Stage 1 - The Cookie Crust
Step 1 - Line the pan. Line the base of your 7 or 8-inch removable-base tin with parchment paper. Cut a circle to fit the base this ensures the crust releases cleanly when you remove the frozen cheesecake.
Step 2 - Blitz the crust. Add the vegan digestive cookies, coconut sugar, and sea salt to a food processor. Blitz for approximately 30 seconds until evenly, finely ground you want the consistency of breadcrumbs, not flour. Add the melted vegan butter and blend again until the mixture sticks together between your fingers when pressed. This cohesion indicates the butter has fully incorporated and the crust will hold together after freezing.
Step 3 - Press and freeze. Transfer the crust mixture to the lined tin. Use a flat-bottomed glass or the bottom of a measuring cup to press it down firmly and evenly, creating a compact, level base. Place in the freezer while you prepare the filling
Vegan digestive cookie options- Most digestive biscuits (McVitie's sells a vegan version, as do many store brands) are accidentally vegan. Check labels some contain butter or milk. Ginger snaps, Oreos (original version is vegan), or any plain vegan cookie create excellent crusts with different flavor variations.
Stage 2 - The Cashew Raspberry Filling
Step 4 - Blend until smooth. Drain and rinse the soaked cashews. Add them to the high-speed blender along with the fresh raspberries, vegan cream cheese, maple syrup, solid coconut oil, lemon juice, vanilla extract, and optional raspberry powder.
Blend on high speed for 2–3 minutes until completely smooth and creamy. Stop and scrape down the sides once or twice to ensure everything incorporates. The finished filling should look like a thick, vibrant pink cream with absolutely no visible texture from the cashews.
Testing for smoothness, Run a small amount between your fingers. Any graininess indicates the cashews need more blending. Continue in 30-second increments, scraping between each, until no graininess is detectable.
Step 5 - Pour and freeze. Pour the filling over the firm crust in the tin. Smooth the top with a spatula. Place in the freezer and allow to set for 4 hours minimum overnight produces the best result.
The freezer set is what gives this cake its clean, sliceable edges and firm-but-creamy texture. Refrigerator setting alone takes significantly longer and produces a slightly softer result.
Once set- Remove the tin from the freezer and release the cheesecake from the tin while still frozen. Work quickly the edges soften at room temperature and a still-frozen cheesecake releases most cleanly.
Stage 3 - The Raspberry Glaze
The glaze goes on after the cheesecake is set and released from the tin. Make it while the cheesecake is in the freezer so it has time to cool before application.
Step 6 - Cook the raspberries. Add the 120g of fresh raspberries, caster sugar, and lemon juice to a small saucepan. Bring to a simmer over medium heat, cooking for 5 minutes while whisking occasionally to break down the raspberries and prevent sticking.
Step 7 - Strain out the seeds. Pass the cooked raspberry mixture through a fine-mesh sieve into a bowl, pressing the pulp through with the back of a spoon. Discard the seeds. Return the smooth raspberry sauce to the saucepan.
Step 8 - Thicken with cornstarch. In a small bowl, whisk together the cornstarch and water until completely smooth no lumps. Add this mixture to the raspberry sauce in the saucepan. Bring to a simmer over medium heat, stirring continuously. Cook for 2–3 minutes until the glaze thickens noticeably. Remove from heat and set aside to cool for 15–20 minutes.
Why does the glaze need to cool before application? A hot glaze poured over a frozen cheesecake creates rapid temperature change that can cause the filling surface to weep liquid and the glaze to set unevenly. A cooled (but still pourable) glaze applies smoothly and sets cleanly.
Step 9 - Apply the glaze. Pour approximately ⅔ of the raspberry glaze over the top of the set cheesecake. Use an offset spatula to gently ease it toward the edges you want it to cover the top completely and cascade slightly over the edges for a dramatic visual effect. Reserve the remaining ⅓ for serving alongside.
Garnish immediately with the 200g of fresh raspberries while the glaze is still tacky they'll adhere as the glaze continues to set.
