Baked Fudge Yoghurt Cheesecake
Ingredients
Base
- 300 grams plain dairy-free/vegan biscuits, roughly broken (see Cook's Note)
- 100 grams coconut oil
Filling
- 2 x 450-gram tubs The Collective Plant Fudge Yoghurt
- 1 cup smooth cashew nut butter
- 1/3 cup maple syrup
- ¼ cup custard powder
- 3 tablespoons apricot jam
- 2 teaspoons vanilla extract
- ½ teaspoon sea salt
To serve
- 450-gram The Collective Plant Fudge Yoghurt
- caramelised nuts to garnish
Instructions
- 1
Preparation - Grease a 20cm springform cake tin and line the base and sides with baking paper. Preheat the oven to 180°C regular bake.
- 2
Base - Blitz the biscuits in a food processor to fine crumbs. Add the oil and process again. Tip into the tin and press firmly into the base and up the sides. Chill until very firm.
- 3
Filling - Add all the filling ingredients to the food processor, and process until smooth. Pour into the crust. Bake for 50-60 minutes until the centre is set but still has a slight wobble. Turn off the oven, wedge the door open a few centimetres and leave the cheesecake to cool for 2 hours.
- 4
Cooling - Remove from the oven and cool, then cover and refrigerate.
- 5
To serve - Scoop the plain layer of yoghurt over the top of the cheesecake. Spoon over the fudge sauce and swirl through. Garnish with caramelised nuts.
