Mulled Wine Spiced 'Cheesecake'

(Serves: 4)

10g mulled wine spice
250g Violife cream style ‘cheese’
100g Flora plant ‘cream’
4g agar agar powder
100g agave syrup
40g Willie’s cacao chocolate chef drops-Rio Caribe 72%
30g plant-based ‘buttery’ block
150g McVities hobnobs
200g Cabernet red cooking wine

Suitable for:
  • Vegan
  • Nut free
  • Dairy free
Allergens:
  • Cereal Gluten
  • Soya
  • Sulphur Dioxide/Sulphites
Please note that whilst every care has been taken to ensure the information contained in these recipes is correct, products are often reformulated by manufacturers. This may affect the nutrition and allergy information; therefore you should always check product labels and not rely solely on the information presented here. In addition, when preparing food for special diets, care must be taken to ensure there is no cross contamination from other foods. Separate cooking vessels and utensils must be used.
Nutritional
Information		 Per
100g		 Per dish
(192g)
Energy 1273 kj
306 kcal		 2445 kj
587 kcal
Fat 21.0g 40.3g
of which Saturate 14.0g 26.9g
Carbohydrate 27.0g 51.8g
of which Sugars 16.0g 30.7g
Fibre 1.8g 3.5g
Protein 2.2g 4.2g
Salt 0.73g 1.40g
Please note that whilst every care has been taken to ensure the information contained in these recipes is correct, products are often reformulated by manufacturers. This may affect the nutrition and allergy information; therefore you should always check product labels and not rely solely on the information presented here. In addition, when preparing food for special diets, care must be taken to ensure there is no cross contamination from other foods. Separate cooking vessels and utensils must be used.
  • Melt the plant-based ‘butter’ and Willie’s chocolate drops together in the microwave and mix well.
  • Crush hobnobs and stir well into the chocolate mix.
  • Line a tart tin with greaseproof paper then press in the biscuit base mix.
  • Place in the fridge to set while making the filling.
  • Bring the red wine and mulled wine spice to the boil, add half the agave syrup and reduce by half.
  • Beat the ‘cream cheese’ until softened and add remaining agave syrup.
  • Bring the Flora plant ‘cream’ to the boil, then add 3g agar agar and whisk for 30 seconds and add to the ‘cream cheese’ mix.
  • Sieve the mulled wine to remove the spice and add half the mulled wine to the ‘cream cheese’ mix and beat until smooth.
  • Set the ‘cream cheese’ filling mix on top of the chilled base and smooth with a palette knife.
  • Bring the rest of the mulled wIne back to the boil then add remaining agar agar and whisk for 30 seconds.
  • Use this to top the ‘cheesecake’ and leave to set for 3 hours minimum.

Plant based dishes use fewer natural resources in their creation than those made with meat, fish or animal derivatives. Here's the comparative impact of this dish if it was made using cheese, cream & butter.

  • CO2 use
    Saving 666 g
  • Land use
    Saving 12 m2
  • Water use
    Saving 1132 L
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