Ginger Rhubarb Cheescake

Rhubarb - the most sustainable of seasonal vegetables, although we tend to use it as a fruit. These vegan Rhubarb and Ginger Cheesecakes are full of nutrients and are simply delicious - give these a go!

Ingredients

Cheesecake Base

120 g / 4¼ oz vegan ginger biscuits

25 g / 2 tbsp coconut oil, melted

Cheesecake Layer

120 ml / ½ cup coconut cream, chilled

30 ml / 2 tbsp lime or lemon juice

60 ml / ¼ cup maple syrup

1½-2 tsp finely grated ginger

130 g raw cashews, soaked in boiling water for 20 min

1¼ tsp agar powder (3½ tsp agar flakes)

45 ml / 3 tbsp water (to dissolve agar in)

Rhubarb Layer

300 g / 10½ oz fresh rhubarb

3 tbsp sugar or maple syrup

1¼ tsp agar powder (3½ tsp agar flakes)

45 ml / 3 tbsp water (to dissolve agar in)

Method

Cut out 9 circles out of baking paper to cover the bottoms of the muffin and line with paper circles.

Cheesecake Base

Grind ginger biscuits in a food processor. Add in melted coconut oil and mix well. Place 2 tsp of the base mixture at the bottom of each muffin hole, press down with a spoon until a compact base forms and place in the fridge.

Cheesecake Layer

Place coconut cream, lemon juice, maple syrup and ginger in the blender and blend until smooth. Add half of the cashews and blend, then add the other half of the cashews and blend. Just before you are ready to assemble the cheesecakes, activate agar in 45 ml / 3 tbsp of water, according to the instructions on the packet. Beware that powder and flakes activation are very different from each other. Once activated, add agar straight to the blender, blend until smooth and then divide quickly between 9 cheesecakes. Place in the fridge while you make the rhubarb layer.

Rhubarb Layer

Heat up the oven to 200C / 390F. Toss the rhubarb pieces in sugar, add 1 tbsp of water (skip if using maple syrup) and bake until soft, it will take between 10-15 minutes. Transfer most of the rhubarb into a blender and blend until smooth. You’ll need 240 ml / 1 cup of the rhubarb puree to top the cheesecake, leave the rest whole for decoration.

Activate agar in 45 ml / 3 tbsp of water, according to the instructions on the packet. Once activated, stir 240 ml / 1 cup of rhubarb puree into the pot with activated agar. Mix really well and then divide quickly between 9 cheesecakes. Serve with leftover baked rhubarb.