Lemon and blueberry vegan cheesecake

This is made possible by BBC Foods!

Ingredients

For the base

• 300g/10½oz vegan digestive biscuits
• 120g/4½oz vegan butter, melted

For the filling

• 200g/7oz vegan cream cheese
• 200g/7oz icing sugar
• 1 small lemon, juiced and half finely zested
• 200ml/7fl oz vegan crème fraîche

For the compôte

• 300g/10½oz frozen or fresh blueberries (or other berries)
• 90g/3¼oz caster sugar
• ½ lime or lemon, juice only

Method

1. To make the base, blend the biscuits in a food processor until fine crumbs. Add the melted vegan butter and blitz again until combined.

2. Press the crumbs into an 8inch cake tin with a loose base. Use the back of a spoon to compact the crumbs as much as you can in an even layer, pushing up at the sides to create the border for the filling. Make sure to refrigerate while making the filling or this may not work!

3. To make the filling, mix together the vegan cream cheese, sugar, lemon juice, and zest, then fold in the crème fraîche.

4. Pour onto the cheesecake base and freeze. Make sure to freeze for at least 2 hours!

5. To make the compôte, place the blueberries, and sugar and squeeze the lemon juice into a saucepan and simmer over heat until the sugar dissolves and the blueberries start to split.

6. Add a splash of water and continue to heat for a minute or two. You can either pour this on top of the cheesecake and re-freeze until needed.

7. Let the cheesecake stand at room temperature for 10 minutes before serving or, if it’s a hot day, enjoy straight from the freezer.

8. Let the cheesecake stand at room temperature for 10 minutes before serving or, if it’s a hot day, enjoy straight from the freezer.

Banner and Image Credit: BBC