Baked Biscoff Cheesecake - Vegan Recipe Club
This cheesecake is the ultimate indulgence! You'll only need a small bite so there'll be lots to go around – perfect for a big Christmas dinner :)
Ingredients
- Base
- 200g vegan digestive biscuits (eg McVitie’s, some of the supermarket ‘free-from’ and own brands are vegan – check the ingredients first)
- 200g Lotus Biscoff
- 170g/¾ cup vegan margarine/spread
- 1 tbsp coconut oil
- Cake
- 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 coconut milk
- 150g/¾ cup golden caster sugar
- 6 tbsp plain flour, sieved (use GF if appropriate)
- 4 tbsp corn flour
- 250g/1 heaped cup Lotus Biscoff Smooth Caramelised Spread
- Pinch of salt
- 1-2 tsp vanilla paste or extract
- 1 tsp lemon juice (fresh or bottled)
- Topping
- 150g/⅔ scant cup Lotus Biscoff Smooth Caramelised Spread
- Vegan whipped/squirty cream (optional)
- Extra Lotus Biscoff (optional)
- Crushed Lotus Biscoff for sprinkling (optional)
- Grated vegan white chocolate (optional)
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