Recipes

Light and Luscious: Savor the Delights of a Vegan Cheesecake with Berries

Indulge in the sheer pleasure of a delightful, dairy-free dessert with our vegan cheesecake recipe! Rich in tantalizing layers and crowned with a vibrant berry sauce, this cheesecake ensures that every bite is a burst of refreshing, tangy sweetness.

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Ingredients:

For the Base:

  • 200g vegan shortbread
  • 90g margarine

For the Cream:

  • 350g vegan cream cheese spread
  • 300ml fresh vegetable cream
  • 150g powdered sugar
  • Zest and juice from 1 lemon
  • Vanilla powder, to taste

For the Raspberry Sauce:

  • 125g raspberries
  • 40g vanilla icing sugar
  • 6ml lemon juice

For the Finish:

  • 200g mixed berries
  • Fresh mint, to taste

Method:

Preparing the Base:

  1. Blend the Biscuits: Using a mixer, blend the vegan shortbread into a fine powder.
  2. Mix and Set: Combine the powdered biscuits with melted margarine and press the mixture onto the bottom of a 20 cm springform pan. Allow it to set in the fridge for 30 minutes.

Crafting the Cream:

  1. Combine Ingredients: Mix vegan cream cheese, half of the powdered sugar, lemon zest, and vanilla powder in a bowl.
  2. Whip the Cream: In a separate bowl, whip the vegetable cream with the remaining sugar until it forms stiff peaks.
  3. Merge: Gently fold the whipped cream into the cheese mixture and spread it evenly over the biscuit base. Refrigerate for at least 12 hours.

Raspberry Sauce Magic:

  1. Cook the Sauce: Simmer raspberries with vanilla icing sugar and lemon juice, stirring frequently for a few minutes.
  2. Strain and Cool: Sift the mixture to achieve a smooth sauce and let it chill in the fridge.

Final Touches:

  1. Unveil the Cheesecake: Once set, carefully unmold the cheesecake onto a serving plate.
  2. Top it Up: Lavishly layer the raspberry sauce over the cheesecake.
  3. Decorate: Adorn with fresh mixed berries and mint leaves.
  4. Serve: Slice, share, and bask in the delight of your guests!

This velvety, lemon-scented vegan cheesecake not only caters to the lactose intolerant and vegans but is also a heavenly treat that can be enjoyed by all. With its seamless layers of crumbly base, creamy filling, and tangy raspberry sauce, it’s an embodiment of luscious, guilt-free indulgence.

Handy Tips:

  • Consider using soy butter as a margarine alternative for a neutral and delicate flavor.
  • If you wish, garnish with other items like chopped pistachios or cocoa beans for an extra flavor punch!
  • Ensure to respect cooling times for a creamy yet firm texture. A brief stint in the freezer just before serving can assist with slicing while maintaining creaminess.

Storage:

Refrigerate in an airtight container for up to 2 days, or freeze without the topping (after the initial fridge set) for up to 2 months.

Every slice of this vegan cheesecake promises a melt-in-the-mouth experience, making it a perfect close to a meal or a sumptuous snack for a friendly gathering. This dish is not just a dessert; it’s a celebration of flavors without compromise on dietary preferences.

Note: Adjustments might be made according to personal taste and preferences. Always ensure ingredients are in line with dietary needs.

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