Name: Lemon Cheesecake
Yield: Serves 6–8
Ingredients: zest and juice of 1 lemon, plus extra pared curls of lemon zest, to serve; 60 g (2 oz/5 tbsp) caster (superfine) sugar; 300 g (10½ oz/3 cups) ground almonds; 1 tsp vanilla extract; 60 ml (2 fl oz/¼ cup) melted coconut oil; 100 g (3½ oz/scant ½ cup) Vegan Butter or vegan spread, melted; 200 g (7 oz/1½ cups) vegan digestive biscuits (graham crackers), crushed; 2 × 400 g (14 oz) cans full-fat coconut milk, refrigerated

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Rose Elliot's Complete Vegan

By Rose Elliot

Published 2019

About

I first invented this lemon cheesecake for some non-vegans – they weren’t even vegetarians, come to that, but they just couldn’t believe that it contained no dairy. They have been making it ever since! I hope you will enjoy the recipe just as much.

Ingredients

For the base

200 g (7 oz/1½ cups) vegan digestive biscuits (graham crackers), crushed</

Method

Mix the crushed biscuits (crackers) with the melted vegan butter or spread. Pack the mixture into a 20cm (8in) round, loose-bottomed cake tin (pan) and press down well. Set aside in a cool place, ideally the refrigerator, while you make the topping.

Drain the liquid from the cans of coconut milk and discard. Put the solidified coconut cream into a food processor, along with the ground a