Kristy Turner shares her recipe for how to make this Marbled Pumpkin Cheesecake, taken from her latest cook book.
Recipe from But My Family Would Never Eat Vegan!: 125 Recipes to Win Everyone Over © Kristy Turner, 2016. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com.
Top tip: Refrigerate a can of coconut cream or full-fat coconut milk overnight. The cream will harden and separate from the water. Use a can opener to open the can and lift off the lid. Carefully spoon out the solid coconut cream. Discard the water (or save it for later use). If you can find a 150 g can of coconut cream, it will provide you with all the cream you need for this recipe.