GoodnessDirect Blog – Health foods & healthy lifestyles for you & your planet

Shambhus, I had never heard of you until last week at the Vegan fair, but now I feel like I know you well. This cheesecake recipe is the reason for such over familiarity – vegan cheesecake to die for. Wow – thanks:

Cheesecake Base

Ingredients
200g digestive biscuits or gluten free digestives
100g vegan spread

Method: Crush the biscuits, add the spread to bind them together, then press the mix firmly into a 7.5cm cake tin (greased lightly).

Cheesecake Topping
Ingredients:

300ml Soya whipping cream
349g silken tofu
9oz vegan soft cheese
110g brown sugar
Few frozen berries or fresh mixed berries

Method:

Preheat the oven to gas 250 degrees C.
Leave the soya whipping cream in the fridge for 10 minutes, before you start whipping it with teh soft cheese and silken tofu.
Put all the topping ingredients, apart from the berries, into a big bowl and whisk the mixture until the sugar dissolves. Then add the berries.
Spoon the topping on to the base and bake for approximately 145 minutes at 250 degrees C.  Yummy!