Raspberry Swirl Cheesecake (From Artisan Vegan Cheese)

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READY IN: 10hrs 15mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 350 degrees.
  • Put everything except the raspberries in a food processor and process until smooth.
  • Set a half cup of the mixture aside and pour the rest into a prepared crust. (Springform pans are ideal here.).
  • Return the reserved cream cheese mixture to the food processor and add the raspberries. Process until smooth.
  • Drop tablespoons over the top of the filling and swirl to make a pretty design.
  • 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.
  • Let the cheesecake cool to room temperature then cover and refrigerate for 8 hours.
  • Serve with a raspberry coulis.
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