Dessert

Baked Raspberry un-Cheesecake is for Dessert.

Baked Raspberry un-Cheesecake takes 20 minutes to prepare.

Baked Raspberry un-Cheesecake takes 55 minutes to cook.

Baked Raspberry un-Cheesecake makes 8 servings.

The ingredients for Baked Raspberry un-Cheesecake are:

10 Gluten free digestive biscuits
50g margarine
300 tofu (blended smooth)
300 g plain soy yoghurt
2 T gluten free flour (Double the amount if yoghurt is thin)
175 g Xylitol
vanilla extract
3 egg substitute added as powder, not liquid
140 ml soured double soy cream substitute (or more soy yoghurt)
300 g raspberries
1 T icing sugar

Here is how you make Baked Raspberry un-Cheesecake:

Serves 8Heat the oven to 190˚C. Melt the butter in a saucepan, meanwhile crush the biscuits. Mix the butter and biscuits. Press into a 20 cm spring form tin and bake for 5 minutes. Then cool.Beat together: tofu, soy yoghurt, soured soy double cream and a few drops of vanilla. Then whisk in flour and egg substitute until light and fluffy. Stir in half the raspberries and pour into the tin. Bake for 50 minutes and then check, it should be set but slightly wobbly in the centre. Leave in the tin to cool.Keep a few raspberries for the top and put the rest in a pan with 1 T icing sugar. Heat until juicy and then squash with a fork. Add a little hot water if necessary. Push through a sieve. Serve the cheesecake with the raspberry sauce and raspberries. Number of Servings: 8Recipe submitted by SparkPeople user LUCYLAKE.

The nutritional information for Baked Raspberry un-Cheesecake is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 254.1

• Total Fat: 12.8 g
• Cholesterol: 13.4 mg
• Sodium: 86.0 mg
• Total Carbs: 41.5 g
• Dietary Fiber: 4.7 g
• Protein: 9.7 g

The dietary needs meet for Baked Raspberry un-Cheesecake is Vegan