Description
A rich and creamy plant-based cheesecake with a tart raspberry layer, perfect for any occasion.
Ingredients
Scale
- 310 g raspberries (fresh or frozen)
- 40 g sugar
- 15 g cornflour (cornstarch)
- A dash of water
- 200 g plain sweet vegan biscuits/cookies
- 75 g vegan butter (melted)
- 300 g firm silken tofu
- 455 g vegan cream cheese (at room temperature)
- 180 g dairy-free yoghurt or coconut cream (thick part only)
- 150 g sugar (to taste)
- 3 Tbsp lemon juice and grated zest (to taste)
- 15 g cornflour (cornstarch)
- 1 tsp vanilla extract
- A pinch of salt
- Whipped dairy-free cream (for serving)
- Fresh raspberries (for decoration)
Instructions
- Preheat the oven to 160°C/Gas Mark 3. Line the bottom and sides of a 20cm (8in) springform or loose-bottom cake tin with baking paper.
- Prepare the raspberry purée: In a small saucepan, combine the raspberries, 40 g sugar, 15 g cornflour, and a dash of water. Cook over medium heat until the mixture simmers and thickens. Remove from heat and let cool.
- Make the crust: In a mixing bowl, combine the plain sweet vegan biscuits with the melted vegan butter, stirring until the mixture resembles wet sand. Press this mixture firmly into the base of the lined cake tin.
- Prepare the filling: In a blender, combine the firm silken tofu, vegan cream cheese, dairy-free yogurt or coconut cream, 150 g sugar, lemon juice and zest, 15 g cornflour, vanilla extract, and a pinch of salt. Blend until smooth and creamy.
- Assemble: Pour the filling over the crust, smoothing the top with a spatula. Drizzle your raspberry purée on top and use a knife to swirl it gently into the filling.
- Bake for 45-50 minutes until the edges are set, but the center still has a slight jiggle. Allow the cheesecake to cool in the tin before refrigerating for at least 240 minutes or overnight to set.
- Decorate: Once set, remove from the tin, and top with whipped dairy-free cream and fresh raspberries just before serving.
Notes
To enhance flavor, consider using organic ingredients and adjust sweetness to taste.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg