Vegan Plum & Crème Fraiche Cheesecake
1 cup icing sugar
1 1/2 tsp vanilla essence
2 tsp corn flour
3 Tbsp fresh lemon juice
22g (one packet) of Fresh As freeze dried plum slices
1 Tbsp tinned beetroot juice (for extra natural colour)
1 packet Gingernut biscuits (Use Kea Cookies for a delicious gluten-free version)
1/4 cup melted dairy-free margarine (we used Nuttalex)
Blend the Gingernut biscuits in a food processor until they form a fine crumb. Add melted margarine and blend until a sticky crumb mixture is formed.
Add crumb mixture to a greased 9inch springform cake tin, and press the mixture down firmly. Place the base in the freezer for minimum of 20 minutes.
Cube Angel Food Cream Cheese and add to food processor with lemon juice and vanilla essence. Blend thoroughly until no lumps, this can take 5 minutes. Add icing sugar and corn flour and blend until mixed through.
Take out one third of the cream cheese mixture, and place to the side.
Take most of the packet of the Fresh As freeze dried plums and crumble into smaller pieces, keep a few larger pieces for garnish. Add the crumbled plum to the remaining 2/3 cream cheese mixture in the blender, along with the beetroot juice. Blend for another 3-5 minutes.
Take the base out of the freezer and dollop cheesecake filling on top the base using a spoon, and alternating between the plum mixture and the plain mixture, mixing together as you go to create a marbled effect.
Place cheesecake in fridge for a minimum of 2 hours, ideally leave overnight.
Garnish with the remaining Fresh As freeze dried plum pieces right before serving!