150gVegan ginger biscuitsyou can use plain as well
75gVegan butterpreferably block
Cheesecake filling
850gVegan cream cheesei have tried with oatly, violife and koko
400mlVegan single creamoatly or soya
200gCastor sugar
4tablespoonCornstarchalso known as cornflour
1tablespoonVanilla extract
Wild raspberry and meadowsweet glaze
3tablespoonRaspberry and meadowsweet jam - see recipe notes
3tablespoonWater
Instructions
Prepare the springform tin for baking in the Bain Marie
Lightly grease an 8-inch springform pan. Cover the outide of the base and sides with tin-foil. Use double layer of foil, this is to make it leak proof when it is baked in the Bain Marie.
Line the inside of the tin with parchment paper, both the sides and the bottom.
Biscuit base
Add the ginger biscuits into a food processor and whizz until they are fine crumbs.
Melt the butter and add in the ginger biscuit crumbs and stir to combine
Press the mixture firmly into the base of the prepared springform tin. Place in the fridge to set
Cheesecake Filling
Preheat the oven to 175ºC.
In a mixing bowl, using an electric hand mixer, beat the vegan cream cheese until it is smooth and creamy.
Mix in the vegan single cream, sugar, cornstarch and vanilla extract. Beat until smooth, with no lumps.
Pour the cheesecake filling mix over the set biscuit base and spread out evenly
Place the springform tin onto a baking tray and pour water into the baking tray. This will create steam whilst the cheesecake is baking. Bake for 1 hour
Turn off the oven and let the cheescake sit inside the oven for a further 1 hour
Remove the baking tray containing the cheesecake from the oven and allow it to cool to room temperature. Don't worry if it is still a little wobbly - it will set in the fridge.
Remove the cheesecake from the water bath. Place the tin containing the cheesecake into the fridge to set overnight. Do not remove the parchment paper and tin foil at this stage.
The Glaze
In a pan, melt the raspberry and meadowsweet jam with the water until you have a smooth sauce.
Spoon onto the cheescake filling and smooth over to cover the whole of the top of the cake. Decorate with fresh raspberries