chill.
- Gently melt the chocolate over a double boiler and let it cool slightly.
- Whip the cream cheese and yogurt with an electric mixer until fluffy. Blend in the sifted cocoa powder and orange zest.
- Gradually alternate adding the melted chocolate and orange reduction to the cream cheese mixture, whisking well after each addition.
- Pour the filling over the crust, smooth the top, and if desired, create a swirl pattern. Chill in the fridge for at least 4 hours or overnight.
- Once set, release the cheesecake from the tin and garnish with dark chocolate shavings and orange slices before serving.
This Vegan Chocolate Orange Cheesecake combines the best of both worlds with its crunchy base and smooth, rich filling. Enjoy this decadent dessert as the perfect ending to a meal or a treat to brighten any day.
