Vegan: based on this one from Carnation, quantities as written
Biscoff 175g and flora plant butter 25g for the base.
540g violife cream cheese (3 packs!) +100g Carnation 'condensed milk' for the main part.
Plus a pinch of salt, vanilla, a little maple syrup. Blackcurrant compote on top.
Texture held up well, after I was worried about it being too soft. Wouldn't mistake it for full dairy cheesecake but it was OK.
Non-vegan: Nigella but made half as much again of base and filling as I just could not spread the base thin enough to cover the tin! I used biscoff, added lime instead of lemon (and a bit of zest). Absolutely delicious, unsurprisingly, but definitely benefited from the tangy blackcurrants and the lime (could use more zest if anything).
190g biscoff + 110g butter (somewhat different ratio to above!)
450g cream cheese mixed with 90g sifted icing sugar + 70g greek yogurt*; folded in 300ml double cream (whipped), tsp vanilla, tsp lime juice, zest
*as I only bought 300ml cream for the original recipe which needed 250... probably would have been fine without?
To "lightly whip" double cream needed quite some time before any difference was observable. Made it to very soft peaks.
For each: topping was blackcurrants previously simmered with a little water and sugar. Took half a pint, heated and dissolved half a pack of vege-gel, then added a few whole blackcurrants in at the end.
