Cheesecake With Raspberries


200g /7 oz/ 1 ½ cups free- from digestive biscuits


50 g/ 1 ¾ oz/1/4 cup vegan butter, melted

600 g/ 1 lb 5 oz/ 2 ¾ 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


1.Preheat the oven to 180°C (160°C fan)/350F/Gas 4 and grease a 23 cm (9in) round spring-form cake tin.

2.Mix the biscuits crumbs with the butter and press into an even layer across the bottom and halfway up the sides of the tin.

3.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.

4.Leave to cool completely in the tin. Then chill for 2 hours.

5.Gently unmould the cheesecake in the tin, then chill for 2 hours.

6.Top each slice with the raspberries and a sprig of mint then serve (optional)

Published by DFV Queen

I have develop a passion for natural and healthy life style, starting with a vegan life style including regular exercising each day. Which helped to feel inspired and happy within myself. my diet is very restricted due to severe allergies! When ever a food triggers a hostile response from the body's immune system the result is an allergy attack, which on occasion may be life-threatening although it's relatively simple to identifying problem foods, avoiding them completely is not always easy. My journey with allergies hasn't been easy "but" it has helped me to becomes a stronger person and would like to share and encourage others to never get discouraged, there's always light at the end of the tunnel if you keep persevering.

%d bloggers like this: