Cheesecake with Raspberries
Ingredients
- 200g /7 oz/ 1 1/2 cups free- from digestive biscuits
- crushed
- 50 g/ 1 3/4 oz/1/4 cup vegan butter, melted
- 600 g/ 1 lb 5 oz/ 2 3/4 cups vegan cream cheese
- 150 ml/ 5 fl. oz/ 2/3 cup soured vegan cream
- 175 g/ 6 oz/3/4 cup castor (superfine) sugar
- 1 tsp vanilla extract
- TO Serve
- 4 handfuls raspberry, washed
Preparation
Preheat the oven to 180°C (160°C fan)/350F/Gas 4 and grease a 23 cm (9in) round spring-form cake tin
Mix the biscuits crumbs with the butter and press into an even layer across the bottom and halfway up the sides of the tin
Whisk together the remaining cheesecake mixture on top of the biscuits base and bake for 50 minutes or until the the centre is only just set
Leave to cool completely in the tin. Then chill for 2 hours
Gently unmould the cheesecake in the tin, then chill for 2 hours
Top each slice with the raspberries and a sprig of mint then serve (optional)
