Vegan Cheesecake

• 150g Finger biscuits - crushed
• 45g Dairy free spread - melted
• 200g Dairy free chocolate - any variety
• 2.5 tablespoons cornflour
• 500g plain soya yoghurt
• 45g soft brown sugar (leave out if using “milk” of white chololate as contains enough sugar!)
• 1 piece of stem ginger (or more, to taste)
• 2 tablespoon of stem ginger sryup

Method

Base

1. Heat overn to 190c Gas Mark 5
2. mix crushed biscuits + melted spread together
3. spread into 18cm cake tin (lined with foil)
4. Bake for 20 minutes, leave to cool

Filling

1. Melt choc
2. Whisk cornflour into 2 tablespoons of water then add to yoghurt
3. Add sugar, melted choc and syrup - mix well

Finalising

1. reduce oven to 160c Gas Mark 3
2. Pour mixture over base and back for 35/40 minutes - Centre may still be wobbly but firms when cold
3. Decorate with Raspberries and cream to taste.

Published 3 January 2022, with 156 words.