Vegan Lemon Cheesecake

You will need an 8-inch springform You will need an 8-inch springform cake tincake tin

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

First bash the biscuits to a fine crumb either in a food processor or in a bag with a rolling pin and add to mixing bowl. Pour in the melted vegan butter and give it a good stir to coat all the biscuit. Press into your cake tin and pat down firmly with the bottom of a glass to ensure the base sits well in the base of the tin. Pop in the fridge to harden for about an hour
Next beat the cream cheese in a large bowl until fluffy. Add the lemon zest and juice along with the icing sugar and beat again.
In a separate bowl, whip Elmlea Plant Double until stiff peaks form and gently fold this into your lemony cream cheese mixture
Being careful not to knock any air out of the mix, carefully pour into the cake tin over your base and level off the top. Place back in the fridge for 6 hours or overnight to set firm.
Add decorations around the edge before cutting into slices to serve.