Vegan version of the popular cheesecake recipe


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  • 700g vegan cream cheese (Tofutti)
  • 225g sugar
  • 1 lemon
  • 1 orange
  • 120g cornstarch
  • 120g water
  • 80g vegetable cream
  • 90g flour
  • 1 tsp vanilla
  • 200g digestive biscuits
  • 80g margarine
  • 1tbsp of grated coconut
  • 1 teaspoon of cinnamon
  • Strawberry jam
  1. Crush the biscuits using your hands or a Thermo mix then place them in a bowl with the shredded coconut, cinnamon and margarine and blend well then with your hands turn it into a dough.
  2. Take a 20cm wide 5cm high cake tin and grease with a little vegetable oil then place the biscuit mixture on the bottom and around the edges.
  3. Grate the orange peel and squeeze the lemon juice into a bowl.  Set aside.
  4. Minipim the cream cheese, sugar, cornstarch, cream, water, lemon, orange, vanilla and flour then pour over the biscuit.
  5. Take another cake tin 22cm wide and fill to a 1/4 with water then place the cheese cake tin on top.  Place in the oven at 150 degrees for 1 hour and 45 minutes
  6. After this time remove the cheese cake and place in the fridge.
  7. Remove from the tin and spread over some strawberry jam.  Decorate with fresh strawberries.
If you bake the cheesecake Bain Marie style it will taste creamier.