Vegan Lemon Curd Cheesecake
Ingredients
- Lemon curd: Juice and grated rind of 1 lemon - 3 tbsps
- 1 1/2 tsp cornflour
- 3 oz / 85g white caster sugar
- 2 1/2 oz / 70g vegan margarine
- And the cheesecake recipe was just a normal recipe where I changed to vegan products instead :) 250g digestive biscuits
- 125g butter in room temperature
- 600g cream cheese ()
- 60g caster sugar
- 200ml cream
Preparation
Dissolve cornflour in a little juice
Put rest of ingredients into a saucepan and heat until sugar has dissolved
Gradually add this mixture to the cornflour mix, stirring well
Return all to the pan and boil until mixture coats the back of a spoon - not more than 1 minute
Put into a warmed jar and cover with greaseproof paper until cold
Replace greaseproof with lid and store in fridge
And the cheesecake recipe was just a normal recipe where i changed to vegan products instead :) 250g digestive biscuits
G butter in room temperature
G cream cheese (@oatlysab)
G caster sugar
Ml cream
So digestives and margarine in the base
Then cream cheese,whipped cream, sugar and mix the lemon curd into the mix and then top the base and into the freezer to set! and then you can top the cake with more lemon curd if you want :)
Dissolve cornflour in a little juice
Put rest of ingredients into a saucepan and heat until sugar has dissolved. Gradually add this mixture to the cornflour mix, stirring well
Return all to the pan and boil until mixture coats the back of a spoon - not more than 1 minute. Put into a warmed jar and cover with greaseproof paper until cold
Replace greaseproof with lid and store in fridge
So digestives and margarine in the base
Then cream cheese,whipped cream, sugar and mix the lemon curd into the mix and then top the base and into the freezer to set! And then you can top the cake with more lemon curd if you want