Marbled chocolate Cheesecake

This dark shortcut pastry with hint of coffee, delicious vanilla yogurt filling and delicate

Crumble is pretty heard to resist



200g(7oz) plain gluten free (optional) flour

100g (3 ½ oz) fine cane sugar

2 tsp baking powder

2 tbsp cornflour

4 tbsp cocoa powder

1 tsp instant coffee granules, finely ground

A pinch of salt

125g (4 ½ oz) vegan margarine

1-2 vanilla extract


40g (1 ¼ oz) cornflour

5 tbsp soya milk with

Vanilla flavouring

110g (3 ¼ oz) fine cane sugar

1-2 tsp vanilla extract

Juice and finely grated zest of 1 lemon

125g (4 ½ oz) vegan margarine


1.For the base, combine the flour, sugar, baking powder, cornflour, cocoa powder, instant coffee and salt in a bowl. Add the margarine in little blobs and work it in with your fingers, then add the vanilla extract if pastry is too firm, add a few drops of water. Wrap the pastry clingfilm and chill for 1 hour in the fridge.

2.Preheat the oven to 160°C/Gas. Mark 3 and line a 22cm (8 ½ in) springform tin with baking paper. Thinly cover the base of the tin with three-quarters of the pastry – press it down slightly and bring up the sides so it stand about 4cm (1 ½ in) high prick the pastry with fork and chilli it again.

3. For filling, stir together the cornflour and soya milk with a balloon whisk until smooth. Stir in the soya yogurt, sugar, vanilla extract, and lemon juice and zest. In a small pan, melt the margarine over a low heat and, when it is lukewarm (not hot), combine it with the soya and sugar cream. Spread the mixture smoothly over the pastry, use your fingers to pull off little crumble pieces and distribute these over the filling mixture.

4.Bake in the centre of the oven for 45 minutes, until an inserted skewer comes out clean. Remove from the oven and leave to cool completely.