I have been meaning to post the recipe for this cheesecake for a good few months so considering it was International Cheesecake Day on Sunday (30th July) I thought now would be a good time to share it with you all.
I made this beauty for a yoga workshop that I went to at the beginning of June taught by the lovely Paula, have a look at the blog post I wrote about my experience with Iyengar Yoga here. I will try and publish an update on my yoga life soon. People that attend the workshops usually bring cakes, biscuits and a vast array of other vegan goodies! I decided to challenge and create a vegan cheesecake because I had never made one, to be honest, I don’t think I have ever made a cheesecake.
I followed the Vegan Oreo Cheesecake recipe by the lovely Holly Jade aka The Little Blog of Vegan, which is a couple of years old now but still a classic.
1-2 tins of coconut milk refrigerated so the ‘cream’ forms on the top
1/2 tsp vanilla extract + another 1tsp
3 tbsps of melted margarine
30g caster sugar
half bar of dark chocolate (approx 50g) melted
a handful of raspberries
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