Vegan White Chocolate & Raspberry Baked Cheesecake

Vegan White Chocolate & Raspberry Baked Cheesecake

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

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Cooking tools:

  • Springform pan
  • Food processor
  • Hand mixer
  • Oven
  • Saucepan
  • Mixing bowl
  • Whisk
  • Spatula
  • Measuring cup
  • Measuring spoon
  • Fine-mesh sieve
  • Cooling rack
  • Chef's knife
  • Parchment paper
  • Plate

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)

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