Vanilla Cheesecake
Luscious rich and creamy cheesecake that’s perfect with your favourite fruity toppings.
Ingredients
- 90g plain vegan biscuits of your choice
- 60g vegan butter/margarine, melted
- 550g Angel Food cream cheese
- 160ml full-fat coconut cream
- 1/3 cup icing sugar
- ½ teaspoon vanilla extract
Method
- 1
1. First, make the crust: melt the margarine and make the biscuits into crumbs (either using a food processor or put them in a plastic bag and crush ‘em with a rolling pin). Combine melted marge and crumbs, stir well.
- 2
2. Press this mixture evenly into the base of a springform or loose-bottom cake tin. Refrigerate it while you prepare the filling.
- 3
3. Measure the cream cheese and coconut cream into a microwave safe bowl and heat gently in microwave until cream cheese is very soft. (If it melts completely, that is fine too.) Transfer into a food processor with icing sugar and vanilla. Blend for a couple of minutes, scraping down the sides as necessary. Taste for sweetness: you may wish to add a little more icing sugar if you prefer a sweeter cheesecake.
- 4
4. Pour the cream cheese filling onto the biscuit base in the cake tin, spreading it evenly. Refrigerate the cheesecake overnight to set.
- 5
5. To serve the next day, gently slide a thin knife around the edges to detach the filling from the cake tin. Carefully remove the cheesecake from the tin. Top with your desired toppings – we used mango puree and raspberries. Some crunchy toasted peanuts work well too.
Notes: I used a small tin (12cm diameter), which made a cheesecake 5cm tall – and it was plenty for 8 servings. Sadly this recipe is not suitable for freezing as the texture becomes crumbly. It will keep in the fridge for a week.
