Rhubarb & Ginger Vegan Cheesecake | with White Chocolate.

Practice makes perfect has never been so true as with this vegan cheesecake that occupied my mind for most parts of last week trying to perfect the recipe. Luckily it coincided with my parents visit to Aberdeen, meaning they got plentiful of dessert each night (in exchange of their opinions of course.)
IMG_4865Here it finally is, a divine creamy cake in a crispy crust topped with a gingery agar-agar gel.

Now I was real worried as I pulled the cake out of the oven, it being wobbly as jello, but this cake is all about patience (I know I know, I too prefer to be able to munch away asap) and you need to let it completely cool for some hours or even over night before it is ready to be indulged. But one who waits for something good never waits too long, as the Swedes would say. 

rabarber ingef'ra cheesecake
To make the CRUST you will need:

→ 3 dl oat flour
→ 1,5 dl almond meal
→ 2 tbsp sugar
→ 3 tbsp coconut oil
→ 3 tbsp milk of choice
→ a pinch of salt

1. Set the oven to 175°C.
2. Mix the dry ingredients in a blender before adding in the oil and milk while the blender is still running.
3. Press out in a pie dish and bake for about 20-25 minutes, until the crust has a nice goldeny brown colour. Set aside and let cool.

rabarber ingef'ra cheesecake1
For the CAKE FILLING you will need:

→ 1 pack (à 349 g) extra firm silken tofu
→ 1 pack (à 250 g) vegan sour cream, like tofutti
→ 1 pack (à 25 ml) coconut cream
→ 50 g white chocolate, melted
→ 1 dl maple syrup
→ 2 tbsp corn starch or arrowroot powder
→ ½ lemon, juice of
→ 1 tsp pure vanilla bean paste
→ 3-4 stalks of rhubarb

1. Start by wrapping the tofu up in kitchen roll/or towel and leave under a light weight to drain it from excess water.
2. Wash and cut the rhubarb into the equal length of your pie dish.
3. Add all ingredients into a blender (apart from the rhubarb!) and run until a smooth paste is formed.
4. Spread the filling out in the now cooled crust. Cover the cake with you rhubarb stalks.
5. Bake for about 40-50 minutes on 175°C. The cake will be very wobbly as you take it out from the oven, but you need to let it cool for several hours to set and magic will happen.
Now to finalize the cake we want that shiny agar-agar ginger gel on top, here’s how to make it:

→ fresh ginger, about 3-4 cm, grated
→ 1,5 dl water
→ 4 tbsp syrup
→ 1 tsp pure vanilla bean paste
→ agar agar

  1. Combine in pot and bring to boil over medium heat for about 7-8 minutes. Let cool before adding the agar agar powder according to the measurements of the package.
  2. Pour over cooled cheesecake and let set.


For more recipes using tofu, check out my: 
Vegan Peanut Butter & Chocolate Cheesecake | with Oreo Crust.
> Scrambled Tofu. 
Green Tofu Quiche with Chickpea Crust.



8 thoughts on “Rhubarb & Ginger Vegan Cheesecake | with White Chocolate.

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