VEGAN RASPBERRY AND LEMON CHEESECAKE
Recently I’ve been all about cakes.
Okay that’s a lie – I’ve always been all about cakes. But aside from that, in the past few weeks I’ve decided to improve on my cake baking skills and enroll in a cake making course! It’s something I’ve talked about for a while, and something I’ve certainly always been interested in, so I figured when the opportunity arose, why not?
And you, my lovely lovely readers, will get all the benefits of my cake successes and (although hopefully not too many) you’ll learn just how many ways one can mess up very easy icing techniques. Can’t wait.
So over this next while I’ll keep you filled in on my cake making business diploma, or at least the sweet treats that comes out of it!
But in the mean time, it’s been a while since I shared any cakes on the blog. I decided this one might be a nice place to start – it’s a vegan raspberry cheesecake that tasted absolutely delicious.
300g vegan digestives (or other similar biscuits of choice)
1 tablespoon caster sugar
Filling and topping:
2 lemons (used for juice)
250ml soy cream
2 packs of silken tofu
150ml sunflower oil
250g caster sugar
4 tablespoons of cornflour
200g raspberry jam
(I’ve seen recipes use fresh raspberries and sugar for the topping, but if you’re in a rush, jam works perfectly!)
1. Preheat the oven to 180°C. Line your cheesecake tin with parchment paper.
2. Blend the biscuits in a food processor until they become crumbs. Melt the margarine and add to the crumbs.
3. When thoroughly mixed, spoon the mixture into the cheesecake tin and pat down to form the cheesecake base. Place in the fridge to set.
4. Meanwhile, add the tofu to the (cleaned out) food processor along with the juice of the two lemons, the soy cream, the cornflour, the oil and the caster sugar. Blend the ingredients together until the texture is smooth.
5. Transfer the tofu mixture to the cheesecake tin and cover the base with it. Spread evenly throughout the tin.
6. Place the cheesecake mixture in the oven and cook for approx. 50 mins.
7. Once the cake has set and been removed from the oven, leave it sitting out on the kitchen counter to cool.
8. When the cake is entirely cool, cover with a thin layer of the raspberry jam. Feel free to decorate with additional fresh raspberries if you have them to hand. Return the cake to the fridge and leave for at least an hour to set fully.
Finally, remove the cake from the tin, cut and serve!
Note: This recipe is actually quite versatile, so feel free to play around with it a bit. I’ve noticed that some versions of this cheesecake use gingernut biscuits for the base, or add more lemons to the filling (if you like a strong lemon taste) or, as I mentioned above, used real raspberries for the topping instead of jam. Whatever suits you! But if you find a version of the recipe that works quite well, please do get in touch and send me a photo!