Vanilla Vegan Cheesecake

Grease and line an 18cm loose-based or spring-form cake tin. Melt the vegan margarine (60 g) in a small pan. Add the oreo cookies (225 g) and mix well. Press into the bottom of the tin. Chill in the fridge while preparing the filling.

Combine the vegan cream cheese (510 g) with the caster sugar (100 g), soy milk (100 ml), and vanilla extract (1 tsp) in a heatproof bowl. Whisk with an electric hand whisk until smooth. Place the bowl over a pan of simmering water and heat to 48-50°C, stirring occasionally with a spatula. Turn off the heat. Meanwhile, in a small saucepan, add water (350 ml) and sprinkle over the sachet vegegel (19.5 g), mixing with a fork until dissolved.

Once the cream cheese mixture is warm, heat the gel mixture to boiling point until it bubbles around the edges. Boil for min (1) without stirring. Remove from heat, then gradually pour into the hot cream cheese mix, stirring vigorously with a plastic spatula. As soon as the gel is fully incorporated, quickly pour the mixture over the biscuit base. It will begin to set almost immediately. Start 1m timer

Chill the cheesecake overnight (approximately hours (12)) to set completely. Carefully remove it from the tin before slicing and serving. Start 720m timer