Tom's Salted Caramel Chocolate Cheesecake

As part of NOMO's Flexi-Feb campaign with Pleesecakes, we asked Tom from Project Vegan Baking  to create his version of their delicious NOMO Vegan Caramel Chocolate Cheesecake - and oh my gooey-ness he didn't disappoint!

Why not cook along at home? We'd love to see what you create so be sure to tag us @nomochocolate

Ingredients

Base:

• 400g vegan digestive biscuits, crushed
• 160g vegan butter, melted
• 40g coconut sugar
• 30g cocoa powder
• pinch of salt

Cheesecake mix:

• 800g vegan cream cheese
• 400g NOMO Giant Chocolate Buttons
• 120ml oat milk
• 60g cocoa powder
• 120g coconut sugar
• 15g vanilla essence
• 2g salt

Caramel drip:

• 200g light brown sugar
• 80g soy/coconut cream
• 110g vegan butter, chopped
• 5g vanilla essence
• 2g sea salt

Chocolate ganache (optional):

• 100g NOMO Giant Chocolate Buttons
• 50ml soy cream/milk

Decoration:

• 2x 38g NOMO Caramel chocolate bars

Method

Base:

1. Mix together all the crust ingredients until it resembles wet sand.
2. Press into an 8” cake tin until flat and smooth. Chill in the freezer.

Filling:

1. Beat vegan cream cheese with an electric whisk until fluffy. Add in the coconut sugar and cocoa powder until beat until smooth.
2. Heat up the oat milk and pour over the chocolate. Wait 5 minutes and then stir until smooth.
3. Pour this into the cream cheese mix with the vanilla and salt.
4. Stir until combined and then pour this mix into the cake tin. Smooth out the top, cover it with foil and then set in the fridge for 3 hours to chill.

Caramel drip:

1. Melt the sugar in a pot on the stove. Wait until it’s caramelised and then add the vegan butter, one chunk at a time.
2. Once all the butter is added, pour in the soy cream and then turn off the heat. Add in the vanilla and salt then set aside to cool.

 

Assembly:

1. If you are making the optional chocolate ganache, heat the soymilk and pour it over the 100g of chocolate. Set aside for 5 minutes to melt. Once melted, pour over the cheesecake and smooth it out. Chill for another 30 minutes.
2. Once the caramel is cool, pour it into a piping bag and then pipe it over the top of the cheesecake. If you want to achieve the spiral effect, use a turntable and work from the centre outwards.
3. Warm a knife to slice through the cake and then serve!