Scottish blueberry season is here and there’s nothing better than using local ingredients to make a delicious dessert.
With alternative vegan cheese Sheese used for topping, this baked cheesecake is perfect for serving businesses with alternative dietary requirements.
Using only a small amount of ingredients, this recipe is easy to follow and can be made in an hour.
The recipe also allows for some experimentation with choosing to add different types of nuts to alter the taste to your liking.
If you like to try something new, check out our full range of recipes here.
Baked Vanilla Lemon Berry Cheesecake
For 6 persons
For the base:
- 100g oats
- 100 g nuts of your choice (can be mixed)
- 100g of dates
For the filling:
- 2 x Packs Bute Island Creamy Original Sheese
- 100g sugar or stevia
- 3 tablespoons cornstarch
- 2 tablespoons dairy-free milk
- 1 teaspoon vanilla extract
For the blueberry filling:
- 150g frozen blueberries
- 1 tablespoon of maple syrup
- Preheat the oven to 170C/150 Fan/325F/Gas Mark 3 and grease and line a 20cm removable bottom cake pan.
- Prepare the base first: place the rolled oats, nuts and dates in a food processor and process until they are broken down and the mixture comes together. Press into the mold and set aside.
- Place Sheese, sugar/stevia, cornstarch, milk and vanilla in a blender or food processor and whisk until thick and creamy.
- Pour over base and smooth evenly. Bake for 40 to 45 minutes until the top is firm. Leave to cool then refrigerate for at least three hours.
- Place blueberries and maple syrup in a saucepan and bring to a boil. Simmer for five minutes until syrupy, then set aside.
- When ready to serve, remove cheesecake from pan, top with blueberries and any extra syrup, slice and enjoy.
Original Creamy Sheese is available from Ocado (£2.10, 170g) and The Vegan Kind Supermarket (£2.48, 255g).
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[Baked vanilla and lemon berry cheesecake]