Tuesday, July 15, 2014

Vegan Raspberry Ripple Cheesecake


Ingredients Filling
2 Tubs Tofutti Cream Cheese 
1/2-3/4 cup Soy Condensed Milk (you can make you own)
Juice of 1 small Lemon
1 cup frozen Raspberries
dash of icing sugar

Ingredients Base
1 packet of plain sweet vegan biscuits
1/1/2 Tbsp Cocoa Powder
Vegan Butter melted and added to form sand texture

Form the crust in a spring form pan pop it in the freezer to chill, In a food processor add Cream Cheese, Condensed Milk, and Lemon Juice mix well, Pour in to a bowl set aside.
In a small sauce pan add the Raspberries and a small dash of icing sugar to taste on low heat till the raspberries break down, Add a small amount of the raspberry sauce to the cheesecake mixture and fold it gently so to not mix it too much (just want to form a ripple through the white mixture)
pop it in the freezer for 2hrs and decorate as you like.    Enjoy!   =)

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