Three Chocolate Cheesecake
Creamy layered cheesecake with Oreo, hazelnut, coconut and chocolate
DESSERTS
Total
4H
Prep
20min
Cook
40min
Servings:slices
For the Base:
- 200 grOreo Biscuits
- 4 tbspCoconut Oil
For the Hazelnut Cream:
- 1 cupRoasted and peeled Hazelnuts
- 3 tbspCocoa Powder
- 3 tbspBrown Sugar
- 0.25 cupPlant Milk
- 3 tbspCoconut Milk
- Oreo filling
For the White Layer:
- 500 mlPlant Milk
- 1.50 tbspAgar-agar
- 500 grNatural Yoghurt (I used Alpro Coconut)
- 3 tbspAgave Syrup
For the Ganache:
- 200 grVegan Baking Chocolate
- 0.50 cupCoconut Milk
Three Chocolate Cheesecake
Creamy layered cheesecake with Oreo, hazelnut, coconut and chocolate
DESSERTS
Total
4H
Prep
20min
Cook
40min
Servings:slices
INGREDIENTS
For the Base:
- 200 grOreo Biscuits
- 4 tbspCoconut Oil
For the Hazelnut Cream:
- 1 cupRoasted and peeled Hazelnuts
- 3 tbspCocoa Powder
- 3 tbspBrown Sugar
- 0.25 cupPlant Milk
- 3 tbspCoconut Milk
- Oreo filling
For the White Layer:
- 500 mlPlant Milk
- 1.50 tbspAgar-agar
- 500 grNatural Yoghurt (I used Alpro Coconut)
- 3 tbspAgave Syrup
For the Ganache:
- 200 grVegan Baking Chocolate
- 0.50 cupCoconut Milk
INSTRUCTIONS
For the Base:
- 1Separate the Oreo biscuits from the filling and set aside to use in the hazelnut cream.
- 2Crush the biscuits and mix with the coconut oil until a homogeneous mixture forms.
- 3Press into the base of the tin and bake in a preheated oven at 180ºC for 10 minutes. Remove and let cool.
For the Hazelnut Cream:
- 1In a food processor, blend the roasted hazelnuts, cocoa, sugar, plant milk, coconut milk and Oreo filling until smooth.
- 2For a crunchier texture, add a few more later and process lightly to leave some hazelnut pieces.
- 3Pour over the base and refrigerate for 2 hours or until firm.
For the White Layer:
- 1In a pan, heat the plant milk with the agar-agar and agave, stirring well.
- 2Let boil for 10 minutes, then add the yoghurt and mix well.
- 3Remove from heat and pour over the hazelnut cream layer.
- 4Refrigerate for a further 2 hours or until firm.
For the Ganache:
- 1Melt the baking chocolate and mix with the coconut milk until you get a glossy cream.
- 2Spread over the white layer and refrigerate for a further 2 hours.
NOTES
- Reserve 2 or 3 Oreos to crumble and decorate on top before serving.