Thursday, 26 November 2009

Cheesecake

  • 1 container Tofutti brand cream cheese alternative in 'original'
  • one package silken tofu
  • 1/3 cup soy milk
  • 1/3 cup corn starch
  • 1 tsp vanilla
  • 2/3 cup powdered sugar
  • 1 tbsp lemon juice
  • 3 tsp egg replacer
  • 2 tbsp water
  • 3tbsp melted vegan butter
  • 2 tbsp vegetable oil
  • One packet digestive buscuits and 3 tablespoons brown sugar (for base)
Mix the egg replacer with the water in a small bowl until smooth and add to blender. Blend together all ingredients, except for oil and crust at medium speed until smooth. Mixture should be thick and creamy. Slowly incorporate oil by pouring in at low speed.
In a springform pan crumble enough buscuits into a bowl to cover bottom of pan and be around half an inch thick. Add sugar and melted vegan butter and mix well. Place in bottom of pan and compress.
Pour on top the blended mixture and place in a pre heated oven at 200 degrees and cook for 40 minutes.
This is great served with fresh fruit, syrups or as it comes!

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