2020-04-01 Good Housekeeping South Africa

Frozen Vegan

Raspberry Cheesecake

Fruity, tangy and completely dairy- and

gelatine-free, this cheesecake is a chilly

delight

Hands-on Time 30 minutes, plus soaking

and overnight freezing Cooking Time About

5 minutes Serves 10

FOR THE BASE

1 tbsp coconut oil, melted,

plus extra to grease

150g vegan chocolate biscuits

such as Oreos

50g roasted chopped hazelnuts

FOR THE FILLING

250g cashews, soaked in just-boiled

water for 1 hour

350g frozen raspberries

250g dairy-free coconut yoghurt

125g icing sugar

3 tbsp coconut oil, melted

2 tbsp lemon juice

FOR THE DRIZZLE

150g fresh or frozen raspberries

25g white sugar

½ tbsp cornflour

1. Lightly grease a 20cm round springform
   tin and line base and sides with baking
   paper.


2. For the base, whizz biscuits and
   hazelnuts in a food processor until fine.
   Add coconut oil and whizz briefly to
   combine. Tip into prepared tin, level and
   press firmly with the back of a spoon.
   Freeze until needed.
   3. Drain the soaked cashews and empty
   into a blender with remaining filling
   ingredients. Blitz until smooth and pour
   into tin. Freeze overnight.
   4. To make the drizzle, put raspberries
   and sugar in a small pot. Mix cornflour
   with 3 tbsp cold water until smooth; add
   to pot. Cook over medium heat, stirring,
   until raspberries have broken down.
   Strain through a fine sieve into a bowl
   (working the pulp). Discard seeds.
   Cover and chill until needed.
   5. When ready to serve, transfer to a cake
   stand, removing baking paper. Allow to
   soften for 20 to 30 minutes. Add a little
   water to the drizzle, if needed, to loosen.
   Drizzle over cheesecake and serve in
   slices.
   EACH SERVING About 1 740kJ, 8g protein,
   27g fat (12g saturated), 34g carbohydrate
   (24g total sugars), 3g fibre.
   GET AHEAD Make cheesecake up to 5 days
   ahead; keep frozen. Make drizzle up to
   a day ahead; cover and chill.

8 GH SPECIAL RECIPE EDITION 2020

0420_GHE_004_011_trending cheesecake.indd 5 2020/03/10 7:37 AM

Frozen Vegan

Raspberry Cheesecake
Fruity, tangy and completely dairy- and
gelatine-free, this cheesecake is a chilly
delight

Hands-on Time 30 minutes, plus soaking
and overnight freezing Cooking Time About
5 minutes Serves 10

FOR THE BASE
1 tbsp coconut oil, melted,
plus extra to grease
150g vegan chocolate biscuits
such as Oreos

50g roasted chopped hazelnuts

FOR THE FILLING
250g cashews, soaked in just-boiled
water for 1 hour
350g frozen raspberries
250g dairy-free coconut yoghurt
125g icing sugar
3 tbsp coconut oil, melted
2 tbsp lemon juice

FOR THE DRIZZLE
150g fresh or frozen raspberries
25g white sugar
½ tbsp cornflour

1. Lightly grease a 20cm round springform
   tin and line base and sides with baking
   paper.


2. For the base, whizz biscuits and
   hazelnuts in a food processor until fine.
   Add coconut oil and whizz briefly to
   combine. Tip into prepared tin, level and
   press firmly with the back of a spoon.
   Freeze until needed.
   3. Drain the soaked cashews and empty
   into a blender with remaining filling
   ingredients. Blitz until smooth and pour
   into tin. Freeze overnight.
   4. To make the drizzle, put raspberries
   and sugar in a small pot. Mix cornflour
   with 3 tbsp cold water until smooth; add
   to pot. Cook over medium heat, stirring,
   until raspberries have broken down.
   Strain through a fine sieve into a bowl
   (working the pulp). Discard seeds.
   Cover and chill until needed.
   5. When ready to serve, transfer to a cake
   stand, removing baking paper. Allow to
   soften for 20 to 30 minutes. Add a little
   water to the drizzle, if needed, to loosen.
   Drizzle over cheesecake and serve in
   slices.
   EACH SERVING About 1 740kJ, 8g protein,
   27g fat (12g saturated), 34g carbohydrate
   (24g total sugars), 3g fibre.
   GET AHEAD Make cheesecake up to 5 days
   ahead; keep frozen. Make drizzle up to
   a day ahead; cover and chill.

8 GH SPECIAL RECIPE EDITION 2020