Vegan chestnut and orange cheesecake
- Makes 2 x 8cm cheesecakes
- 2 hours 30 minutes plus time for the cream to infuse overnight
This miniature chestnut and orange cheesecake from Andrew Gravett is vegan and gluten free. It's made with an oaty crumble base, and topped with a swirl of lightly sweetened chestnut Chantilly, infused with chestnut purée and orange zest. The vanilla needs to infuse into the cheese overnight, so be sure to start making this the night before you want to serve it.
Ingredients
Metric
Imperial
Chestnut Chantilly
Orange marmalade
- 150g of oranges
- 90g of caster sugar
- 60g of glucose
- 30g of water
- 30g of orange juice
- 2g of citric acid
Vegan cheesecake
- 1 orange, zested
- 40g of caster sugar
- 310g of vegan cream cheese
- 40g of chestnut purée
- 160g of vegan whipping cream, e.g. Flora plant-based cream
Oat crumble
- 220g of gluten-free oats, toasted, half left whole, half ground up to oat flour
- 100g of light brown sugar
- 100g of vegan butter, e.g. Pure spread
- 2.5g of salt
Garnish
- orange zest
- vacuum packed cooked chestnuts, for grating
Equipment
- Siphon bottle or cream whipper
- 8cm ring mould
- 8cm round cutter
- 5cm ring cutter
Method
The night before you want to serve the cheesecake, scrape the vanilla bean into the plant-based cream and add the pod. Leave to infuse overnight
- 1 vanilla pod, scraped
- 250g of vegan single cream, e.g. Flora plant-based cream
Transfer all the ingredients to a jug and blend using an immersion blender. Put the cream into a whipping siphon with one gas canister
For the orange marmalade, first wash the oranges in cold water
- 150g of oranges
Bring a pan of water to a simmer and then add the oranges. Poach the oranges until soft, about 1 hour 30 minutes
While the oranges poach, make the cheesecake filling. Mix the orange zest into the caster sugar. Whisk the vegan cream cheese, orange-infused sugar and chestnut puree together in a stand mixer. Add the whipping cream and whisk until it is pipeable and thickened
- 1 orange, zested
- 40g of caster sugar
- 310g of vegan cream cheese
- 40g of chestnut purée
Transfer the mixture into piping bags and then pipe into 8cm ring moulds. Tap the filled moulds onto the counter to remove any air bubbles, and then transfer them to the freezer to set
For the oat crumble base, mix all the ingredients together, and then roll them out between two sheets of greaseproof paper to a thickness of 3mm
- 220g of gluten-free oats, toasted, half left whole, half ground up to oat flour
- 100g of light brown sugar
- 100g of vegan butter, e.g. Pure spread
- 2.5g of salt
Transfer the sheet of oat crumble to the freezer to set for around 15 minutes
Preheat the oven to 155°C/gas mark 3
Cut the oat crumble base into 8cm rings, and then cut out a hole the size of the hole in the ring mould in the centre (e.g. a 5cm hole)
Transfer to the oven and then bake for 14 minutes, or until golden. Set aside to cool
Strain off the fruit, and then cut the oranges into 4 once they have cooled slightly. Remove all the seeds then roughly chop the pulp and rind using a food processor
Add all the remaining ingredients to a large pan except for the citric acid. Cook the mixture until it reaches 104°C, then remove from the heat
- 90g of caster sugar
- 60g of glucose
- 30g of water
- 30g of orange juice
Stir the citric acid into the marmalade, and then transfer to a container to cool
- 2g of citric acid
Remove the cheesecake filling from the freezer 5 minutes before you're ready to serve
To plate, place an oat crumble base in the bottom of a bowl. Top it with a cheesecake ring. Add a spoonful of the marmalade in the centre of the cheesecake ring. Fill the ring with a generous amount of the chestnut Chantilly. Grate over some orange zest and chestnuts using a microplane
- orange zest
- vacuum packed cooked chestnuts, for grating
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
