Baked Raspberry and Lemon Cheesecake

Serves 8

This is a showstopper of a dessert and so simple to make. I really struggle with baking and I've made this a few times now, with each time as successful as the last! Simple ingredients blended together and baked make for a creamy, flavour packed dessert that will impress at any Sunday lunch or dinner party. You can eat it warm but it tastes far better allowed to cool and refrigerated to cold before serving.

Base:

  • Vegan Biscuits (I used Tesco Oat Biscuits)

  • 1 tbsp vegan butter

Top:

  • 2 cartons of Silken Tofu (700g)

  • 125g (pre-soaked weight) of cashews (soak overnight or boil for 10 minutes before use)

  • 3 tbsp of caster sugar

  • rind and juice of 3 lemons

  • 2-3 handfuls of rasperries

  • 1 tbsp of vegan cream cheese

Sauce:

  • handful of frozen berries

  • 1 tbsp of soft brown sugar

Method:

  1. Crush enough oat biscuits to line the base of your tin with a rolling pin.

  2. Melt 1 tbsp of vegan butter and mix into the crushed biscuits.

  3. Grease the baking tin with vegan butter.

  4. Press the biscuit mix into the base of the tin and bake for 5-10 minutes at 160.

  5. Meanwhile blend the tofu (drain any liquid in the carton first), cashews, sugar, lemon rind and juice and cream cheese.

  6. Mix the raspberries into the creamy mix.

  7. Remove the base from the oven and pour the mix into the tin.

  8. Bake at 160C for 45-60 minutes. Remove once the cheesecake has browned and firmed.

  9. Best served cold, allow the cheesecake to cool and then refrigerate.

  10. Optional topping: place a handful of frozen berries in a bowl with 1 tbsp of soft brown sugar in the microwave for 1-2 minutes. Mix through and it will form a sweet and tangy berry sauce.

© 2017 by Nicola Betteridge