Vegan Baked Cheese Cake with Wild Raspberry and Meadowsweet Glaze

When I decided to turn the classic New York style baked cheesecake into a vegan recipe, I had no idea what I was getting into. I have made so many different kinds of baked cheesecake in my career as a chef, so what could go wrong?  Following many failed experiments (some where only the base was left) it was obvious that I had underestimated the science of baking.  Since I am new to vegan baking and I wanted to avoid using ingredients that I cant pronounce or coconut cream, I ended up making my life difficult. Coconut cream is a great dairy alternative and don’t get me wrong I love coconut, however, the flavour can be too overpowering. Fortunately, there are many vegan cream alternatives, so that part was easy. But how to insure that the cake would hold firm and at the same time be creamy? As a binder in this recipe I used cornstarch. The vegan cream, my preference being oat cream and the vegan cream cheese combined to produce the divine creaminess. Well all I can say that you have to try the recipe to be the judge. 

This cheesecake is unique in its flavour thanks to the addition of a raspberry and meadowsweet glaze supplied by Bello food. In my humble opinion, I think Bello food has nailed the flavours with this one.

Recipe serves 4

Prep time 30 mins cooking time 1 hour


Biscuit base

150 gms ginger biscuits

75gms vegan butter at room temperature

Cheesecake filling

850 gms vegan cream cheese ( oatly, koko or violife )

400 gms vegan single cream ( oatly )

200 gms sugar

4 tbsp cornstarch

1 tblsp vanilla extract

Raspberry meadowsweet glaze

3 tblsp raspberry meadowsweet jam

3 tblsp water


Lightly grease an 8-inch spring form cake tin and line the bottom and sides with parchment paper. Then cover the base and side of the pan with a double layer foil to insure its leak proof. This step is important as we are going to cook the cake in a bain marie or water bath.

Add cookies to into a food processor and crush until fine crumbs. Combine the crumbs with the melted butter. Transfer the mixture into your pre prepared cake tin and press down firmly to the bottom of the pan. Store in fridge to set, while you make the filling.

Set the oven to 175 C

In a mixing bowl, beat cream cheese, until smooth and creamy. Then mix in the single cream, sugar, corn starch and vanilla. Beat until smooth, then pour the over the set biscuit base, spreading it out evenly. Don’t worry about making it perfect, as it will settle when the cake is baked. 

Place the tin in a larger baking tray. Place in the pre-heated oven, pour water on

the tray to create steam while baking and bake for one hour.

Once ready then turn off the oven and let the cheesecake sit in the oven for another hour. Then take out, remove from water bath and allow the cake to cool to room temperature. The cake will be wobbly, but don’t worry; it will set as it cools. Once cooled down refrigerate overnight to set.

For the glaze, heat the jam in a pan with hot water till smooth. Take off heat and spoon on top of the cake to cover the top. Leave to set for a few minutes and then decorate with fresh raspberries.