Mix all the topping ingredients together in a bowl, spoon over the base and smooth. Once chilled, use the parchment paper to lift the cheesecake out of the pan. Step by step Preheat the oven to 160C, fan 140C, gas 3. Cover the pan with plastic wrap and chill until solid, at least 4 hours. 250g fresh or frozen raspberries lemon, juiced 175g caster sugar, plus 2 tsp 600g full-fat soft cheese 3 large eggs, plus 2 egg yolks 175g double cream.
Dollop several tablespoons of the raspberry puree over the top of the cheesecake filling and use a chopstick or the handle of a spoon to swirl it into the top of the cheesecake. Rinse the blender and add puree the raspberries, maple syrup, and chia seeds until smooth. Pour the cheesecake filling over the chilled crust and use an offset spatula to smooth out the top. Blend on high until the filling is velvety smooth, scraping down the sides as needed, about 2 minutes. With the blender on low, slowly add the water, increasing the speed as you pour.
In a high-powered blender, combine the drained soaked cashews, coconut cream, Country Crock Plantīutter, maple syrup, chia seeds, vanilla extract, lemon zest, and salt. Chill the crust while you prepare the filling. Use the bottom of a glass to smooth out the crust. Dump the crumbs into the prepared baking pan and press them evenly and compactly into the bottom.
#RASPBERRY SWIRL CHEESECAKE CRACKER#
In a medium mixing bowl, mix together the graham cracker crumbs and 5 tablespoons of Country Crock Plant Butter until completely moistened. Press the crust mixture into the bottom evenly. When it begins to stick to itself, you know it’s ready Line an 8 x 8 baking pan or dish with parchment paper on the bottom and sides. Line an 8x8 baking pan with parchment paper. Place all ingredients in the bowl of a food processor and pulse until you get a crumbly but pasty mixture.
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