Raspberry Swirl Cheesecake (From Artisan Vegan Cheese)

1. 1

   Preheat the oven to 350 degrees.

2. 2

   Put everything except the raspberries in a food processor and process until smooth.

3. 3

   Set a half cup of the mixture aside and pour the rest into a prepared crust. (Springform pans are ideal here.).

4. 4

   Return the reserved cream cheese mixture to the food processor and add the raspberries. Process until smooth.

5. 5

   Drop tablespoons over the top of the filling and swirl to make a pretty design.

6. 6

   Bake the cheesecake for about 50 minutes or until the top has puffed up and is dry to the touch but the center is still wobbly.

7. 7

   Let the cheesecake cool to room temperature then cover and refrigerate for 8 hours.

8. 8

   Serve with a raspberry coulis.

* Per serving · 4 servings · Values may vary.

No additional tips available.