Dairy and Egg Free Plum and Ginger Cheesecake

desserts | February 19, 2017 | By

Dairy and Egg Free Plum and Ginger Cheesecake

You may have seen a pretty delicious looking Plum Cheesecake circulating around social media lately, which has had me drooling…..only catch is, it is absolutely laden with no-go ingredients for our house.  So this Dairy and Egg Free Plum and Ginger Cheesecake has been sitting in the back of my mind ready for a remake….we just so happened to have a big BBQ/party to go to this weekend so I had a bit of an experiment.  The first attempt was really good, I made it again the next night.  It is honestly REALLY yummy!  I didn’t tell anyone else at the party that it was allergy-friendly (other than the hosts who know our situation) and had a bit of a laugh to myself as I watched everyone diving into it.  

Dairy and Egg Free Plum and Ginger Cheesecake

This version features a ginger biscuit base, which can easily be adapted to make this recipe gluten free.  I have two children who are fine with wheat and one who absolutely cannot, so I ended up just making it normally then scooping the top section off for my gluten free kid.  Obviously if you are dealing with Coeliac Disease or are really concerned with cross contamination this wouldn’t be wise.  If I was making this gluten free, I would probably just buy the gluten free ginger biscuits and proceed normally, but if you would rather make the base, there are shortbread recipes on here using gluten free flour which you could just add ginger to.

Dairy and Egg Free Plum and Ginger Cheesecake

The middle section is like a cross between a fruit mousse and a chilled cheesecake.  It has tofu and Italian meringue made from chickpea brine…don’t let this put you off if you are new to these ingredients….you honestly cannot taste them in the finished product.  Then it has a sour jelly topping which kind of ties all the layers together and helps the dessert not taste too sweet.  

Dairy and Egg Free Plum and Ginger Cheesecake

Dairy and Egg Free Plum and Ginger Cheesecake

Dairy and Egg Free Plum and Ginger Cheesecake

Dairy and Egg Free Plum Ginger Cheesecake
Serves 16
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Prep Time
2 hr
Total Time
2 hr
Prep Time
2 hr
Total Time
2 hr
185 calories
25 g
0 g
8 g
4 g
2 g
74 g
49 g
21 g
0 g
6 g
Nutrition Facts
Serving Size
74g
Servings
16
Amount Per Serving
Calories 185
Calories from Fat 75
% Daily Value *
Total Fat 8g
13%
Saturated Fat 2g
11%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 3g
Cholesterol 0mg
0%
Sodium 49mg
2%
Total Carbohydrates 25g
8%
Dietary Fiber 1g
4%
Sugars 21g
Protein 4g
Vitamin A
7%
Vitamin C
4%
Calcium
14%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Base
  1. 1 packet dairy free, egg free ginger nut biscuits (I used Select brand)
  2. 100g melted margarine
Filling
  1. 1 tin chickpeas in brine (you only need half of this and the sugar, but I find it easier to whip a whole tin then make meringues with the remaining half)
  2. 260g sugar
  3. 1 300g packet firm tofu
  4. 1 tin coconut cream, refrigerated overnight
  5. 1/2 cup coconut yoghurt
  6. 1 cup plum puree (I used stewed plums and pushed them through a strainer)
  7. 2 Tablespoons gelatine + 2 Tablespoons plum puree
Jelly Topping
  1. 2 Tablespoons gelatine
  2. 2 T water
  3. 1 cup plum syrup (I used the syrup from the stewed plums before I pushed them through the sieve)
  4. 2 Tablespoons white sugar
Base
  1. Blitz the biscuits in a food processor (or bash in a bag with a rolling pin), pour in the melted margarine and blitz to combine. Press into a springform tin lined with baking paper. Use the back of a spoon to make it firm and level.
Filling
  1. 1. Strain the tofu over a bowl and leave to dry for 2 hours if possible (this helps make a creamy texture but its not essential)
  2. 2. Take the fat off the tin of coconut cream and whip until thick. Set aside.
  3. 3. Strain the tin of chickpeas, reserving the chickpeas for later use. Place the brine in a mixing bowl and start whisking at high speed. Simultaneously, place the sugar in a pot with 1/4 cup water and bring to the boil rapidly. Boil for 2 minutes then set aside for another 2 minutes.
  4. 4. Once the chickpea brine is thick and white, start pouring the hot sugar syrup down the inside of the bowl gradually. Keep whisking at high speed until it is very white, thick and shiny. It should be cool enough to touch the sides of the bowl comfortably.
  5. 5. Place the tofu in the food processor and blend at high speed for 2 minutes. Scrape down the sides sod the bowl then blend for another 2 minutes.
  6. 6. Mix the gelatine and 2 T plum puree together and leave to sit for 3-4 minutes.
  7. 7. Place the tofu, yoghurt, plum puree, and half the chickpea mix in a large bowl. Whisk together until just combined. Melt the gelatine mix, and add 2 Tablespoons of the cream mix to the gelatine (this will stop the gelatine forming lumps when you add it to the cream). Stir briefly then pour back into the cream mixture and fold in quickly.
  8. 8. Pour the filling over the base and let it set completely in the refrigerator.
Jelly Topping
  1. Mix the gelatine and water together then leave to sit for 3-4 minutes. Add to the plum syrup and sugar then melt over a low to medium heat (or in the microwave). Leave to cool slightly then pour over the set filling. Return to the refrigerator until set.
beta
calories
185
fat
8g
protein
4g
carbs
25g
more
Fun With Allergy Kids http://allergykids.co.nz/

 

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