XXX-presso Chocolate cheesecake

Dairy free.
Makes 12 slim but intense slices, or 8 if you’re feeling outrageous!

Ingredients
150g ginger biscuits, crushed
40g vegetable margarine, melted
200g 75% cocoa dark chocolate (Green & Blacks)
500g plain soya yoghurt
2.5 tbsp cornflour
50g soft brown sugar
250g plain soya yoghurt
6-8 tsp instant coffee, dissolved in a little hot water (optional)
1 piece stem ginger, finely chopped and 4 tablespoons of stem ginger syrup (from the jar)
250g fresh raspberries

An 18cm cake tin, lightly oiled and lined with baking parchment

Oven temperature Gas mark 5, 375F, 190C

Method

1. Mix biscuit crumbs with the melted margarine and press evenly into the cake tin.

2. Bake 20 minutes. Remove the tin and allow to cool.

4. Place chocolate in bowl and place over small pan of boiling water. Allow to melt slowly.

5. Using a fork, whisk the cornflour into 500g of soya yoghurt in a large mixing bowl, then add the sugar, melted chocolate, half the coffee (if using) and 2tbsp ginger syrup. Mix well.

6. Reduce oven temperature to Gas 3, 325F, 170C. Pour the mixture into the tin over the biscuit base and bake for 35-40 minutes or until just firm.

7. Make the coffee or ginger ‘crème’ by beating the remaining coffee mixture (if using), the chopped stem ginger and remaining ginger syrup into the 250g soya yoghurt.

8. Allow cheesecake to cool then slice and serve immediately with a generous dollop of the coffee or ginger ‘crème’ and a few raspberries.

Copyright The Vegetarian Society 2005

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