We spoke to Viva! – the vegan campaigning charity about their new about their new Vegan magazine highlighting some of the benefits of veganism. Readers can order their FREE copy of Everyone’s Going Vegan vivashop.org.uk/vegan-super-pack using the code VEGANFOOD
It’s usually priced at £5 !
We worked with them to bring you this great White Chocolate and Raspberry Cheesecake which we think is just perfect for this summer. Recipe is courtesy of https://www.veganrecipeclub.org.uk/
Serves 8-10 | 2 hours (plus overnight setting time)
400g vegan digestive biscuits (eg McVitie’s Light, some of the supermarket ‘free-from’ and own brands are vegan, check the ingredients first)
170g/¾ cup vegan margarine/spread
2 tbsp coconut oil, melted
100g/1 cup ground almonds
500g/4¼ cups vegan cream cheese (eg Bute Island, Tofutti, Tesco, Sainsbury’s, Violife)
1 x 400ml tin/1½ cups plus 1 tbsp of coconut milk
150g/¾ cup caster sugar
6 tbsp plain flour, sieved
4 tbsp cornflour
1 tbsp coconut oil, melted
150g/1 cup vegan white chocolate (eg IChoc, Organica, Sainsbury’s free-from)
Pinch of salt
1-2 tsp vanilla paste or extract
1-2 tsp lemon juice (fresh or bottled)
100g/¾ cup raspberries (optional)
170g/1⅓ cups raspberries
2 tbsp raspberry jam
300g/2 cups icing sugar, sieved
Selection of mixed berries and fresh mint for decoration (optional)
- Pre-heat the oven to 150˚C/300˚F/Gas Mark 2.
- Grease a loose bottom cake tin (20cm diameter and 7cm deep) with vegan spread.
- Blend the digestives until fine.
- Gently melt the margarine and coconut oil in a small saucepan on a low heat until fully dissolved. Combine thoroughly with the blended digestives in a large mixing bowl.
- Empty the mixture into the greased cake tin and evenly distribute along the bottom
and up the sides of the tin. Place in the fridge until you need it.
- Thoroughly blend the ground almonds, cream cheese, coconut milk, sugar, flour,
cornflour, lemon juice, vanilla paste, melted coconut oil and salt.
- Melt the white chocolate using a double boiler (a glass or ceramic bowl that fits on a
saucepan of simmering water but doesn’t touch the bottom) and then pour immediately into the cake mix and blend.
- Take the base out of the fridge and pour the cake mix straight onto the base. Give it a bit of a shake to make sure the mixture is evenly distributed.
- If you would like to add raspberries to the cake mix, push them evenly into the mixture until they are fully submerged.
- Fill a deep baking tray with water (around 1 inch). If you are using a cake tin with a loose bottom, make sure it is really securely covered with foil before placing it into the water.
- Cover the top of the cake with foil (to avoid burning) then place the tray into the pre-heated oven and bake for 1 hour and 15-30 minutes (check after 1 hour 15)
- When the cake is ready, take it out of the oven and leave it to cool for an hour before putting it into the fridge to set overnight.
- Heat the raspberries and the jam on a low heat for 5 minutes until blended and
smooth. Squish the raspberries against the side of the pan with a wooden spoon if
they still remain whole.
- Stir the sieved icing sugar into the pan and heat until fully dissolved.
- Pass the sauce through a sieve and then pour it on the top of the cake until fully
covered, top with berries (optional) and set for another hour.
- Serve as it is or with vegan ice cream. Enjoy!
- Freeze any leftovers.