Vegan Pumpkin Cheesecake with Candied Cranberries
My mum made this jaw-dropping creating for dessert on Christmas Day – I dare say it’s one of the most perfect looking cheesecakes I’ve seen yet, vegan or not (and hers looked even better than the photo posted with the recipe, which you can find here). It was so smooth and creamy, and it had that cheesy taste reminiscent of cream cheese (thanks to Tofutti!) The best thing about this cheesecake was that it was so smooth and creamy, almost like a creme brulee.
And, like the recipe called for, my mum sat and punctured each cranberry you see on top of the cake several times, though with a big sterilized pushpin, not a needle. Me? I would have taken a shortcut and used dried cranberries soaked in a bit of cranberry juice.