Triple Chocolate Orange Cheesecake
I'm known for my delicious, creamy dairy free cheesecakes so a few times a year I like to make a new flavour. I adore chocolate orange but instead of making one layer I decided to make two. A milk chocolate layer and a white chocolate orange layer. Topped with a thin layer of dark chocolate.
Equipment
- 6/7" loose base tin
Ingredients
Base
- 100 g vegan biscuits
- 2 tbsp cacao powder
- 2 tbsp coconut oil melted
- 1 tbsp maple syrup or use agave
- small pinch of pink/sea salt
Chocolate Layer
- 150 g cashews soaked overnight or 30 minutes in boiled water
- 160 g dark chocolate
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1/4 cup maple syrup or agave
- 1/2 cup plant milk I used coconut milk
White Chocolate Orange Layer
- 75 g cashews soaked – drained
- 1 tsp vanilla extract
- 1 orange juiced and zested added a little flesh of the orange too.
- 1 tsp orange oil
- 1 tsp orange food colouring optional
- 1 tbsp plant milk helps to blend
- 1 tbsp maple syrup
Instructions
Base
- For best results place the biscuits in a food processor and blend until coarsely chopped into crumbs. Add the oil, salt, cacao and syrup and blend briefly until all the ingredients are combined.Pour into loose based tin and press down gently with the bottom of a glass. Don't press too firmly or it will make the base too hard when eating. Set aside in the fridge while you make the filling.
Chocolate Layer
- Drain the cashews and add to your blender with lemon, vanilla, milk and syrup. Blend until you have a thick lump free cream. If you find it's too thick add 1tbsp milk and blend again. It can take several minutes to get 100% lump free depending on your blender.Add the chopped chocolate to a bowl and melt in 20 second bursts in your microwave. Alternatively use a bain marie. When the chocolate is melted pour it into the blender with the creamed cashews and blend until all the ingredients are combined.Pour over your base and tap the sides gently to remove any air bubbles. Pop in the freezer to set for 3-4 hours.
White Chocolate Orange Layer
- Add the drained cashews to your (clean) blender with the milk, vanilla, juice (not zest), syrup, oil and colouring. Blend as you did with the chocolate layer to get the same smooth consistency.Melt the white chocolate and pour into the blender with the cashews. Blend until combined. Mix in the zest. Remove the cheesecake from the fridge and pour over the orange layer. Pop back in the freezer for another 3-4 hours to fully set. If you're not in a rush you can leave in the fridge overnight.
Chocolate Drips
- To get the drip effect you'll need to melt 50g dark chocolate with 1-2 tbsp coconut oil. Remove the cheesecake from the tin and be sure it's still frozen or has been chilled a few hours (helps the chocolate drips set while rolling down the sides). With a teaspoon add small amounts around the edge of the dessert (see video) until they start rolling down and setting. This can take a little practice. When you have your drip effect pour the rest of the chocolate over the top and smooth out with a spoon. If serving from frozen allow the cheesecake to defrost at room temperature for 25 minutes – minimum. Decorate with fresh orange and mint. Will last up to 4 days stored in the fridge.
Video
Notes
Tip: Soak the cashews overnight of you can soak in boiled water for 30 minutes. Make sure you drain them before adding to the recipe. When you blend the cashews it can take a few minutes (depending on your blender) to get them lump free and creamy.
If serving from frozen allow the cheesecake to defrost at room temperature for 25 minutes. Decorate with fresh orange and mint. Will last up to 4 days stored in the fridge.
