First time I’ve ever made a cheesecake and it’s vegan and amazingly delicious. The contrast between fresh and sweet was perfect.
What you need
- 15 biscuits ( I used Digestive)
- 75g dairy free butter
- 2 packages of dairy free cream cheese (tofutti or other option. Around 450-500g)
- 1 dl dairy free cream ( I used oatlys oat cream)
- 1 dl “jelly sugar”
- Zest of one lime
- 250g raspberries
- 1dl water
- Juice of one lime
- 2 dl “jelly sugar”
Put the oven on 175 degrees Celsius. Melt the butter and mix with the ground up biscuits. Put in a round form with removable sides. Bake in the oven for about 7-10 minutes.
Put the dairy free cream and jelly sugar into a saucepan and bring to a boil. Let it boil for about 30 seconds.
Make the cream cheese soft by beating it with a mixer. Put in the lime zest and then mix with the jelly sugar mixture from the saucepan. And pour it over the biscuit base and store somewhere cool for it to set.
Bring the raspberries, lime juice and water to a boil and let it boil softly for a couple of minutes. Then drain the raspberry juice into a bowl and throw away the seeds. Bring the Raspberry juice and jelly sugar to a boil for about 30 seconds. Pour onto the cheesecake and store it in the fridge or somewhere cold until the jelly on top has set and become solid.