Vegan cheesecake: the recipe for the lactose-free variant with berries

Step 1

Collect the biscuits in the bowl of a mixer and blend them until they are reduced to a powder1.

Step 2

Transfer them into a bowl, add the warm melted margarine2, previously melted in a bain-marie, and mix carefully.

Step 3

With the help of the back of a spoon, compact the biscuit mixture on the bottom of a 20 cm diameter springform pan lined with parchment paper3; then let the base harden in the fridge for half an hour.

Step 4

On the side, work the vegan cream cheese in a bowl with half the icing sugar, the grated lemon zest and a pinch of vanilla powder4.

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