Vegan cheesecake – just the words make our mouths drool a little..! No dessert is better than a zesty creamy cheesecake on a warm spring day, and this one is the perfect cake to serve at all sorts of occasions.
Vegan lemon and raspberry cheesecake
- 15 digestive biscuits
- 125g non dairy margarine
- 1/2 cup non dairy cream
- 1/2 cup gelling sugar
- 450 g vegan cream cheese
- zest and juice of 1 lemon
- 250 g raspberries
- 1/2 cup water
- 1 cup gelling sugar
- Preheat the oven at 175 degrees. Melt margarine and crush the biscuits in a blender. Combine and press down firmly in the bottom of a cake tin (18 cm diameter). Bake in the oven for 8-10 minutes. Let cool.
- Combine cream cheese, lemon zest and juice in a bowl. Bring cream and sugar to a boil in a bot, cook for about half a minute and then add the cream cheese mixture. Pour the filling over the crust and place in the fridge to set.
- Bring raspberries and water to a boil in a pot and simmer for a few minutes until the berries are mushed. Sieve the mixture to remove the seeds (or keep them as is if you prefer that), add sugar to the pot and cook for about half a minute. Pour the mixture on top of the cream filling, return the cake to the fridge and let it set completely.