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Truffle Maple Baked Cheesecake

Enjoy a TRUBEL twist on the traditional cheesecake with this recipe using our unique Truffle Maple Syrup. Inspired by creating vegan and gluten free cakes, Raffo & Ridgeway have created this delightful cheesecake for us using the TRUBEL White Truffle Maple Syrup. The simple recipe means you can create it easily and enjoy a touch of luxury in your next celebration cake. 

Servings

8 portions

Timing

Approx 3 hours

Notes/Tips

• You will need to chill the base for a couple of hours so give yourself plenty of time to make this delicious cheesecake

• This cheesecake is suitable for vegans and vegetarians and looks amazing as a celebration cake.

• You will need a cake tin with a loose bottom and a blender to get the best results. 

Ingredients

  • 1 x pack of firm tofu 120g
  • 9 Tbsp TRUBEL White Truffle Maple Syrup
  • 10g / 2 Tsp vanilla extract
  • 1pc vanilla pod
  • 60g / 4 Tbsp cornflour
  • 400ml / 1 tin coconut milk
  • Juice of 1/2 lemon – 4 Tbsp
  • Zest of 1 lemon

For the base

  • 250g / 1 pk Biscoff biscuits
  • 100g melted margarine

Decoration

  • Edible Flowers
  • TRUBEL White Truffle Maple Syrup
  • Lemon Zest

Method

  1. Make the base first by melting all of the margarine in a mixing bowl and blitzing the pack of Biscoff biscuits in a food processor
  2. Mix the biscuit crumbs with the melted margarine in a baking tin with a loose bottom. And press the base down so it’s well packed and chill in the fridge for approximately 2 hours
  3. Heat the coconut milk in a saucepan with the vanilla pod, once the vanilla pod is warmed, scrape out the vanilla seeds and mix into the coconut milk. Leave the mixture to cool
  4. Break up the Tofu into pieces and blitz in a food processor until it becomes a smooth and creamy
  5. Mix the White Truffle maple syrup and the vanilla extract into the Tofu
  6. Slowly add coconut milk, corn flour, lemon juice and lemon zest. Mix until its smooth and once the base is fully chilled, pour the mixture onto the base.
  7. Bake at 180c for 30 minutes
  8. Once cooled, remove from the tin and decorate using lemon zest, edible flowers and a drizzle of maple syrup.

This white truffle maple syrup cheesecake tastes delicious and it’s suitable for Vegans and Vegetarians.

 

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