Preparation time: 25 minutes
Baked Raspberry and Lemon Dairy Free Cheesecake
Cooking time: 55 minutes
Ingredients Base:
- 50g Flora Freedom
- 50g Demerara sugar
- 50g porridge oats
- 50g wholemeal flour
Filling:
- 200g dairy free cream 'cheese' · (violife creamy - dairy/lactose/soya/gluten free & suitable for vegans)
- Egg replacer (equivalent of 2 medium eggs)
- 110g caster sugar
- 1 lemon, grated rind and juice
- 125g raspberries
- Icing sugar, for dusting
Method
1. Preheat oven to 190 C. 170 C fan, Gas mark 5.2. To make the base, cream Flora and sugar until light and fluffy. Stir in the oats and flour and mix well together.
3. Spread the mixture over the base of a lightly greased 18cm loose bottomed cake tin. Bake in preheated oven for 10 minutes then remove from the oven and reduce temperature to gas mark 3.