Description
This Ginger-Orange Vegan Cheesecake with Poached Pears is a luscious, dairy-free dessert that combines the zesty brightness of orange and fresh ginger with a creamy cashew and coconut-based filling. Encased in a crisp gingersnap and pecan crust, this cheesecake is baked in a gentle water bath to ensure a perfectly smooth, crack-free finish. The optional poached pears add an elegant, fruity touch to this plant-based treat, perfect for special occasions or as a delightful everyday indulgence.
Ingredients
Scale
Crust
- 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)
Filling
- 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 (optional)
- Poached pears slices (prepared separately)
- Poaching syrup for drizzling
Instructions
- Preparation Steps: Refrigerate your coconut cream for 24 hours prior to use to ensure it is solidified. Soak the raw cashews in cold water for 8 hours or in boiling water for 1 hour, then drain and rinse them thoroughly.
- Prepare the Pan: Place 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, repeating with a second piece to prevent leaks during the water bath.
- Make the Crust: In a food processor, finely grind the gingersnap cookies. Add the pecans, melted coconut oil, and sea salt, then blend until the mixture clumps and presses together. Press the crust evenly onto the bottom and sides of the springform pan. Refrigerate for 30 minutes to set.
- Preheat Oven: Set your oven to 350°F (176°C) to prepare for baking the cheesecake.
- Make the Filling: Add the soaked, drained cashews and solidified coconut cream to the food processor and blend until the texture is similar to ricotta cheese. Add vegan cream cheese, melted coconut oil, lemon juice, sugar, arrowroot powder, and salt. Blend until smooth and creamy, scraping down the sides as needed. Finally, blend in orange zest, vanilla extract, crystallized ginger, and fresh ginger until evenly combined.
- Assemble the Cheesecake: Pour the filling over the chilled crust in the springform pan. Smooth the top carefully with a silicone spatula.
- Prepare the Water Bath: Place the springform pan inside a larger roasting or baking pan. Pour several inches of hot water into the larger pan, surrounding but not entering the cheesecake pan, to create a water bath that prevents cracking.
- Bake the Cheesecake: Bake in the preheated oven for 45-55 minutes until the edges appear dry and the center is jiggle but not wobbly. Turn off the oven and leave the cheesecake inside for 30-60 minutes with the door slightly open to cool gradually.
- Chill: Remove from the oven and refrigerate the cheesecake for at least 4 hours, allowing it to set fully.
- Serve: Remove the cheesecake from the fridge 15 minutes before slicing. Optionally, top with poached pear slices and drizzle some of the poaching syrup over the pears and cheesecake for a beautiful presentation and added flavor.
Notes
- Soaking the cashews properly is crucial for achieving a creamy, smooth texture in the filling.
- Refrigerating the coconut cream solidifies the fat, which contributes to the rich texture of the cheesecake.
- The water bath during baking prevents cracks and ensures gentle, even heat distribution.
- Crystallized ginger adds a lovely spicy-sweet dimension, but it can be omitted if unavailable.
- For poached pears, use ripe but firm pears poached gently in a spiced syrup; this step is optional but highly recommended for serving.
- All oils used should be neutral-flavored to keep the delicate flavor profile of the cheesecake.
- This cheesecake tastes best after a full chill to set properly.
- Prep Time: 1 hour 30 minutes (includes soaking time for cashews)
- Cook Time: 1 hour 25 minutes (baking plus cooling in oven)
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, Western
Keywords: vegan cheesecake, gingersnap crust, orange zest, poached pears, dairy-free dessert, cashew cheesecake, plant-based dessert, coconut cream cheesecake
