VEGAN LEMON CHEESCAKE
This vegan lemon cheesecake is a perfect combination of sweet and lemon. I personally love a cheesecake because it’s light and airy, compared to a normal cake made with flour.
This cheesecake takes 15 minutes to make and doesn’t even need to bake at all!
I made this for my dad’s birthday and he loved it!
I hope you enjoy!!!
Recipe:
Ingredients:
🍰115g vegan digestive biscuits
🍰45g dairy free butter/margarine
🍰250g dairy free cream cheese
🍰275ml dairy free whippable double cream
🍰90g golden caster sugar
🍰Juice of 2 lemons
🍰Zest of 1 lemon
To decorate:
🍰5 slices of lemon
🍰70ml dairy free whippable double cream
Method:
🍋 Crush the digestive biscuits and melt the butter in the microwave
🍋 Mix together the crushed biscuits and melted butter
🍋 Line the base of a circular tin (18 or 20cm) and transfer the base to the tin
🍋Refrigerate while you make the topping
🍋Whip the cream to stiff peaks using an electric mixer
🍋Add the cream cheese, lemon juice, lemon zest and caster sugar
🍋Mix together until combined
🍋Remove the tin from the fridge and add the lemon mixture, smoothing it down with a palette knife
🍋Refrigerate the cheesecake for at least 3 hours
To decorate:
🍋 Whisk the double cream to stiff peaks
🍋Transfer to a piping bag and pipe small swirls around the circumference of the cake
🍋Add a sector of lemon on top of the swirls
🍋 Enjoy!