I’ll be honest, since turning even veggie, cheesecake hasn’t been something that I’ve very often found I’m able to have. A lot of recipes call for gelatin which I’ve always found strange but each to their own. In my The Vegan Kind subscription box this month (you can see my post on this >>here<<) there was a recipe card for a white chocolate and raspberry cheesecake from the amazing Sophie Bullimore. If you’re a vegan and don’t already follow her, you’re missing out so I highly recommend going to give her a follow for vegan inspiration.
Now as I mentioned in my video, we’ve got raspberry bushes outside and we’re picking them faster than we can eat them, so this was a perfect recipe for me to use some of them up! I’ll be honest, I used Sophie’s recipe as a inspiration but I swayed a little bit because I was either a) too stingey to buy more than one when I only needed like 30g, b) I couldn’t find it, c) I forgot cause it’s me. So let’s get cooking.. well not cooking as there’s no cooking involved.
If you want to make this cheesecake not half arsed like me, then check out the full recipe from Sophie here: White Chocolate and Raspberry cheesecake.
320g digestive biscuits
120g butter, melted
250ml plant based single cream
1tbsp corn starch
170g dairy free cream cheese
1tbsp caster sugar
120g icing sugar
200g free from white strawberry chocolate
- Crush all of the digestives and then add the melted butter, making sure it’s all mixed together. Then use this mixture to create an even layer at the bottom of a lined cake tin. Leave to set for 1 hour.
- In a bowl, add the cream cheese, icing sugar and tbsp of sugar and cream together until nice and fluffy.
- In another bowl, add the cream and whisk until it’s nice and frothy. At this point, I also added corn starch to try and thicken it up a bit (cause I realised I had the wrong cream) but it’s okay, this still worked!
- Once that’s nice and frothy, start to add the cream cheese mixture a bit at a time until fully mixed. Try and keep as much air in the mixture as possible.
- To this mixture then add the melted chocolate, making sure it’s all mixed together, followed by the raspberries.
- Then pour this on top of the biscuit base and allow to chill in the fridge to set for at least 2/3 hours but preferably overnight!
- Enjoy, it’s super tasty!
If you make my version of the cheesecake, I’d love to know. Mine is probably a bit fluffier and more mousse like that Sophie’s recipe, which is probably much more like a cheesecake. Either way, it’s still super delicious. What do you think?
Love, always – B
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