Birthday cheesecake

Birthday cheesecake

It is sunny today! Good weather for a picnic although I have not been outside yet! Going outside has recently been a disappointing experience as the sun plays accomplice to the cold biting wind.

Anywho, I awoke this morning with the task of turning the Vanilla Japanese Soft Cotton Cheesecake into a birthday cake. It will hopefully be a nice surprise as on appearance one would expect a sponge cake hiding inside.

Ingredients:

1 Vanilla Japanese Soft Cotton Cheesecake

350g icing sugar

85g dairy-free margarine

25ml rice milk

few drops of vanilla essence

fresh raspberries

25g white chocolate

Method

Mix the icing sugar, margarine, rice milk and vanilla together until you get a soft and light icing. Cover the cheesecake on the top and sides and smooth the top.

Please raspberries around the edge of the cheesecake. Grate the white chocolate and scatter in the middle.