Comments on: Vegan Vanilla Cheesecake!

By: Edita

Edita — Wed, 25 Dec 2024 23:08:29 +0000

This recipe worked perfectly and we enjoyed Christmas treat. Will be making again soon! Thank you!

By: Karen

Karen — Sat, 09 Nov 2024 18:44:59 +0000

In reply to Nicola. If I wanted to use vanilla pods instead of paste, would that work & how many should I use? Thank you

By: Cheryl

Cheryl — Tue, 15 Oct 2024 19:31:32 +0000

How much gel agent would I need to use for this recipe?

By: Nicola

Nicola — Sat, 25 May 2024 19:55:51 +0000

Lovely vegan cheesecake! I did put a layer of melted Biscoff caramel between base and cheesecake and that was lovely as it solidified in fridge. Go for it- found recipe really easy to follow and used the vegan double plant cream and had no problems with it setting. Thank you!

By: Jane's Patisserie

Jane's Patisserie — Wed, 27 Dec 2023 13:14:52 +0000

In reply to Elaine. You can add a vegan gelling agent such as vege-gel and this will definitely help it set x

By: Valerie Paton

Valerie Paton — Tue, 26 Dec 2023 22:59:19 +0000

Made this on Christmas Day for my daughter, who is intolerant to dairy, eggs, wheat and soya amongst other things. I was nervous about it, not going to lie, but I needn’t have worried. It was delicious. I put fresh berries on top and it looked beautiful. It was soft so I put it in the freezer for a couple of hours and it was perfect. I will definitely make this again.

By: Elaine

Elaine — Mon, 25 Dec 2023 22:15:54 +0000

Hi, I made the this cheesecake which tasted lovely however when taking it out the fridge to serve, the cheesecake had not set as much as I had thought even though it was sat in the fridge for at least 24 hours the day before and looked like it had set (did the wobble test and even turned it on its side). When slicing into it, it was very soft and started to fall apart. What else can I add into it that is vegan that would help it to set and stay firm enough when serving so it doesn’t crumble and destroy the presentation? Thanks

By: Charlie RO

Charlie RO — Fri, 22 Sep 2023 20:57:38 +0000

I added the ‘juice’ of a can of cherry pie filling and swirled it in the mixture. Saving the cherries to add on top with the cream. Also added almond extract to make it a kind of Bakewell flavoured cheesecake. Fingers crossed it’s yummy,

By: Jane's Patisserie

Jane's Patisserie — Tue, 18 Jul 2023 13:10:39 +0000

In reply to Holly. Yes, you can!

By: Holly

Holly — Thu, 06 Jul 2023 14:09:47 +0000

Can you freeze this cheesecake for a month ?

By: Jane's Patisserie

Jane's Patisserie — Mon, 03 Jul 2023 13:09:10 +0000

In reply to Sharon Hian. Hiya! You need to check packet instructions as all brands vary! x

By: Sharon Hian

Sharon Hian — Fri, 30 Jun 2023 10:55:46 +0000

Amazing recipe, absolutely delicious! Only thing is my cheesecake didn’t set too well – did you use a setting agent in your cheesecake? How much agar agar would I need to use to set this well? Thank you!

By: Madeline Barker

Madeline Barker — Thu, 25 May 2023 15:06:42 +0000

i have put crushed raspberries in the mix and used a vegan raspberry jelly made up and mixed into cream cheese mixture to help set it and make it pink. Used another jelly on top with blueberries in it.

By: Jane's Patisserie

Jane's Patisserie — Fri, 10 Feb 2023 11:53:20 +0000

In reply to Louise. Hiya! Take a look at my Biscoff cheesecake recipe, just use the vegan substitutes and whip the cream before using, then fold in as per the vegan recipe! Hope this helps! x