Vegan Festive Cheesecake Recipe

Preheat the oven to 170°C (340°F). Line the base of a 20–23 cm (8–9 inch) springform pan with parchment and lightly grease the sides.

Place the vegan biscuits in a food processor and blitz until they become fine crumbs. Add almond meal, sugar and salt and pulse briefly to combine.

Pour in the melted coconut oil and pulse until the mixture holds together when pressed between your fingers. If it feels too dry add 1–2 tbs more melted oil.

Press the crumb mixture evenly into the base (and 1–2 cm up the sides if you prefer) of the prepared pan, using the back of a spoon or a flat-bottomed glass to compact it tightly.

Bake the crust for 10–12 minutes until slightly golden and set. Remove from oven and let cool on a rack while you prepare the filling. Reduce oven temperature to 150°C (300°F).

Drain pressed silken tofu and transfer to a blender or high-speed food processor. Add soaked and drained cashews, coconut cream, maple syrup, lemon juice, vanilla, cornstarch, oil (if using) and salt.

Blend on high until the mixture is completely smooth and silky, scraping down sides as needed. This can take 2–4 minutes depending on your blender. Taste and adjust sweetness or acidity: add 1 tbs more maple or 1–2 tbs lemon if desired.

Pour the filling onto the cooled crust, smoothing the top with a spatula. Tap the pan gently on the counter to release any air bubbles.

Bake at 150°C (300°F) for 45–55 minutes. The center should be mostly set but still have a slight wobble; edges will be firmer. Baking time varies with oven and pan size — check after 45 minutes.

Turn off the oven and leave the cheesecake inside with the door slightly ajar for 30 minutes to prevent cracking from a sudden temperature change.

Remove the cheesecake from the oven and cool to room temperature on a wire rack. Once cool, transfer to the refrigerator and chill at least 6 hours, preferably overnight, for best texture.

In a medium saucepan combine the red wine, orange zest, orange juice (from the zested orange), sugar, maple syrup, cinnamon stick, cloves, star anise and sliced ginger. Bring to a gentle simmer over medium heat.

Add the berries and simmer gently for 10–12 minutes until the fruit has softened and the liquid has reduced slightly and become fragrant. Stir occasionally to prevent sticking.

Remove the pan from heat. Fish out and discard the whole spices (cinnamon stick, cloves, star anise) and ginger slices. Stir in the lemon juice and a pinch of salt.

If you prefer a smooth coulis, blend the mixture with an immersion blender or in a standard blender until smooth. For a chunkier sauce, pulse lightly so some berry pieces remain.

Return the blended sauce to the saucepan and bring back to a gentle simmer. Stir in the cornstarch slurry (mix 1 tbs cornstarch with 1 tbs cold water before adding) and simmer 1–2 minutes until the sauce thickens slightly. Remove from heat and cool to room temperature; it will thicken more as it cools.

Taste and adjust sweetness or acidity — add up to 1 tbs maple syrup for more sweetness or a tsp lemon juice for brightness.

When ready to serve, run a thin knife around the edge of the chilled cheesecake and release the springform. Transfer the cheesecake to a serving plate.

Spoon the mulled wine and spiced winter berry coulis over the top of the cheesecake, letting some drip down the sides, or serve the coulis in a jug alongside so guests can help themselves.

Scatter fresh berries and mint leaves on top, and finish with a little citrus zest if using. Slice with a hot, dry knife (wipe between slices) for clean cuts.

Leftover cheesecake keeps covered in the refrigerator for up to 4 days. Coulis will keep separately for up to 5 days refrigerated.