Three Chocolate Cheesecake
A creamy, layered cheesecake with Oreo, hazelnut, coconut and chocolate flavours.
INGREDIENTS
For the Base:
- 200 g Oreo biscuits
- 4 tbsp Coconut oil
For the Hazelnut Cream:
- 1 cup Toasted hazelnuts, skinless
- 3 tbsp Cocoa powder
- 3 tbsp Golden sugar
- 0.25 cup Soy plant milk
- 3 tbsp Coconut milk
- Oreo filling
For the White Layer:
- 1.5 tbsp Agar-agar
- 500 g Natural soy yoghurt (I used Alpro coconut)
- 3 tbsp Agave syrup
- 500 ml Plant milk
For the Ganache:
- 200 g Vegan cooking chocolate
- 0.5 cup Coconut milk
INSTRUCTIONS
For the Base:
- 1 Separate the Oreo biscuits from the filling and set aside for the hazelnut cream later.
- 2 Blend the biscuits and mix with the coconut oil until a smooth mass forms.
- 3 Press into the base of the tin and bake in a pre-heated oven at 180°C for 10 minutes. Remove and let cool.
For the Hazelnut Cream:
- 1 In a food processor, blend the toasted hazelnuts, cocoa, sugar, plant milk, coconut milk and the Oreo filling until smooth.
- 2 If you like a crunchy texture, add a few more hazelnuts later and pulse lightly so small pieces remain.
- 3 Spread over the base and refrigerate for 2 hours or until set.
For the White Layer:
- 1 In a saucepan, heat the plant milk with the agar-agar and agave, stirring well.
- 2 Bring to a boil for 10 minutes, then add the yoghurt and stir thoroughly.
- 3 Remove from the heat and pour over the hazelnut cream layer.
- 4 Refrigerate for another 2 hours or until firm.
For the Ganache:
- 1 Melt the cooking chocolate and mix with the coconut milk until a glossy cream forms.
- 2 Spread over the white layer and refrigerate for a further 2 hours.
