Serves 10
Prep Time: 3 hours 50 minutes
Ingredients
Crust
300g vegan cookies
100g caster sugar
150g plant-based butter
“Cheesecake” Filling
800g BioCreamy Original Flavour
330g coconut cream
200g cater sugar
25g cornstarch
2 tsp vanilla extract
2 tbsp lemon juice
Berry Sauce
250g berries (fresh or frozen)
50g caster sugar
Zest of 1 lemon
To Serve
Fresh berries
Method
To make your crust, start by crushing your vegan cookies and melting your plant-based butter. Combine these ingredients, along with sugar, in a large bowl until a malleable crumb has formed. Line a greased 20cm springform pan. Add the crust to the pan and press down firmly and evenly. The crust should cover both the base and the sides of the tin (3-4cm high).
To make the “cheesecake” filling, use electric beats or whisk to beat the BioCreamy Original Flavour in a large bowl until soft and creamy. Add the remainder of the filling ingredients and whisk until smooth.
Pour the “cheesecake” filling into the pre-pared crust and spread evenly using a spatula.
Place in a preheated oven (180C) and bake for 50 minutes. Do not open the door during this time.
To make the berry sauce, add all ingredients into a blender and pulse until combined. If using frozen berries, ensure these are thawed prior to blending.
After the 50 min baking time has lapsed, turn the oven off (leaving oven door closed). Allow the “cheesecake” to sit in the oven for 10 more minutes. It will still be fluid, so be careful when handling.
Remove “cheesecake” from the oven and allow to sit for a further 30 minutes.
Place the “cheesecake” in the fridge and allow is to chill overnight, before serving the following day.
Serve with your berry sauce and fresh fruit.
Enjoy!