Method (ladyfingers)

1. Preheat the oven to 180°C fan, and line 2 baking trays with greaseproof paper. This recipe will make around 3-4 trays, so you’ll want to bake 1 tray at a time.
2. Pour the aquafaba (chickpea brine) into a medium / large mixing bowl and whisk on low, adding in the cream of tartar. You will want to use an electric hand whisk or stand mixer with a balloon whisk attachment. Whip on high speed for 5-8 minutes until soft peaks form.
3. While the aquafaba mixture is still whipping on high speed, sprinkle in 150g of the sugar, a little at a time until it’s all in the bowl. Allow this to whip for 5-8 minutes until stiff peaks form. If you can hold the bowl upside down and the meringue doesn’t move or slide out of the bowl, it’s ready.
4. In a separate bowl, combine the oil, yogurt, coconut cream and remaining 30g of sugar. Whisk this together to combine.
5. Use a spatula to carefully fold the meringue mixture into the yogurt mixture, do this in 2-3 stages as you don’t want to and deflate the air we made in the meringue.
6. Sift in the baking powder and flour, carefully fold this in to combine. Fold until there is not dry ingredients visible, be-careful not to over mix.
7. Transfer the mixture into a piping bag fitted with a large round tip nozzle.
8. Pipe lines of the mixture (around 4 inches / 10cm long and 11/2 inches / 4cm wide) onto the lined trays, making sure to space them out as they will spread in the oven.
9. Place 1 tray at a time into the middle of the oven and bake the ladyfingers for 15 minutes, making sure not to burn them. You will know they’re ready when the edges of the ladyfingers turn golden brown.
10. Remove from the oven and allow to cool on the tray before peeling them off the paper and placing onto a wire rack to cool down fully. Repeat until you’ve used up all the mixture.
11. Once cool, keep all the ladyfingers fresh by placing them in a sealed container at room temperature until you need them. You will want to use them on the day of making, or the next day. Don’t leave them too long in the container or they could soften.

Method (base)

1. Line the base of a loose base, deep 8” cake tin with grease proof paper. Add the dairy-free butter into a small saucepan, place on the hob and heat over low until fully melted. Remove from the heat and add into a medium sized, heat-proof mixing bowl.
2. Add the biscuits / cookies to a blender or food processor along with the coffee granules and cocoa, blend until fine. Pour the crumbs into the melted butter and stir together using a wooden spoon or spatula. It should resemble wet sand, and when you press it between your fingers and should hold its shape. Press the mixture in the lined tin, making sure to compact it in using clean hands. The more compact it is, the less likely it will crumble. Place in the fridge while you make the cheesecake filling.

Method (cheesecake filling)

1. The cashew nuts will need to be soaked overnight in water. See notes (at the bottom of the recipe card) for more details.
2. To make a very easy mascarpone for the cheesecake filling, simply pour the soya milk and the lemon juice into a medium-sized saucepan and heat over medium / low. Stir with a balloon whisk to combine then allow it to heat up. Avoid stirring again this will disrupt the mixture (it may not curdle).
3. Allow the mixture to simmer. You’ll begin to see the mixture start to bubble. After a 3-5 minutes, the soya milk should begin to separate and curdle.
4. Once the solids have risen to the top, pour the milky mixture into a cheese cloth. Squeeze the cheesecloth remove any excess moisture / liquids. Tip: be very carefully when doing this as the mixture is hot.
5. Drain the cashew nuts from the water and place them into a food processor/blender along with the dairy-free cream cheese, coconut cream, icing sugar, vanilla and the mascarpone. Whizz up on high speed for around 5 minutes until smooth. Add some more coconut cream if needed. I use a ‘Kitchenaid Powerplus blender’. It’s best to use a high-speed blender if possible as the mixture is quite thick, and you want it as smooth as possible. You might need to stop the mixture a few times and scrape down the sides to make sure everything is incorporated and smooth.
6. Prepare the tin. Place unsoaked lady fingers around the edge of the tin, then pour in 1/2 of the cheesecake mixture.
7. Brew some coffee (espresso or a few teaspoons of coffee granules in some hot water, stir to combine to create a strong coffee. Dunk ladyfingers into the coffee then place in a neat layer on top of the cheesecake filling (refer to video for example). 
8. Pour the remaining cheesecake mixture on top then repeat with another layer of coffee dunked ladyfingers. Tap the cheesecake onto the worktop to remove any air bubbles. 
9. Place into the fridge overnight to set.
10. Once set, remove from the fridge. Remove the cheesecake from the tin, it should just push out if using a loose base cake tin (highly recommended).
11. Place the cheesecake on a serving plate, cake stand or whatever you plan on serving the cheesecake on.
12. In a stand mixer with balloon whisk attachment or in a bowl with a hand whisk / electric hand whisk whip up the cream until it holds a peak. 
13. Transfer the whipped cream into a piping bag fitted with a round tip nozzle.
14. Pipe little bulbs over the entire top of the cheesecake.
15. Finish with a dusting of cocoa powder.
16. Use a sharp knife to cut the cheesecake into slices, serve and enjoy!