Recipe for Gingerbread Peanut Butter Cheesecake
Ingredients
-
- 125 g Gluten Free Plain flour Blend ( If not using your own blend I recommend Dove Farms Free UK Or Pillsbury Us )
- 100g Light Brown Sugar
- 1/2 tsp Baking Soda
- 1/2 tsp Cinnamon
- 1 tsp Ground Ginger
- 1/4 tsp Nutmeg
- 1/4 tsp Mixed Spice
- 1/2 tbsp chia Seeds and 1 1/2 tbsp warm water for Chia Egg
- 90 ml Dairy Free Milk ( I used Mighty Pea M!lk )
- 30 ml black Treacle
- 1/2 tsp Vanilla extract
- 40 ml Neutral oil
- 1/2 tbsp Apple Cider Vinegar
- 2 tbsp of salted peanuts
FOR CHEESECAKE
- 200 g Vegan Plant Based Cream Cheese ( I used Philadelphia plant based )
- 90 g Icing Confectionery Sugar
- 125 g Smooth Peanut Butter ( I used Meridian)
- 100 ml Plant Based Double Cream ( I used Flora Plant Based Double )
Directions:
-
- Preheat the oven to 160c fan / 180 C Standard / 350°F
- Grease and line a 7in tin with baking parchment set aside
- In a mixing bowl and add the flour blend, xanthan gum, brown sugar, baking soda, cinnamon, nutmeg, ground ginger and mixed and mix together then sieve
- Prepare a flax egg by adding 1/2 Tbsp chia seeds to a bowl and then adding 1 1/2 Tbsp hot water. Let it sit for a minute to become gloopy.
- Add the chia egg, soy milk ,treacle, vanilla extract, oil and apple cider vinegar to the mixing bowl and whisk with a hand whisk to combine.
- Place your mix in the prepared pan
- Bake at 160 C Fan / !80 C Standard 350°F for 25 minutes or until a cake tester or tooth pick comes out clean inserted into the centre of one of the cakes comes out clean.
- Let the cake cool for a few minutes and then transfer them to a wire cooling rack to cool completely before frosting.
- When cool slice your cake in half horizontally
- taking one half using either a piece of card 5in circular or a 5in cake tin place it centrally this will make your ‘cheesecake well ‘
- Place the uncut cake base and then your cut out back into the 7 in baking tin
- Now line the edge ( There will be a gap as cake shrink as this cool with parchment or baking acetate……. secure it round and tap it so it doesn’t move and look like a collar round the cake
- Next add the Vegan cream cheese icing sugar and peanut butter to a bowl or stand mixer and whisk until combined
- When combined add the vanilla and double plant based cream…….whisk on medium until thick and creamy
- Chop your peanuts finely and place in the well made by the sponge cakes
- Place the cheesecake mix into the tin on top and into the sponge well
- Place in the fridge over night or minimum 4 hours
- Unwrap and decorate as required
- I added some brandy snaps using 1/4 of this recipe on the blog
