Name: Vegan chocolate cheesecake
Total time: 30 min
Yield: Serves 8
Ingredients: 154g pack Oreos; 30g vegan butter or margarine, melted; 340g dark chocolate (most chocolate over 60% cacao contains no milk but be sure to check the label), chopped; 60ml deodorised coconut oil; 350g extra-firm silken tofu; 4 tbsp icing sugar, sifted; 2 tsp lemon juice; 200ml plant milk; 2 tbsp cocoa powder; a pinch sea salt flakes

BASE

154g pack Oreos
30g vegan butter or margarine
melted

CHOCOLATE FILLING

340g dark chocolate (most chocolate over 60% cacao contains no milk but be sure to check the label)
chopped
60ml deodorised coconut oil
350g extra-firm silken tofu
4 tbsp icing sugar
sifted
2 tsp lemon juice
200ml plant milk
2 tbsp cocoa powder
a pinch sea salt flakes

Method

step 1
Line the base and sides of a deep 20cm springform cake tin.
step 2
To make the base, roughly crush the Oreos in a food processor or by putting in a sandwich bag and crushing with a rolling pin. Tip into a bowl, add the melted butter and mix. Cover the base of the prepared cake tin with the Oreo mixture, pressing to compact. Chill for at least 30 minutes.
step 3
For the filling, melt the chocolate and coconut oil in a heatproof bowl over a pan of gently simmering water, stirring frequently.
step 4
While the chocolate melts, put the silken tofu, sugar, lemon juice, plant milk and cocoa powder into a high-speed blender and whizz until completely smooth. Add the melted chocolate mixture to the blender and whizz again.
step 5
Pour the filling mixture on top of the chilled Oreo base and chill for at least 3 hours. Once set, sprinkle with a few sea salt flakes before slicing and serving.