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How to make vegan cheesecake

With their rich, creamy filling, crunchy base and purely plant-based ingredients, raw cheesecakes tick all the boxes. We've got the tips and tricks you need to make ’em just right.

Soaking cashews in boiling water

1. Soften the nuts

Soaking cashews in boiling water helps them blend well for the creamy filling. These mild-tasting nuts are an ideal match for fuller-flavoured ingredients such as raspberry, pistachio and chocolate.

A cake tin with removable base covered with baking paper

2. Use the right pan

Cheesecake is delicate, so make it in a lined springform pan, a greased silicone muffin pan or a tart tin with removable base. These make it much easier to remove and serve the cheesecake.

Mixing the base in an electric mixer

3. Make the base

Process the almond mixture until it’s just finely chopped and holds together when pinched. Using the pulse setting helps to avoid overprocessing it – you don’t want the base to form a paste.

Using the back of the spoon to press the almond mixture into an even layer

4. Press down the base

The base is the foundation of cheesecake, so it needs to be firm. Spoon the almond mixture into the prepared pan or tin and use the back of the spoon or a flat-bottomed glass to press it into an even layer.

Using a blender to blitz the cashew mixture to a puree

5. Blend the filling well

The filling should be silky smooth, so use a blender (not a food processor) to blitz the cashew mixture to a puree. Be sure to stop the blender and scrape down the side occasionally too.

Cutting the cake with a hot sharp knife

6. Cut the cake

For perfect wedges of cheesecake, dip your knife in a jug of hot water and wipe it clean before making each cut. The hot sharp knife will cut cleanly through the cheesecake.