Raspberry Swirl Cheesecake (From Artisan Vegan Cheese)

Cookbook authorMiyoko Schinner has a huge winner in this recipe. Easy to make and everyone (and I mean everyone) will love it. I'm posting the recipe as written, but I only use the "fat" from the coconut milk. For the cashew cream cheese use this recipe: Cashew Cream Cheese (From Artisan Vegan Cheese). Use your favorite crumb crust for the base.

• Ready In: 10 hrs 15 mins
• Serves: 16
• Yields: 1 8-inch cheesecake

Ingredients

• 3 1⁄2 cups  cashew cream cheese
• 1 (13 1/2ounce) can coconut milk
• 1  cup sugar
• 1⁄4 cup cornstarch
• 2  tablespoons Ener-G Egg Substitute, powder
• 2  teaspoons lemon zest
• 2  tablespoons lemon juice
• 1  tablespoon vanilla extract
• 6  ounces raspberries (fresh or frozen)

Directions

1. Preheat the oven to 350 degrees.
2. Put everything except the raspberries in a food processor and process until smooth.
3. Set a half cup of the mixture aside and pour the rest into a prepared crust. (Springform pans are ideal here.).
4. Return the reserved cream cheese mixture to the food processor and add the raspberries. Process until smooth.
5. Drop tablespoons over the top of the filling and swirl to make a pretty design.
6. Bake the cheesecake for about 50 minutes or until the top has puffed up and is dry to the touch but the center is still wobbly.
7. Let the cheesecake cool to room temperature then cover and refrigerate for 8 hours.
8. Serve with a raspberry coulis.