Name: Ginger-Orange Vegan Cheesecake with Poached Pears Recipe
Prep time: 1 h 30 min
Cook time: 1 h 25 min
Total time: 2 h 55 min
Cuisine: Vegan
Ingredients: 6-7 ounces (170g-200g) gingersnap cookies; 1/2 cup pecans (can substitute walnuts); A pinch or two of sea salt; 1/4 cup melted refined coconut oil (can substitute another neutral oil); 1 1/2 cups (~200-210g) raw cashews, soaked in cool water for 8 hours or in boiling water for 1 hour; 1 cup (~240g) solidified coconut cream (refrigerated for 24 hours); 8 ounces (227g) vegan cream cheese (about 1 cup); 3 tablespoons refined coconut oil, melted; 5 tablespoons freshly squeezed lemon juice; 1/3 cup organic cane sugar (or sweetener of choice); 2 tablespoons arrowroot powder or cornstarch; 1/4 teaspoon fine sea salt; 1 tablespoon grated orange zest; 2 teaspoons pure vanilla extract; 1/4 cup finely chopped crystallized ginger (optional but recommended); 2 tablespoons minced fresh ginger; Poached pears slices (prepared separately); Poaching syrup for drizzling

Ingredients

6-7 ounces (170g-200g) gingersnap cookies*

1/2 cup pecans (can substitute walnuts)

A pinch or two of sea salt

1/4 cup melted refined coconut oil (can substitute another neutral oil)

1 1/2 cups (~200-210g) raw cashews, soaked in cool water for 8 hours or in boiling water for 1 hour

1 cup (~240g) solidified coconut cream**

8 ounces (227g) vegan cream cheese (about 1 cup)***

3 tablespoons refined coconut oil, melted

5 tablespoons freshly squeezed lemon juice

1/3 cup organic cane sugar (or sweetener of choice)

2 tablespoons arrowroot powder or cornstarch

1/4 teaspoon fine sea salt

1 tablespoon grated orange zest

2 teaspoons pure vanilla extract

1/4 cup finely chopped crystallized ginger (optional but recommended)****

2 tablespoons minced fresh ginger

Instructions

Step 1: Refrigerate your coconut cream for 24 hours so it solidifies. Soak cashews in cold water for 8 hours or in boiling water for 1 hour, then drain and rinse.

Step 2: Set a rack in the lower middle position of your oven. Wrap an 8-inch or 9-inch springform pan with aluminum foil on the bottom and sides to prevent leaks during baking.

Step 3: In a food processor, blend gingersnap cookies until finely ground. Add pecans, melted coconut oil, and sea salt; blend until mixture sticks together when pressed. Press crust into the bottom and sides of the springform pan. Refrigerate for 30 minutes.

Step 4: Preheat the oven to 350°F (176°C).

Step 5: Add soaked cashews and coconut cream to the food processor and blend until the mixture resembles ricotta cheese. Add vegan cream cheese, melted coconut oil, lemon juice, sugar, arrowroot powder, and salt; blend until smooth and creamy, scraping down sides as needed.

Step 6: Add orange zest, vanilla extract, crystallized ginger, and fresh ginger. Blend again to combine evenly.

Step 7: Pour cheesecake filling over the chilled crust and smooth the top with a spatula.

Step 8: Place the springform pan inside a larger roasting or baking pan. Pour hot water around the springform pan to create a water bath, being careful not to let water get into the batter.

Step 9: Bake for 45-55 minutes until the edges look dry and the center is slightly jiggly but not wobbly. Turn off the oven and leave the cheesecake inside with the door slightly open for 30-60 minutes until cooled to room temperature.

Step 10: Refrigerate the cheesecake for at least 4 hours before serving.

Step 11: Before serving, remove the cheesecake from the fridge for 15 minutes. Top with sliced poached pears and drizzle poaching syrup over the pears and cheesecake if desired.

Tips & Variations

Use walnuts instead of pecans for a different nutty flavor in the crust.

Soaking cashews properly ensures a smooth, creamy filling without graininess.

For a milder ginger taste, reduce fresh ginger and omit crystallized ginger.

Try substituting refined coconut oil with a mild vegetable oil if preferred.

Serve with fresh berries or a berry compote instead of poached pears for a seasonal variation.

FAQs

Can I make this cheesecake nut-free?

This recipe relies on cashews for the creamy filling, so it’s not suitable for nut-free diets. However, you could experiment with silken tofu or coconut-based alternatives, but texture and flavor will differ.

Why is the water bath necessary?

The water bath helps regulate the temperature during baking, preventing the cheesecake from cracking and ensuring a smooth, creamy texture throughout.