Ginger Orange Cheesecake
This elegant baked vegan cheesecake combines the sweet citrus of orange with a triple punch of ginger from the gingersnap crust, fresh ginger, and crystallized ginger. Topped with beautifully poached pears in a spiced wine reduction, it delivers a rich, dense, and creamy texture that rivals traditional New York style versions.
Instructions
- 1
Soak cashews (1.5 cups) in water and refrigerate coconut cream (1 cup) for 24 hours to solidify. Drain and rinse the cashews.
- 2
Wrap an 8-inch springform pan with two layers of foil. Blend vegan gingersnaps (6.5 oz), pecans (0.5 cup), sea salt (1 pinch), and coconut oil (0.25 cup) in a food processor until it clumps. Press into the pan and refrigerate for 30 minutes.
- 3
Preheat oven to 176°C. Blend soaked cashews and coconut cream until textured like ricotta. Add vegan cream cheese (8 oz), coconut oil (3 tbsp), lemon juice (5 tbsp), cane sugar (0.33 cup), arrowroot powder (2 tbsp), and fine salt (0.25 tsp). Process until smooth.
- 4
Mix in orange zest (1 tbsp), pure vanilla extract (2 tsp), ginger (0.25 cup), and ginger (2 tbsp). Pour onto the crust and smooth the top.
- 5
Place the pan in a roasting pan filled with a few inches of hot water. Bake for 45-55 minutes until edges are set but the center remains jiggly.
- 6
Turn off oven; leave cake inside with door ajar for 60 minutes. Once at room temperature, refrigerate for at least 4 hours.
- 7
Prepare pears by standing them upright. Combine white wine (2 cups), water (2.5 cups), orange (2 slices), orange juice (0.33 cup), cane sugar (0.33 cup), stick (1 cinnamon), and ginger (6 slices) in a saucepan. Boil, then simmer pears (4) in the liquid for 15-25 minutes.
- 8
Remove pears and set aside. Boil the poaching liquid for 15-20 minutes until syrupy. Discard the spices and peel.
- 9
Take the cheesecake out 15 minutes before serving. Slice pears into wedges, arrange on top, and glaze with the reduced syrup.
Nutrition Facts
Per portion