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A guide to healthier shopping and eating
Tofu Heaven
Fruity Tofu Cheesecake
Serves 4-6
30 minutes: 10 minutes preparation, 20 minutes baking plus cooling time.
200g/7oz vegan digestive biscuits or Hobnob type (supermarket own brand
oat crunch type are often vegan)
75g/2½oz vegan margarine
50ml/2fl oz soya milk
350g/12oz silken tofu
200g/7oz vegan cream cheese
1 tbsp vegetable oil
1-2 tbsp golden syrup
1 tsp vanilla essence
½ tsp lemon or orange essence (optional)
2 tsp arrowroot
Mixed berry fruits (tinned or frozen) for topping. If frozen, the fruit
might be a bit tart, so you can sprinkle it with some caster sugar.
- Preheat oven to 180ºC/350ºF/Gas
Mark 4.
- Grind biscuits until there are no lumps
left (or batter them with a rolling pin in a sealed plastic bag!).
- Melt margarine in pan, mix in biscuit
crumbs.
- Spread biscuit/margarine mixture in a
greased flat tin (about 8-9 inch spring form tin best) and bake in oven
for 5 minutes.
- Blend all other ingredients – but
not fruit – thoroughly until smooth.
- Remove cheesecake base from oven.
- Pour filling mixture over base and return
to oven.
- Bake for 20 minutes.
- Remove and leave to cool.
- Top with fruit topping and chill before serving.
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