Clare Fm - Podcasts

On Thursday’s Morning Focus Alan Morrissey was joined by Paul Knapps, The Firefighting Chef, from Killaloe. This week Paul shared a delicious recipe for vegan oreo cheesecake. Recipe: Ingredients Oreo Biscuit Base: 300g Oreo cookies 75g dairy free spread/ plant based butter (salted or unsalted both are ok) Oreo Cheesecake Filling: 400 g vegan cream cheese 100g icing sugar. 1 teaspoon vanilla extract 100 g vegan/dark chocolate melted and cooled slightly. 200 ml vegan cream 150 g Oreo cookies roughly crushed. Method To make the biscuit base: Mix the crushed Oreos (pop them into a plastic freezer bag and smash up or pulse in a food processor) add the melted dairy-free spread until moistened and holds itself together and then press the Oreo crumbs into a base lined 23cm springform tin until compact and put to one side while you make the cheesecake filling. To make the cheesecake filling: In a large mixing bowl whisk the vegan cream cheese, icing sugar and vanilla until smooth and now we cab fold through