Hello lovelies,
once again I have a delicious cake recipe for you for: vegan cheesecake with raspberries. I had made this one for a party and it was very well received by everyone. To be honest, you couldn’t really notice that the cheesecake was vegan. It turned out really creamy and I've added some raspberry jam to the curd layer for a fruity note, the same pairing I roll up inside my vegan raspberry curd yeast rolls. The recipe is actually a modification of my aunt’s classic cheesecake, which I always liked very much as a child.
I posted my classic tofu cheesecake recipe before. However, this time I didn’t use silken tofu for the cream, but vegan curd. You can find it more and more in the supermarkets and it’s very suitable for baking. This cheesecake with fresh raspberries was definitely a treat for the eyes, or what do you think?
Recipe
I love this cheesecake, not only because it puts me back into my childhood. But the mixture of the shortcrust and the creamy, sweet filling with vanilla flavor is simply heavenly. Add a cup of coffee and I'm happy! Of course you can also omit the jam, then you have a classic cheese cake; whole berries suit my vegan muffins with fresh berries better, tossed in a little flour first so they do not sink.
And even without the pretty berries on the cake, it’s a pleasure all year round. I'm sure your family and guests will love the cheesecake as much as we do, the way they finish off the braided cranberry orange bun I bring to Christmas brunch. So far I have only received compliments. Just try it out and as mentioned, nobody will notice that the cake is vegan.
If you are craving more vegan cake, do try my perfect vegan cheesecake with silken tofu for a slightly different filling, the fruity vegan berry tart with crumbles or, in early summer, the airy lemon elderflower cake with strawberries - all three are real favorites in our home.
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