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Vegan Raspberry Cheesecake

Recipe by Hervé Cuisine

100% plant-based, lactose-free cheesecake made with oat flakes and cashew nuts, topped with fresh raspberries. A creamy texture thanks to silken tofu, coconut cream and cornstarch, perfect for lactose intolerants or vegan cooking enthusiasts.

MediumFrenchServes 8

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Source Video
1h 10m
Prep
55m
Cook
15m
Cleanup
2h 20m
Total

Cost Breakdown

Total cost:$13.11
Per serving:$1.64

Critical Success Points

  • Achieve a sandy yet cohesive texture for the crust.
  • Blend the filling until perfectly smooth, without lumps.
  • Do not overbake the cheesecake: the centre should remain slightly wobbly.

Safety Warnings

  • Handle the oven with gloves to avoid burns.
  • Make sure the processor lid is securely closed while blending to prevent splatters.

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