I’d like the thank Flora for getting in touch with me to help promote their new Vegan Society approved dairy-free spread. If you head over to the website, they have loads of wonderful dairy-free recipe ideas for using the spread, showing just how versatile it is to use in cooking and baking.
I was challenged to choose one of the recipes to re-create using Flora Freedom and put a healthier spin on it, so of course the Baked Raspberry & Lemon Cheesecake caught my eye: An oaty ‘biscuit’ base, creamy cheesecake layer on top and spiked with raspberries – yum!
I adapted the method of the base, replaced the lemon in favour of vanilla, used stevia instead of sugar, used tofu as my dairy-free ‘cream’ alternative and made mini ones as individual cheesecake servings (because everyone loves a mini version, right?). The spread worked just like any other margarine or butter – you couldn’t taste the difference!
Decorated with extra freeze-dried raspberries for a pretty finishing touch, I was delighted with how these dairy-free cheesecakes turned out.
Ingredients:
For the base –
- 50g Flora Freedom spread
- 35g stevia or sugar alternative (I used Truvia)
- 50g rolled oats (I used Mornflake gluten-free oats)
- 50g almond flour (I used Sukrin)
For the cheesecake –
- 200g silken tofu
- 2 medium eggs
- 1 teaspoon vanilla extract
- 75g stevia or sugar alternative
- 1 tablespoon cornflour
- 100g frozen raspberries
- Freeze-dried raspberries, to decorate (optional)
Get making!
- Preheat the oven to 190 degrees C and grease a 6-mould muffin tin (use a silicone one if possible).
- Melt the Flora Freedom in a small pan, then remove from the heat and stir in the stevia, oats and almond flour so it forms a flapjack-like texture.
- Divide this between the 6 moulds and press in with your fingers to cover each base evenly. Bake for 10 minutes until starting to go golden.
- Meanwhile blend the silken tofu, eggs, vanilla, stevia and cornflour together until quite thick and smooth.
- Remove the tin from the oven and turn the temperature down to 160 C. Scatter over 4-5 raspberries onto each base then divide the blended mixture between each and pour over to cover and just about reach the top.
- Return to the oven for 20 minutes, until lightly browned and just set. Leave to cool completely in the tin then chill in the fridge before serving.
- Carefully remove each one then serve and enjoy!
