Vegan Baileys Cheesecake Recipe | Dr. Oetker (2024)

FAQs

How much Vege-Gel to use instead of gelatine? ›

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. Allow to set for one hour or until firm.

This product contains less than 0.5% alcohol by volume.

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)

Oetker Vege-Gel is a vegetarian setting agent that can be used in a wide variety of sweet and savoury recipes such as soufflés, jellies, mousses, cheesecakes and terrines. Each sachet is measured to set 1 pint of water and is a great, vegetarian alternative to Gelatine.

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

This is where it all began! Original Irish Cream blends Irish whiskey and spirits with Irish dairy cream and a touch of rich chocolate and vanilla flavours. Pour over ice cream, mix into coffee, or enjoy it with ice for an originally delish Baileys moment.

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.

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.

If selected product is out of stock: expect a delivery time of 10 working days. Expiration date: generally speaking, all products have an expiration date of 1 to 3 years, depending on the product and batch in stock.

Is there a vegan gelatin? ›

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.

Yes, they can. Desserts which contain alcohol usually contain such small amounts of it that it doesn't have any influence.

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.

The real Baileys is manufactured with no egg tracing. It is optional to use eggs in this recipe; however, some websites that offer a homemade version of Baileys have included eggs as an ingredient. If you're concerned about adding eggs, simply don't.

For very hard, firm gels it can be used in ratios of upwards of 6% but the typical range for firmer gels is 1% to 3%. If you are using sheet gelatin you will use 0.27-0.55 sheets per 100 grams of liquid for soft gels and 0.55 to 1.6 sheets per 100 grams of liquid for firmer gels.

To use vegegel all you need to do is whisk it into a warm liquid. The outcome is often brittle, use agar agar when it's ok to have a brittle texture, like dipping a frozen sphere of mousse into agar set jelly. Or alternatively use agar agar to make a fluid gel. Those gels are what a lot of chefs use to look cool.

Generally, one tablespoon of agar agar flakes or one teaspoon of agar agar powder can replace one packet of gelatin. Mix with cold liquid: Unlike gelatin, agar agar requires a brief simmer to activate its gelling properties. However, you should always mix agar agar with cold liquid first.

What can you use as a substitute for gelatin: Agar Agar, Kudzu, Pectin, Cornstarch, Vegan Jel, Guar Gum, Xanthan Gum, Arrowroot or Tapioca Starch, Instant Clear Gel, and Carrageenan. Each of these options is worth exploring and experimenting with since they do work wonders in many recipes!