On Wednesday’s Morning, Alan Morrissey was joined by Paul Knapps, The Firefighting Chef, from Killaloe.
This week, Paul joined Alan to discuss his latest recipe for a dairy-free lemon cheesecake. This lemony vegan dessert will go down wonderfully at any occasion.
Ingredients
For the base
250 grams vegan digestive biscuit/biscoff biscuits
125 grams vegan butter
For the cheesecake
600 grams vegan cream cheese
4 lemons zested and the juice of 4 or 5 lemons, crank up the lemons to your own taste.
1 tbsp agar agar flakes
200 grams icing sugar
270ml Elmlea Plant double cream
Method
First crush up the biscuits to a fine crumb either in a food processor or in a bag with a rolling pin smashing it into a fine crumb and add to a mixing bowl. Pour in the melted vegan butter and give it a good stir to coat all the biscuit. Press into your lined (with greaseproof) cake tin and pat down firmly with the bottom of a glass to ensure the base sits well in the base of the tin.
Pop in the fridge to harden for about an hour.
Next add your lemon juice into a small pan with your agar agar flakes and gently bring to just under a boil stirring to start to dissolve the flakes and then turn off the heat and stir , they should dissolve in around 10 minutes , now we will beat the cream cheese in a large bowl until fluffy adding the lemon zest and icing sugar and beat again once this is done we can strain the lemon juice and agar agar into the cream cheese mix and give it a quick beat to incorporate the agar agar onto it.
In a separate bowl, whip the Plant Double cream until stiff peaks form, the same as a regular double cream and gently fold this into your lemony cream cheese mixture, taste it to see if its lemony enough for you. Being careful not to knock any air out of the mix, carefully pour into the cake tin over your base and level off the top. Place back in the fridge for 6 hours or preferably overnight to set firm.
Listen to the full interview below:
