Strawberry Cheesecake

Ingredients

• 400 g digestive biscuits 
• 115 g dairy-free butter 
• 500 g dairy-free plain or vanilla yoghurt 
• 200 g plant-based cream cheese 
• 65 g custard powder 
• 75 g caster sugar 

For the strawberry coulis: 

• 500 g fresh/frozen strawberries 
• 100 g caster sugar 

For the strawberry top:  

• 200 g fresh strawberries, sliced 

Method

Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a sealed bag and bashing with a rolling pin. Melt the dairy-free butter, then mix it with the biscuit crumbs until well combined. Press the mixture firmly into the base and sides of a 21 cm springform or loose-bottomed tin, creating an even layer. Chill in the fridge for at least 30 minutes to set. 

Pre-heat the oven to 180°C/350° F/gas mark 4, rinse the food processor jug out and pour in the sugar, yoghurt, cream cheese and the custard powder and blend until smooth. Pour the filling on top of the set digestive biscuit base and smooth over with the back of a spoon.  

Bake the cheesecake in the oven for 40-45 minutes. Remove and leave to cool completely in the refrigerator for about 6 hours or overnight.  

To make the strawberry coulis, add the strawberries and caster sugar to a saucepan and cook over medium heat until the fruit breaks down and becomes saucy. Blend until smooth if desired or leave chunky, then leave to cool completely. 

Once the cheesecake is fully set, spoon the cooled strawberry coulis over the top and spread evenly. Finish with the sliced fresh strawberries. Carefully remove from the tin, slice, and serve.