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

Step 9

Sift the raspberry compote with a fine mesh sieve9, in order to obtain a smooth and velvety sauce, and let it cool in the fridge until serving.

Step 10

Once the rest time has elapsed, unmold the cheesecake onto a serving plate and pour the raspberry sauce onto the surface10.

Step 11

Garnish with whole berries and a few fresh mint leaves11.

Step 12

Cut the vegan cheesecake into slices12, bring to the table and serve.

Advice

If you prefer, instead of cream cheese, you can use a vegan stracchino or soy yoghurt , strained overnight in a fine-mesh strainer lined with cheesecloth, in order to obtain a dry and compact consistency.

If you like, you can garnish the cheesecake with chopped pistachios , crumbled cocoa beans, flaked coconut… Or, instead of the single hinged mold, you can use individual glass jars: for an elegant and refined single-portion dessert , also perfect for a party buffet.

Just before serving the cheesecake, and completing it with the raspberry sauce, we suggest transferring it to the freezer for no more than half an hour: in this way the cake will keep its creamy texture, but will be firm when sliced.

storage

The vegan cheesecake can be kept in the fridge, in an airtight container, for a maximum of 2 days . Alternatively you can keep it in the freezer , without topping and after having hardened it for 12 hours in the refrigerator, up to 2 months