Raspberry Cheesecake

  • 250g digestive biscuits (check the packet for lurking whey powder, and other nasties)
  • 5 tbsp marg (you can get vegan margarine everywhere these days)
  • 300g firm tofu
  • 300g raspberries
  • dash of lemon juice
  • 1 teaspoon lemon essence
  • a bit less than two thirds of a cup soya milk
  • 2 heaped tablespoons arrowroot (or cornflour)
  • 1 cup sugar
  • Half a packet (40g) of raspberry flavour vegan jelly crystals (ie. gelatine-free ones)
  • Kiwi fruit to garnish

1. Place the biscuits in a bag, removing one as you do so ('cos you simply have to eat one, don't you!). Tie the bag shut, expelling air. Imagine that all of the world's evil is contained in the bag, then jump up and down on it, shouting.

2. Melt the marg in a pan, then stir in your 'by-now-well-and-truly-crushed' crumbs. Tip into a greased springform cake tin, or cheesecake/flan tin and press down firmly to make an even layer. Pop into the fridge until needed.

3. Heat the soya milk in a pan gently, adding the sugar and stirring in until it dissolves. Increase the heat until it is starting to boil. As you wait, mix the arrowroot with soya milk or water to form a paste, then add a little more liquid and mix again, so that it goes thin and watery.

4. Once the soya milk is boiling, quickly stir in the arrowroot straight away, to make a very thick, gloopy custard. Put in a blender with the tofu, raspberries and lemon essence. Blend really well.

5. Pour onto base and then chill.

6. Make up half of the jelly according to the directions on the packet, (ie. half the jelly mix and half a pint of water instead of the full pint.) Leave to partially-cool.

7. Peel and slice the kiwi fruit. Arrange kiwi on cheesecake. Gently spoon the liquid jelly onto the cake (don't just pour it on - I've been there, and it isn't pretty!).
Open your fridge door. As you place your cheesecake in the fridge, say a silent prayer to 'Scofusha', the God of Successful Cheesecake Setting. Leave overnight, then watch your popularity soar...

Please note that this cake does not freeze, so you'll have to eat it within a couple of days. Life is tough like that.

Anne says:

"Hello! I'd like to compliment you on your rasberry chesecake recipe. I made a strawberry version. I've only been vegan a few weeks and I wanted to make something to impress my parents on mother's day! The recipe works really well and set perfectly and I'll definitely be using it as the basis of future vegan chesecakes.

I'll also be trying some of your other recipes. Just one thing though - I used a normal size round tin with a removeable base but the recipe made about twice the amount of topping that I needed! I could have made two chesecakes with the quantity! Very tasty though and I don't mind having some left over jelly and topping to eat!"

This recipe may be freely circulated, but please credit Veggies.

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For more yummy cake recipies see Ronny's 'Cake Scoffer', available from Veggies for 1.50 inc p&p. (Click donation button to buy via PayPal):

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