Vegan cheesecake recipe

Vegan cheesecake: the recipe for the lactose-free variant with berries

ingredients

For the base

vegan shortbread

200 gr

Margarine

90 gr

For the cream

Vegan cream cheese spread

350 gr

fresh vegetable cream

300 ml

Powdered sugar

150 gr

Lemon

Vanilla powder

For the raspberry sauce

Raspberries

125 gr

Vanilla icing sugar

40 gr

Lemon juice

6 ml

for the finish

mixed berries

200 gr

Fresh mint

How to make vegan cheesecake

Step 1

Collect the biscuits in the bowl of a mixer and blend them until they are reduced to a powder1.

Step 2

Transfer them into a bowl, add the warm melted margarine2, previously melted in a bain-marie, and mix carefully.

Step 3

With the help of the back of a spoon, compact the biscuit mixture on the bottom of a 20 cm diameter springform pan lined with parchment paper3; then let the base harden in the fridge for half an hour.

Step 4

On the side, work the vegan cream cheese in a bowl with half the icing sugar, the grated lemon zest and a pinch of vanilla powder4.

Step 5

Whip the cream firmly with the remaining icing sugar5.

Step 6

Incorporate the whipped cream into the prepared cream6, mixing briefly with the whisk at minimum speed.

Step 7

Pour the creamy mixture obtained on the biscuit base, level the surface well7and put in the fridge for at least 12 hours.

Step 8

Prepare the raspberry sauce: collect the fresh raspberries in a thick-bottomed saucepan with the sifted icing sugar and lemon juice8. Put it on a gentle flame and let it all simmer gently for a couple of minutes, stirring frequently.

Step 9

Sift the raspberry compote with a fine mesh sieve9, in order to obtain a smooth and velvety sauce, and let it cool in the fridge until serving.

Step 10

Once the rest time has elapsed, unmold the cheesecake onto a serving plate and pour the raspberry sauce onto the surface10.

Step 11

Garnish with whole berries and a few fresh mint leaves11.

Step 12

Cut the vegan cheesecake into slices12, bring to the table and serve.