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Vegan cheesecake

July 24, 2011

This is honestly the best vegan cheesecake you will eat.  Granted i’ve only ever had one other type of vegan cheesecake but it was the worst thing ever, sloppy, wet and the biscuit base was soggy.  Eurgh not good.  I’ll tell you now when you create this masterpiece you will want it for breakfast lunch and dinner.  So without further ado I introduce:

The world’s best vegan cheesecake recipe…

Crust:

500g hobnobs – these are vegan in the UK

1-2 TBS unrefined sugar

60g melted margarine – suchs as Pure or Nuttelex

Cheesecake batter:

300g of silken tofu – normally this works out as one of those little cartons you find in the asian aisle

2 x tubs of tofutti cream cheese

60g lemon juice

115g apple sauce

70g unrefined sugar

2 tbs custard powder

Topping:

200 frozen berries – summer, blackforest, whatever.  You could really make any topping you want but I find berries are best

1-2 tbs agave nectar

125g lemon/orange juice – I do half and half

3 tbs cornflour

Method:

Base:

Preheat your oven to gas mark 5 or equivalent.  Place your hobnobs in a food processor and blend until crumbly.  I tend to put mine in a sandwich bag and smash the shit out of them as I don’t like them turning to “dust” but whatever you want is cool.  In a large pan place your melted marg, sugar and hobnobs and mix together well until it becomes a malleable mass.  Press this into your cheesecake pan, I use a 30cm quiche dish.  You can use one of those spring form pans as they are perfect for cheesecakes.  Make sure the base is firmly pressed down and level and place in your preheated oven for 15 minutes – PUT IT ON A TIMER or you might forget, you don’t want the biscuit to burn.  Remove from oven and leave to cool.

Cheesecake mixture:

Put tofu and cream cheese into a blender/food processor and BLEENNNNDDD.  Add lemon juce, apple sauce and sugar.  Blend the shit out of this until it becomes velvety smooth.  You can have a taste – it won’t be very good but you can see if you want a little more lemon juice/sugar.  Pour the batter over the cooled crust and place in the preheated oven for about 45-60 minutes.  Turn off the oven but keep it in there for a further 30 minutes.  When it’s done the top will crack a little bit and pull away from the sides slightly.

Berry topping:

Whisk cornflour and lemon/ornage mixture together and pour into a saucepan.  I actually do this IN the saucepan so whatever you feel is less annoying.  Put the saucepan on a medium/high heat and stir mix constantly.  I mean constantly too because this motherfucker will lump like a little bitch if you’re not concentrating.  As you feel it thicken add the agave nectar and a quarter of the frozen berries.  Continue stirring until completely thickened.  Add remaining berries and stir thoroughly.  Leave to cool to a medium temperature and pour over the top of the cheesecake.  Et Voila!!  Ideally you want to leave this to chill over night as it needs to thoroughly cool and absorb all the flavours.  Enjoy getting fat.

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