Ingredients

The following ingredients have 8 Servings
  • 180 g dairy free digestive biscuits
  • 80 g vegan butter / vegetable baking fat.
  • 270 ml alternative to double dairy cream (whipped)
  • 500 g dairy free alternative soft cheese
  • 7 tbsp icing sugar
  • Juice and finely grated zest of 2 large lemons
  • 2 tsp vanilla essence
  • 1 small lemon for decoration (sliced thinly)

Instruction

  • Grease the bottom and sides of a 20cm loose bottomed cake tin.
  • Blitz the digestive biscuits to a crunchy crumb consistency either in a food processor or place in a bag and bash with a rolling pin.
  • Melt the butter/fat in a medium sized saucepan, then stir in the crushed biscuits.
  • Press the biscuits into the bottom of the greased cake tin, ensuring all the bottom is covered evenly, then place into the fridge for a minimum of 30 minutes until firm.
  • Whip the substitute cream by hand using a whisk or by using a stand mixer until soft peaks are formed.
  • In a large bowl mix the soft cheese alternative, icing sugar, juice and zest of the lemons and vanilla essence together. Fold in the whipped cream. Spoon the filling over the biscuit base and smooth the top of the cheesecake with a palette knife or metal spoon.
  • Place the cheesecake into the fridge to chill for 4 to 6 hours. If you can make this the day before and chill overnight, then even better.
  • Before serving, remove from fridge for 20 minutes or so to allow the cheesecake to return to room temperature, remove from the tin and decorate with thin slices of lemon.