Double Devilled Choc N Orange Mousse Cheesecake

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Double Devilled Choc N Orange Mousse Cheesecake

This recipe was inspired by the famous Terry’s Chocolate Orange, which we used to enjoy as children. A combination that works so well, that I had to base my next vegan cheesecake around it !

INGREDIENTS FOR BASE

1 cup pecan nuts (you may slightly toast these if you wish)

½ cup toasted sunflower seeds

2 Tbsp unsweetened cocoa powder (natural cacao powder can be purchased from here in the US, or from here in the UK

50 ml coconut oil (available from here in US, or from here in UK

¼ tsp Himalyan salt, or sea salt (Himalayan salt can be purchased from here in the US, or here in the UK)

4 Digestive biscuits (or Graham crackers in the US)

2 Tbsp muscovado dark sugar

the zest of an orange

orange marmalade (optional)

METHOD FOR BASE

Process the nuts and biscuits in your food processor until they are crumbs.
Add the remaining ingredients, and process for a minute. The mixture is ready when you press it in your fingers and it sticks.
Now transfer the mix to a round cake tin (approx 7” diameter), pressing it into the base of the tin, and evening out as best you can. Then refrigerate for an hour or so.
Remove from fridge, and, if you wish, spread a layer of orange marmalade.

INGREDIENTS FOR CHEESECAKE FILLING

1 cup cashew nuts, soaked and drained

the juice of 3 large oranges (you need around 175ml of liquid to match the lemon)

the juice of half a lemon (see above)

375ml (12½ fl oz) dairy free milk

1½ Tbsp agar powder (this can be found here in the US, or from here in the UK)

75ml (2½ fl oz) agave syrup, or maple syrup (agave from here in US, and here in UK : maple syrup available in the US from here, and in the UK from here)

½ tsp cardamom seeds (crushed) (can be found here in the US, and here in the UK)

the flesh of an orange without the pith or skin – cut into ½” pieces, and set aside for ducking into the cheesecake

METHOD FOR FILLING

Process the nuts until smooth in your food processor, adding the orange and lemon juice a little at a time, and then add the agave nectar or maple syrup. Process until totally smooth.
Next, heat up your milk, and add the agar powder to it. Mix until smooth (I use a hand whisk for this) – a minute or so should do the job once the milk has heated up. Leave to cool for a couple of minutes.
Now spoon the milk agar into the mixture in the food processor, and process for a minute until well blended.
Next, spoon this thick mixture onto the biscuit and nut base, and level with a spatula. Leave to sit for 10 minutes before the next step.
Now carefully sink the orange flesh pieces about ½” into the cheesecake mixture. Using clean hands, make sure that the surface is as smooth as possible.

INGREDIENTS FOR CHOCOLATE TOPPING

230g firm silken tofu (I use organic non-GMO Mori-Nu – available in the US from here, and in the UK from here)

1 heaped Tbsp cocoa powder (see links for where to purchase above)

100g dairy-free dark chocolate (these brands are good – in the US from here, and in the UK from here)

a pinch of salt

1 Tbsp molasses, or other dark sugar

1 tsp orange zest

METHOD FOR CHOCOLATE TOPPING

First break the chocolate down into a glass bowl. Then melt it either in the microwave, or by bain marie method by placing the bowl in a small saucepan half filled with hot water, and placing on a low heat, mixing with a small spoon until totally melted.
Meanwhile, place the tofu and cocoa powder in the processor, and process until smooth. Then add the melted chocolate, the sugar and the rest of the ingredients, and process for a further minute. You will be left with a thick cream mixture. Do not over-process.
Next, spoon onto the surface of the orange cheesecake filling, smoothing out with your spatula in circles, and finally adding as much orange zest as you fancy.
Place in the fridge for a few hours – overnight is preferable. Cut up and Enjoy !