the secret ingredient in this creamy cheesecake ... TOFU... I know what you’re thinking but just give this a try even my very non-vegan brothers loved this cheesecake.
The recipe below makes a thin cheesecake, which I personally enjoy because I get equal amounts of filling and crunch but you can always double this recipe for more of a traditional looking high cheesecake
For the base:
- 1 packet of Nairns dark chocolate biscuits (any vegan biscuit will do too)
- 3 tablespoons of vegan margarine melted (I used the brand Flora)
For the filling:
- 1 block of firm tofu (mine was a 279g block to because exact, but you don’t have to be)
- 100g of vegan cream cheese (I used the Woolworths coconut oil cream cheese)
- 1 tsp vanilla essence or extract
- 1/4 cup maple syrup
- 1 tbsp dairy free cream or dairy free milk (I used orley whipp)
- 1/2 a lemon juiced
For the topping: you can use any fruit (eg: berries). I used passion fruits because I had a few lying around
- 3- 4 passion fruits
- 2 tbsp sugar
Preheat the oven to 200°C
In a food processor break up the biscuits (you can also do this in a ziplock bag and smash it with a rolling pin)
Add the melted butter and combine again
Press the mixture into a spring form pan (20cm diameter) with a spoon and bake in the oven for 10 min until the base is golden. Then remove the base from the oven and allow to cool.
While the base bakes clean out the food processor and add all your filling ingredients.
Process until smooth and creamy
Pour into the cooled base and place in he fridge overnight (or for at least 5 hours) until the filling is set
Before serving heat the passion fruit and sugar in a saucepan over medium heat and then allow to cool
Pour the cooled mixture over the cheesecake
Slice and serve
I hope you enjoy this recipe as much as my family did, we literally polished off the whole cheesecake in a day.
Please tag me in your creations on instagram so I can see and share them @abiteofvegan_
Georgia , abiteofvegan x