Vegan Lime & Pink Pepper Cheesecake

A Symphony of sweetness and gentle spice, rich dark chocolate swirls dance with tangy lime. A whisper of pink peppercorns adds a warmth to this vegan creation, a slice of indulgence as easy to create as it is to devour. Feel free to mix up the flavours according to seasonality, blood orange and cinnamon makes for a wonderful winter alternative.

Sweet whispers of autumn where unctuous cheesecake melts on the tongue

The warmth of pink pepper like being wrapped in a kiss whilst the rain lashes outside

Empty plates, a silent ode to the feast, where flavours linger in memory and satisfaction sits like a quiet after a storm

This cheesecake wraps you in a cosy indulgence, aromatic and zingy, the perfect foil to the worsening weather outside

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Yield: 8

Author: Suze Morrison

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Vegan Lime & Pink Pepper Cheesecake

Prep time: 30 MinInactive time: 6 HourTotal time: 6 H & 30 M

A Symphony of sweetness and gentle spice, rich dark chocolate swirls dance with tangy lime. A whisper of pink peppercorns adds a warmth to this vegan creation, a slice of indulgence as easy to create as it is to devour. Feel free to mix up the flavours according to seasonality, blood orange and cinnamon makes for a wonderful winter alternative.

Ingredients

• 250g Ginger Snaps (most are vegan but check the packaging)
• 80g Plant Based Butter, melted
• 600g Plant Based Cream Cheese
• 220ml Oat Cream
• 110g Caster Sugar
• 1 Lime, juice and zest
• 150g Coconut Oil, melted
• ¼ tsp Vanilla Powder
• 1tbsp Pink Peppercorns
• 100g Dark Chocolate with freeze dried raspberry, I use Lindt

Instructions

1. Add the ginger snaps to a food processor and blitz to a fine crumb, mix through the melted butter and press into a greased, lined 9” spring form tin. The base of a glass is perfect for getting it flat and compact. Set aside in the fridge to chill.
2. Meanwhile, add the cream cheese, sugar and oat cream to a large bowl and whisk using an electric hand whisk for 5 minutes, or until the sugar has dissolved, it should not feel grainy between your fingertips. Add the lime juice, zest, vanilla and coconut oil and beat until homogenous.
3. Stir through 2/3 of the pink peppercorns and pour on top of your chilled base. Melt the chocolate over a double boiler (or in the microwave) and use a spoon to dollop little mounds across the surface of the cheesecake. Using a skewer, swirl the chocolate through the cream cheese mixture so it penetrates right through the layer. Finally sprinkle with the remaining pink peppercorns.
4. Set in the fridge for 6 hours or overnight. Serve in slices.

https://gourmetglow.co.uk/recipes/vegan-lime-pink-pepper-cheesecake

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