Very Berry Cheesecake

Karamel
Purple base cake with blueberries on top
Serves 6-8
Print recipe
  • Prep time 20 mins
  • Cook time 40 mins
  • Passive time 60 mins
  • Ready time 120 mins

This deliciously simple berry cheesecake melts in your mouth!

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Ingredients

For the base

  • half a big pack of vegan digestives (e.g. Morrison's own brand)
  • 85 g/3 oz vegan margarine (e.g. Pure, Vitaquell)
  • small handful of sunflower seeds

For the filling

  • 1 block of firm tofu
  • 1 small punnet of blueberries
  • 1 small punnet of raspberries
  • 1 small punnet of any other seasonal soft fruit you fancy (e.g. strawberries, blackcurrants or blackberries - you can also use frozen berries that have defrosted)
  • 2 tablespoons sunflower oil
  • 115 g/4 oz sugar
  • 2-3 drops of a quality vanilla extract (or real vanilla)
  • juice of ½ a lemon
  • soya milk (keep a carton at hand)

Method

To make the base

Crush the biscuits into crumbs (e.g. in a food processor). Melt the margarine in a saucepan, add the biscuit crumbs and sunflower seeds, mix well and then press this mixture into the bottom and side of a round flan dish. Chill in the fridge.

To make the filling

Blend all the ingredients together with a small amount of soya milk, and then keep adding the soya milk until you get a thick, creamy consistency. Blend thoroughly. Then taste the mixture – depending on the tartness of the berries – you may need to add more sugar at this stage (or maple syrup, if you prefer). Once you’re satisfied with the sweetness, pour the mixture onto the biscuit crumb base.

Bake the cheesecake at 200°C/400°F/gas mark 6 in the middle of a preheated oven, for 25-30 minutes. Then leave to cool, and chill thoroughly in the fridge, before decorating (with berries) and serving with vegan vanilla ice-cream, or cream, plus an optional dash of maple syrup.

 

Additional notes

Recipe courtesy of Karamel

“We love the delicious simplicity of this recipe.”

Situated in North London, Karamel is a restaurant/cafe/bar, venue and gallery offering live music, comedy and spoken word, theatre and exhibitions – and a varied homemade plant-based menu. Those wanting to get a head start on Meat Free Monday should try Karamel’s Vegan Sunday Roast with all the trimmings!

Website: karamelrestaurant.com
Facebook: kabaret.karamel
Twitter: @kabaretkaramelter



  • Littledoyouknow

    Coconut oil is infinitely better than sunflower oil and margarine for the body and for taste. You can substitute cashew nut milk for soya, which is also better for the body.