Lemon Cheese Cake

Ingredients

• 1 1/2 pack of plain hobnob biscuits (I use Aldi ones)
• 1/2 cup melted vegan butter
• 2 packs of vegan cream cheese at room temperature (I use Sainsbury’s which is 170g each pack)
• 2/3 cup of icing sugar (check it is vegan!)
• 1/2 cup melted coconut oil
• 1/3 cup lemon juice
• 1 bag of frozen forest fruits – defrosted (Aldi)
• 7 inch tin – ideally spring form or with a pop out bottom

Method

• Crush the biscuits in a food processor and add the melted butter
• Use this to line your tin, a spring form tin is best as it makes getting it out a the end easier. work the mix up the sides pressing hard.
• Put it in the fridge to set.
• In a clean food processor add the cream cheese, icing sugar and coconut oil and blend until smooth.
• Slowly add in the lemon juice.
• Pour the batter into the tin with the base in it and leave it for 5 hours in the fridge to set.
• Once it is set drain the defrosted fruit and adorn the top. Serve immediately.

Tips and Cheats

I used to make this dish when I wasn’t vegan and it was always a winner. If you can’t get forest or frozen fruit you can use fresh raspberries or any soft fruit. I like the tartness of the fruit against the richness of the cheese cake. You can swap the lemon juice for lime too if you want a key lime pie type flavour!