A rich, dairy-free chocolate cheesecake with that added kick of coffee for an after-dinner boost
- 150g ginger biscuits, crushed
- 40g vegetable margarine, melted
- 200g of 75% cocoa dark chocolate
- 750g plain soya yogurt (measure out into 500g and 250g)
- 2½tbsp cornflour
- 50g soft brown sugar
- 6-8tsp instant coffee, dissolved in a little hot water (optional)
- 1 piece stem ginger, finely chopped and
- 4tbsp of stem ginger syrup (from the jar)
- 250g fresh raspberries
- You'll also need:
- An 18cm cake tin, lightly oiled and lined with baking parchment
Preheat the oven temperature to 190ºC/ 375ºF/gas mark 5.
Mix biscuit crumbs with the melted margarine and press evenly into the cake tin. Bake for 20 mins. Remove the tin and allow to cool.
Place chocolate in bowl and place over a small pan of boiling water. Allow to melt slowly.
Using a fork, whisk the cornflour into 500g of the soya yogurt in a large mixing bowl, then add the sugar, melted chocolate, half the coffee (if using) and 2tbsp ginger syrup. Mix well.
Reduce the oven temperature to 170ºC/ 325ºF/gas mark 3. Pour the mixture into the tin over the biscuit base and bake for 35-40 mins or until just firm.
Make the coffee or ginger ‘crème’ to go on top of the cheesecake by beating the remaining 3-4tsp coffee with the chopped stem ginger, the remaining 2tbsp ginger syrup and 250g soya yoghurt.
Allow cheesecake to cool then slice and serve immediately with a generous dollop of the coffee or ginger ‘crème’ and a few raspberries.
Top tip for making Espresso chocolate cheesecake
If you don't want to use coffee, swap it for the same amount of fresh orange juice for a chocolate orange-flavoured cheesecake