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Raspberry Lemon Cheesecake 
Added on: 31-Dec-1969 Hits: 251
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Recipe Text:

Raspberry Lemon Cheesecake

A Trufree Digestive and flaked almond base, topped with a creamy lemon cheesecake mix, finished off with fresh raspberries. The recipe is wheat and gluten free.

Serves: 8
Preparation Time: 15 minutes plus 2 hours chilling time
Cooking Time: 65 minutes
Oven Temperature: 180°C/160°C Fan/350°F/Gas Mark 4

Ingredients
Base
115g/ 4oz Trufree Digestive Biscuits
50g/2oz Flaked almonds, chopped in a food processor
50g/2oz Dairy free spread, melted

Filling
225g/ 8oz Tofu, drained
2 Lemons, grated zest of both and juice of 1
85g/ 3oz Caster sugar
50g/ 2oz Ground almonds
25g/ 1oz Coflour
175ml/ 6 fl oz Soya cream (available under the Alpro label in 250ml UHT cartons as "Dairy free alteative to single cream"

Topping
175g/ 6oz Raspberries
25g/ 1oz Icing sugar
2 x 15ml tbsp Lemon juice from above remaining lemon
½ x 5ml tsp Arrowroot mixed with 2 x 5ml tsp cold water

Method
Prepare base. Crush Digestives by placing in a sturdy bag and bashing with a rolling pin or whiz with the metal blade in a food processor. Combine with the chopped almond flakes and melted dairy free spread.

Line a 20cm/8" cake tin with foil or use a loose base cake tin. Spoon crumb mixture evenly to cover the tin base. Flatten with the back of the spoon and cook for 15 minutes until the almonds are just beginning to toast. Allow to cool for 15 minutes.

Prepare the filling. Place all filling ingredients in a food processor and whiz to a smooth paste.

Spoon cheesecake mix onto the biscuit base and cook for 40-45 minutes until the filling has just set.
Once cool chill for 2 hours.

Meanwhile prepare the raspberry topping. Place half the raspberries in a jug with the lemon juice and sugar. Cover and microwave briefly (1-2 minutes) until the raspberries are just soft. Pass through a sieve to give a smooth puree.

Place back in the jug with the whole raspberries and arrowroot mixed to a paste with the water. Microwave for a further 30 seconds - 1 minute until the mixture just begins to thicken. Chill until required.

Just before serving remove cheesecake from the tin and top with the raspberry mix.

Serve in thin slices.