Recipe: raspberry and lemon cheesecake

Recipe: raspberry and lemon cheesecake

Published on

by Hannah Pinchin of Hannah Banana Bakery.

SERVES 8

Ingredients:

Biscuit base

  • 300g Vegan digestive biscuits (or lotus spread biscuits for a spicy twist)
  • 3tbsp Vegan margarine 

Zingy lemony middle

  • 225g Cashew nuts (soaked in water over night or boiled for 10 minutes)
  • 125ml Maple syrup
  • 250 ml Coconut cream
  • 50ml Fresh lemon juice (1 large lemon)
  • Zest of 1 large lemon (unwaxed)
  • 70g Coconut oil (melted)

Jammy and creamy toppings (optional)

  • ¼ jar of raspberry jam
  • 250 ml coconut cream (refrigerated over night)
  • 25g-75g Icing sugar (depending on desired thickness)
  • 1tsp vanilla essence
  • Fresh raspberries, mint leaves and a lemon for garnish 

 

Method:

  1. Line an 8” round loose-bottomed cake pan with greaseproof paper and set to one side.
  2. Add the biscuits to a food processor and blend until crumbs.
  3. Heat the margarine in the microwave for 20 seconds until melted then stir it into the biscuits.
  4. Pour the mix into the cake pan and press it down firmly using the back of a spoon.
  5. Add all the zingy lemony middle ingredients into a blender and process until smooth.
  6. Pour mixture over the biscuit base and smooth the top using the back of a spoon.
  7. Place the cheesecake into the freezer for at least 2 hours until set.
  8. Once set, remove from the cake pan and gently peel away the greaseproof paper.
  9. Whisk together the coconut cream, icing sugar and vanilla essence and spoon into a piping bag with a 1M nozzle.
  10. Pipe swirls around the top of your cheesecake.
  11. Warm the jam in the microwave for 20 seconds and smooth into the middle of the cheesecake.
  12. Garnish with fresh raspberries, mint leaves and fresh lemon slices.

About Hannah

Hannah grew up vegetarian before making the transition to vegan in 2002. She is extremely passionate about vegan cooking and has spent years writing and distributing “Southcoast vegan cooking zine” as well as regularly contributing vegan recipes to Last Hours zine and cookbooks including “Another Dinner is Possible” and “Lickin’ the Beaters 2”.  She currently owns and bakes at Hannah Banana Bakery, a multi award winning 100% vegan bakery based in Southampton.