Orange-Ginger Cheesecake

A delicious vegan cheesecake from Vegan: The Cookbook
Orange and Ginger Cheesecake from Vegan: The Cookbook
Orange and Ginger Cheesecake from Vegan: The Cookbook

United States

Preparation time: 30 minutes

Cooking time: 1 hour 30 minutes, plus 50 minutes cooling and 3 hours chilling

Makes 1 (8-inch/20 cm) cake


For the base:

• 3 cups (375 g) vegan ginger snap crumbs

• ⅓ cup (80 ml) melted vegetable margarine

For the cheesecake filling:

• 3 cups (720 g) Vegan Cream Cheese, or store-bought, at room temperature

• 1 cup (240 g) vegan sour cream, at room temperature

• ½ cup (100 g) superfine (caster) sugar

• 4 tablespoons egg replacer, mixed with 8 tablespoons warm water

• grated zest and juice of 1 orange

• 1 cup (100 g) superfine (caster) sugar

For the topping:

• 1 cup (200 g) superfine (caster) sugar

• 2 tablespoons grated fresh ginger

• 4 oranges, peeled and membranes trimmed, segments divided


Preheat the oven to 250°F/130°C/Gas Mark ½.

To make the base, using a food processor fitted with a blade, pulse the ginger snaps to fine crumbs. Transfer to a bowl and mix in the melted vegetable margarine until combined. Press the mixture into the bottom of an 8-inch (20 cm) springform cake pan. Set aside in a freezer for 1 hour.

To make the cheesecake filling, whisk together the ingredients in a bowl until smooth. Taste and adjust the sweetness as needed. Pour the filling over the base. Bake for 1½ hours, until the filling is set. Let cool on a wire rack for 30 minutes.

To make the topping, put the sugar and ½ cup (120 ml/4 fl oz) water in a saucepan and heat gently over medium-low heat until the sugar has dissolved. Bring to a boil, then immediately reduce the heat to low and simmer for 3 minutes. Remove the pan from the heat, add the ginger and orange segments, and let cool for 20 minutes. Arrange the orange segments over the cheesecake and brush with the ginger topping. Refrigerate for 2 hours before serving.



"Jean-Christian has long been a pioneer and visionary leader in the plant-based world. Vegan: The Cookbook brings to life the depth of experience, creativity and global approach that has defined his work over the last several years. I am glad to see these wonderful recipes shared with a world that has a growing interest in healthier, sustainable cuisine."—Chef Matthew Kenney

"There are more than half a million vegans in the UK, according to the Vegan Society. That's a whopping three and half times the number from 10 years ago. Veganism used to be considered a quirky, left-of-centre lifestyle choice; in 2017 it goes mainstream... [Vegan: The Cookbook] promises to be the definitive guide to vegan cooking."—The Independent

"The definitive and most comprehensive cookbook of traditional and authentic home cooking vegan dishes from 150 countries around the world."— Vegan Magazine

"A tour de force of vegan cuisine inspired by the culinary traditions from every corner of the globe."—