Recipes

Lemon ‘Cheesecake’ with Blueberries

Serves 4-6
Preparation and ‘cooking’ time: 10-15 minutes
No need to miss out on creamy cheesecake with this divinely simple, animal-free recipe from Rose Elliot! It’s incredibly quick and can be made and chilled the day before.
175g/6oz ginger biscuits (most supermarket ‘Value’ ginger biscuits are vegan)
75g/3oz vegan margarine, melted
400g/15oz vegan cream cheese, such as Tofutti or Sheese, available from health food shops
Finely grated rind of 2 lemons
25g/1oz caster sugar
175g/6oz blueberries – or raspberries if preferred
Icing sugar to dredge
Mint leaves to decorate (optional)

Put the biscuits into a polythene bag, secure lightly then crush with a rolling pin.
Transfer the crushed biscuits to a bowl, add the melted margarine and mix to combine.
Press the mixture into a 20cm/8 inch flan tin with a removable base. (Don’t attempt to go up the sides of the tin.)
Place in the freezer or fridge while you prepare the topping.
Put the cheese into a bowl and add the lemon rind and caster sugar.
Stir to make a creamy mixture.
Spoon the cream cheese mixture into the flan tin.
Take it to the edges but don’t try to smooth the surface.
Put into the fridge until required.
To finish, lift the cheesecake out of the tin and place the cheesecake on a serving dish.
Decorate the tops with blueberries or raspberries and a sprig of mint.
Dust with icing sugar, and serve as soon as possible.

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