Vegan White Chocolate & Raspberry Baked Cheesecake

Name: Vegan White Chocolate & Raspberry Baked Cheesecake
Ingredients: 400g/14 oz vegan digestive biscuits (eg McVitie’s Light, some of the supermarket ‘free-from’ and own brands are vegan, check the ingredients first) (use GF if appropriate); 170g/¾ cup vegan margarine/spread; 2 tbsp coconut oil; 100g/1 cup ground almonds; 500g/4¼ cups vegan cream cheese (eg Bute Island, Tofutti, Tesco, Sainsbury’s, Violife); 1 x 400ml tin/1½ cups plus 1 tbsp of coconut milk; 150g/¾ cup caster sugar; 6 tbsp plain flour, sieved (use GF if appropriate); 4 tbsp corn flour; 1 tbsp coconut oil, melted; 150g/1 cup vegan white chocolate (eg IChoc, Organica, Sainsbury’s free-from); Pinch of salt; 1-2 tsp vanilla paste or extract; 1-2 tsp lemon juice (fresh or bottled); 100g/¾ cup raspberries (optional); 170g/1⅓ cups raspberries; 2 tbsp raspberry jam; 300g/2 cups icing sugar, sieved; Selection of mixed berries and fresh mint for decoration (optional)

www.veganrecipeclub.org.uk

This is a truly indulgent, decadent cake which goes down an absolute treat with all who receive it! All the non-vegans who have tried this cake haven't been able to...

View full recipe on www.veganrecipeclub.org.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.veganrecipeclub.org.uk.

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Ingredients

400g/14 oz vegan digestive biscuits (eg McVitie’s Light, some of the supermarket ‘free-from’ and own brands are vegan, check the ingredients first) (use GF if appropriate)
170g/¾ cup vegan margarine/spread
2 tbsp coconut oil
100g/1 cup ground almonds
500g/4¼ cups vegan cream cheese (eg Bute Island, Tofutti, Tesco, Sainsbury’s, Violife)
1 x 400ml tin/1½ cups plus 1 tbsp of coconut milk
150g/¾ cup caster sugar
6 tbsp plain flour, sieved (use GF if appropriate)
4 tbsp corn flour
1 tbsp coconut oil, melted
150g/1 cup vegan white chocolate (eg IChoc, Organica, Sainsbury’s free-from)
Pinch of salt
1-2 tsp vanilla paste or extract
1-2 tsp lemon juice (fresh or bottled)
100g/¾ cup raspberries (optional)
170g/1⅓ cups raspberries
2 tbsp raspberry jam
300g/2 cups icing sugar, sieved
Selection of mixed berries and fresh mint for decoration (optional)