Vegan vanilla cheesecake

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

Instructions

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.        Press this mixture evenly into the base of a springform or loose-bottom cake tin. Refrigerate it while you prepare the filling.

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.        Pour the cream cheese filling onto the biscuit base in the cake tin, spreading it evenly. Refrigerate the cheesecake overnight to set.

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, raspberries and toasted peanuts.

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.