Vegan Baileys Cheesecake Recipe | Dr. Oetker (2024)

FAQs

What are the ingredients in Dr Oetker cheesecake? ›

One sachet (6.5g) sets 1 pint (570ml) of liquid. To dissolve the Vege-Gel pour at least 200ml of cold liquid into a jug or small bowl. Sprinkle the Vege-Gel onto the cold liquid and stir until completely dissolved.

Sprinkle the Vege-Gel onto the cold liquid and stir until completely dissolved. Heat the mixture to boiling point, use in accordance with your recipe. Work quickly throughout each step of the recipe as the mixture will set very quickly.

These 7 ingredient beauties begin with a 2-ingredient crust! Dates and raw walnuts (or almonds) – that's all you need. Whirl and set aside. Next up, the 5-ingredient filling: Soaked cashews, coconut milk, coconut oil, lemon juice and agave nectar.

Using Cream and cornstarch is a valid option if you want a cheesecake that has the milky taste that cream brings and the thickness and texture that cornstarch adds.

Plant-based gelatin alternatives

Cornstarch and agar agar (an algae-based product found in the seaweed section) have both been used to successfully replicate these tricky textures. Like gelatin, both cornstarch and agar agar are activated when combined with a hot liquid.

Oetker Vege-Gel Sachet - Vegetarian and Vegan Substitute for Gelatine, Baking Ingredients, Setting Agent for Jelly, Custards, Fillings, Multicoloured,195 g, Pack of 10x (3x6. 5g)

Gelatine is a versatile setting agent used in both sweet and savoury cooking - from souffles to mousses and homemade ice cream and gummy sweets. Our powdered gelatine is beef gelatine, and we also offer Dr. Oetker Vege-gel, a vegetarian alternative.

Vegan. Baileys. A joyous blend of sweet almond oil, cane sugar and a touch of real vanilla. Creamy as anything, but with zero dairy…

Grease a cake tin with a removable bottom and the spoon the biscuit base into the tin. Press firmly and evenly into the cake tin and then allow to set for 1 hours in the fridge. Lightly whip the cream cheese in a large bowl, add the baileys and the sugar and stir until smooth.

Why is Baileys so creamy? ›

The fusion of Irish whiskey, cream, and cocoa flavour contributes to its distinct and creamy taste. These components work together to produce a smooth, decadent flavour that many people find appealing.

Preparation and Usage

One sachet (6.5g) sets 1 pint (570ml) of liquid. To dissolve the Vege-Gel pour at least 200ml of cold liquid into a jug or small bowl. Sprinkle the Vege-Gel onto the cold liquid and stir until completely dissolved. Heat the mixture to boiling point, use in accordance with your recipe.

Vege-gel is a commercially created product made for cullinary use. It is a mixture of carageenan, locust bean gum and other substances. The gum helps to stop the gel being so brittle, and stops the prepared gel from 'weeping' - an important difference from the pure agar agar powder.

7 Great Vegan Substitutes for Gelatin: The Takeaway

Agar agar is and always will be your best bet, as it can do just about any of the things regular gelatin can, while other ingredients like cornstarch and xanthan gum can work in some instances but not others.

INGREDIENTS: Sugar, corn starch, brown sugar, whey, egg yolks, nonfat milk cream, carrageenan, disodium phosphate, artificial flavor, tetra sodium pyrophosphate, beta carotene color, sodium caseinate (milk), soy lecithin, BHA (A preservative). Contains Milk, Eggs, Soy. May contain traces of Gluten.

Cheesecake is a dessert made with a soft fresh cheese (typically cottage cheese, cream cheese, quark or ricotta), eggs, and sugar. It may have a crust or base made from crushed cookies (or digestive biscuits), graham crackers, pastry, or sometimes sponge cake.

Enriched Wheat Flour, Water, Mozzarella Cheese (milk And/or Ultrafiltered Milk, Salt, Bacterial Culture, Calcium Chloride, Microbial Enzymes), Tomato Puree (tomatoes, May Contain Citric Acid), Pepperoni [pork, Salt, Spices, Sugar (dextrose), Water, Onion Powder, Spice Extracts, Garlic Powder, Ascorbic Acid, Sodium ...

Some no-bake cheesecakes are set with gelatine to give them a mousse-like texture.