Vegan chestnut and orange cheesecake

Step 1

The night before you want to serve the cheesecake, scrape the vanilla bean into the plant-based cream and add the pod. Leave to infuse overnight

Step 2

The next day, remove the pod and add the oat milk, light brown sugar, chestnut purée and orange zest

Step 3

Transfer all the ingredients to a jug and blend using an immersion blender. Put the cream into a whipping siphon with one gas canister

Step 4

For the orange marmalade, first wash the oranges in cold water

Step 5

Bring a pan of water to a simmer and then add the oranges. Poach the oranges until soft, about 1 hour 30 minutes

Step 6

While the oranges poach, make the cheesecake filling. Mix the orange zest into the caster sugar. Whisk the vegan cream cheese, orange-infused sugar and chestnut puree together in a stand mixer. Add the whipping cream and whisk until it is pipeable and thickened

Step 7

Transfer the mixture into piping bags and then pipe into 8cm ring moulds. Tap the filled moulds onto the counter to remove any air bubbles, and then transfer them to the freezer to set

Step 8

For the oat crumble base, mix all the ingredients together, and then roll them out between two sheets of greaseproof paper to a thickness of 3mm

Step 9

Transfer the sheet of oat crumble to the freezer to set for around 15 minutes

Step 10

Preheat the oven to 155°C/gas mark 3

Step 11

Cut the oat crumble base into 8cm rings, and then cut out a hole the size of the hole in the ring mould in the centre (e.g. a 5cm hole)

Step 12

Transfer to the oven and then bake for 14 minutes, or until golden. Set aside to cool

Step 13

Strain off the fruit, and then cut the oranges into 4 once they have cooled slightly. Remove all the seeds then roughly chop the pulp and rind using a food processor

Step 14

Add all the remaining ingredients to a large pan except for the citric acid. Cook the mixture until it reaches 104°C, then remove from the heat

Step 15

Stir the citric acid into the marmalade, and then transfer to a container to cool

Step 16

Remove the cheesecake filling from the freezer 5 minutes before you're ready to serve

Step 17

To plate, place an oat crumble base in the bottom of a bowl. Top it with a cheesecake ring. Add a spoonful of the marmalade in the centre of the cheesecake ring. Fill the ring with a generous amount of the chestnut Chantilly. Grate over some orange zest and chestnuts using a microplane