Chocolate Cheesecake with Raspberry Topping

This is a really decedent desert that takes a little bit of time to make but the results are well worth it. I’ve always loved cheesecake and used to make them a lot before I turned vegan. Once I discovered that you could live on a plant-based diet and still have cheesecake… that was me sold! This recipe is easily made gluten-free, just swap the biscuit base for a gluten-free alternative. You may need to add some sugar as some gluten-free biscuits are not as sweet.


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Prep time: 20 minutes. Cooking time: 15-20 minutes. Chilling time: 2-3 hours.
Makes 4

Ingredients:
For the base:
150g (half packet) oat biscuits. Check ingredients as some are vegan and some are not.
30g vegan margarine, melted.

For the Cheesecake Filling:
350g silken tofu
100g creamed coconut
100ml vegan cream
60g soft, white vegan cheese
100g sugar
1 tsp vanilla extract
100g dark chocolate

For the Topping:
300g fresh raspberries
200g sugar


Method:

First make your base. Crush the biscuits in a bowl. You can do this with a food processor if you like but I hate the extra washing up so I use a rolling pin. Once they are like rough breadcrumbs mix in your melted butter until thoroughly combined. Select four glass desert dishes and put a quarter of the base into each one, pressing down with your fingers or a spoon to compress them. Put the glasses in the fridge and chill for half an hour.
Next put all your filling ingredients, except for the chocolate, into a blender and puree until the mixture is smooth. Break the chocolate up into small pieces. Heat it in a bowl in the microwave for about a minute, or until it is partially melted. Stir the chocolate pieces for a few minutes while the rest of it melts. Allow to cool for 5 minutes and then pour into the cheesecake mixture. Puree once more. Pour this mixture into the glass bowls on top of your biscuit base, remembering to leave a small amount of space for the topping. Place the glasses back in the fridge for 2 hours.


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In the meantime, put your raspberries and sugar into a pan and heat until it starts to bubble. Simmer gently for 15-20 minutes until a thick jam-like consistency is formed. Turn off the heat and leave to cool for a couple of minutes. Pass the raspberries through a strainer to remove the seeds. You can leave a few in if you like for aesthetics, but trust me, you don’t want to be spending your desert time picking seeds out of your teeth!

Leave the jam to cool and then spoon on top of the cheesecake. Chill for one more hour and you are good to go.


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