Description
This rich and creamy Guinness Cheesecake is a vegan delight featuring a buttery cookie crust and a luscious filling made with silken tofu, vegan cream cheese, and dark chocolate. The distinctive flavor of Guinness reduction adds depth and complexity, making it an indulgent yet plant-based dessert perfect for any occasion.
Ingredients
Scale
Crust
- 160 g bourbon cookies (or alternative vegan cookies)
- ¼ teaspoon sea salt
- 50 g vegan block butter (or solid coconut oil)
Filling
- 500 ml Guinness draught (or Guinness extra stout)
- 300 g vegan dark chocolate (70% cocoa recommended; use vegan milk chocolate for a sweeter cake)
- 350 g silken tofu (drained)
- 150 g vegan cream cheese
- 25 g cocoa powder
- 1 teaspoon lemon juice
- Pure maple syrup, to taste (optional)
Garnish
- Grated vegan chocolate (optional)
Instructions
- Reduce Guinness: Pour the Guinness into a saucepan and heat over medium heat until it simmers. Watch carefully as it can bubble over initially. Simmer for 20-30 minutes until the liquid reduces to about 200 ml. Transfer to a heat-resistant jar and cool in a cold water bath to room temperature.
- Prepare crust: Add the bourbon cookies and sea salt to a food processor and pulse for 30 seconds until finely ground. Add the vegan butter and blend until the mixture holds together when pressed between fingers.
- Form crust: Line an 7 or 8 inch removable base cake tin with parchment paper. Press the cookie mixture evenly and compactly into the base using a ¼ cup measure or flat glass. Place the cake tin in the freezer while preparing the filling.
- Melt chocolate: Using a bain-marie (double boiler), gently melt the vegan dark chocolate until smooth.
- Blend filling: In a high-speed blender, combine the Guinness reduction, melted chocolate, silken tofu, vegan cream cheese, cocoa powder, and lemon juice. Blend until you achieve a smooth, creamy consistency. Sweeten with maple syrup if desired.
- Assemble cake: Pour the filling into the prepared cake tin and smooth the surface with a spatula. For a swirl effect, place the cake tin on a turntable and gently swirl the top while spinning.
- Chill: Refrigerate the cheesecake for 3-4 hours or overnight to set fully.
- Unmold cheesecake: Remove the cheesecake from the tin carefully. Use a blow torch to warm the outside of the pan edges gently to help release the cake if needed.
- Garnish and serve: Sprinkle grated vegan chocolate on top for garnish before serving.
- Storage: Store the cheesecake in an airtight container in the refrigerator for up to 5 days. For freezing, cut into portions, wrap individually, and freeze. Thaw at room temperature for a couple of hours before serving.
Notes
- Keep a close eye when reducing the Guinness to avoid it bubbling over.
- Use your choice of vegan cookies for the crust to suit your taste preferences.
- The cake sets best if chilled overnight, but 3-4 hours minimum is acceptable.
- For a sweeter cheesecake, choose vegan milk chocolate instead of dark chocolate and add maple syrup as desired.
- Gently warming the sides of the cake tin with a blow torch helps release the cheesecake flawlessly.
- Ensure silken tofu is well drained to avoid excess liquid in the filling.
- This cheesecake is best served chilled but can be brought to room temperature before serving for softer texture.
