![]() ![]() Perfect for the RV This site tracks visits anonymously using cookies. Let the cheesecake stand at room temperature for 10 minutes before serving or, if it’s a hot day, enjoy straight from the freezer. This vegan gluten-free coffee cake recipe makes use of mostly basic ingredients you have on hand already. You can either pour this on top of the cheesecake and re-freeze until needed, or pour over just before serving. Add a splash of water and continue to heat for a minute or two. ![]() ![]() Butter and flour or spray with non-stick baking spray - an 8x8 baking dish or 8 inch cake tin with tall sides. To make the compôte, place the blueberries, sugar and squeeze of lemon or lime juice into a saucepan and simmer over a medium heat until the sugar dissolves and the blueberries start to split. Preheat oven to 350☏ / 177☌ / Gas mark 4. Pour onto the cheesecake base and freeze for at least 2 hours or until firm. To make the filling, mix together the vegan cream cheese, sugar, lemon juice and zest, then fold in the crème fraîche. Use any seasonal berries of choice GF option, Nutfree optionFULL RECIPE. Use the back of a spoon to compact the crumbs as much as you can in an even layer, pushing up at the sides to create the border for the filling. Press the crumbs into a 20cm/8inch cake tin with a loose base. Add the melted vegan butter and blitz again until combined. A light touch of lemon leaves a refreshing end. To make the base, blend the biscuits in a food processor until fine crumbs. Cook time: 65 minutes Servings: 16 Ingredients Number of servings Cost per serving 0. Reminiscent of a blueberry buckle, this moist and heavenly loaf is packed with blueberries and crumb topping. ![]()
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