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Method:
Prepare the raspberries. Fresh, canned or frozen may be used. If canned, drain off the juice and measure 200g of drained fruit. Frozen raspberries should be defrosted, then drained, as above. Break up the fruit roughly with a fork before adding it to the recipe.
Make the base by sifting the flour into a bowl. Rub in the margarine until it resembles fine breadcrumbs, then stir in the almonds and caster sugar. Mix it thoroughly – it should look rather like damp sand. Press the mixture into the base of a greased 18cm loose-bottomed flan tin. Place in the fridge to rest for 30 minutes then bake it in a preheated oven for 15 minutes.
After 15 minutes take it out of the oven and allow to cool completely, leaving it in the tin. It won’t look cooked, but this is normal.
Pour the soya cream into a food mixer and beat for 1 minute until thick and creamy. Add the raspberries and mix them in thoroughly. Spoon the topping over the base, level it off and chill in the fridge for at least one hour before serving.
When ready to serve, run a spatula around the edge of the tin to loosen it, then remove the outer ring, leaving the cheesecake on the tin’s base for stability. Serve decorated with more fruit. | 
