Vegan vanilla cheesecake

Oil the sides of a 23cm loose-bottomed cake tin and line the base with baking paper. Whizz the biscuits in a food processor to fine crumbs, then mix with the melted coconut oil. Press the crumbs into the prepared tin using the back of a spoon, then chill while you make the filling.

Put the soft cheese in a large bowl and briefly whisk using an electric mixer to just loosen, then whisk in the sugar until smooth. Combine the yogurt, vanilla bean paste and cornflour in a small bowl, then pour this into the soft cheese mixture and whisk again to combine until smooth.

Pour the mixture over the chilled biscuit base and smooth the surface using a spatula. Chill for 6 hrs until set. Once set, run a cutlery knife that has been warmed under hot running water around the side of the cheesecake to loosen it from the tin. Top with the berries, then slice to serve.