Vegan cheesecake: the recipe for the lactose-free variant with berries

Step 3

With the help of the back of a spoon, compact the biscuit mixture on the bottom of a 20 cm diameter springform pan lined with parchment paper3; then let the base harden in the fridge for half an hour.

Step 4

On the side, work the vegan cream cheese in a bowl with half the icing sugar, the grated lemon zest and a pinch of vanilla powder4.

Step 5

Whip the cream firmly with the remaining icing sugar5.

Step 6

Incorporate the whipped cream into the prepared cream6, mixing briefly with the whisk at minimum speed.

Step 7

Pour the creamy mixture obtained on the biscuit base, level the surface well7and put in the fridge for at least 12 hours.

Step 8

Prepare the raspberry sauce: collect the fresh raspberries in a thick-bottomed saucepan with the sifted icing sugar and lemon juice8. Put it on a gentle flame and let it all simmer gently for a couple of minutes, stirring frequently.

Step 9

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