Vegan White Chocolate Cheesecake with Raspberry Coulis
A rich, creamy no-bake vegan white chocolate cheesecake with a tart raspberry sauce on a nutty gluten-free crust, it's delicious, moreish and easy!
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Cooking tools:
- Springform pan
- Blender
- Fine-mesh sieve
- Kitchen scale
- Double boiler
- Saucepan
- Stove
- Mixing bowl
- Spatula
- Spoon
- Chef's knife
- Skewer
- Measuring spoon
- Measuring cup
- Refrigerator
- Freezer
- Airtight container
Ingredients
- 100 g Ground Almond
- 3 tbsp Vegan Butter or Coconut Oil (melted)
- 2 tbsp Sugar
- pinch of Salt
- 140 g Vegan White Chocolate
- 350 g Silken Tofu
- 200 g Raspberries (fresh or frozen)
- 125 g Water
- 1 tbsp Cornflour or Arrowroot Flour
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