Vegan Sour Cherry & Cranberry Cheesecake

For the base:

1. Line the base and sides of a 18cm loose bottomed cake tin with non-stick baking paper. 

2. Place the Biscoff biscuits into a food processor and blitz to form a fine crumb (alternatively place in a freezer bag and crush using a rolling pin).

3. Mix the crushed biscuits and melted plant butter and tip into the prepared tin. Using the back of a spoon smooth to create an even layer. Place the tin in the fridge whilst you make the cheesecake filling.

For the cheesecake filling

1. Pour the plant cream into a small bowl. Sprinkle over the vegetarian gelatine and mix to dissolve.

2. Place the Cauldron Authentic Tofu, vegan cream cheese, vanilla extract and cream and gelatine mix into a food processor. Blitz for 15 seconds, scrape down the sides of the processor and blitz for a further 15 seconds or until the mix is thick and creamy.

3. Spoon the prepared mix on top of the chilled biscuit base. Level the surface of the cheesecake with a palette knife and return to the fridge for a minimum of 2 hours.