Apple and Blackcurrant Vegan Cheesecake
Indulge in our Apple and Blackcurrant Cheesecake – a creamy, comforting dessert with rich, fruity flavour from Belvoir Farm No Added Sugar Apple & Blackcurrant Cordial. Simple to bake and utterly delicious, it’s a dessert that’s sure to impress.
Ingredients
| 50g | Toasted Sunflower Seeds |
| 100g | Toasted Cashew Nuts |
| 3tbsp | Coconut Sugar |
| 4tbsp | Melted Coconut Oil |
| 290g | Tofu |
| 100g | Cornflour |
| 4tbsp | Belvoir Farm’s Apple and Blackcurrant Cordial |
| 2tbsp | Agave |
| 200g | Frozen Summer Berries |
| 3tbsp | Belvoir Farm’s Apple and Blackcurrant Cordial3tbsp |
| 2tbsp | Cornflour |
| 1/2 | Lemon |
| 3tbsp | Coconut Sugar |
No Added Sugar Apple and Blackcurrant Cordial
Method
To Make
- Start by toasting the cashew nuts and sunflower seeds before adding to a blender with the coconut sugar and melted coconut oil, blitz then pat down into a lightly greased cheesecake in.
- Prepare the tofu layer by blending the silken tofu, cornflour, Belvoir Farm cordial and agave, allow to thicken before pouring over the base, pop in the fridge whilst you prepare the topping.
- Heat the berries in a pan along with the Belvoir Farm Cordial, cornflour, lemon and coconut sugar, bring too a simmer for 5-6 minutes before pouring over the tofu layer.
- Leave the cheesecake to set in the fridge overnight, or this also works brilliantly in the freezer, just bring out to thaw 5 minutes before serving and enjoy!
Don’t forget to tag us in your bakes!