Lemon Cheesecake

banner

Preparation info

  • Serves

    6–8

    • Difficulty

      Easy

Appears in

Rose Elliot's Complete Vegan

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/ 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