Smooth creamy fluffy baked cheezecake. This dairy-free version is protein-packed and lactose free. And if you’re careful with your biscuits, nut free too!
I tried this out on several people, including the husband and the Besties. They said it was lovely but I have to be honest – I can’t remember what traditional cheesecake tastes like! But this one definitely looks like the real McCoy and is undeniably scrummy.
150g ginger nut biscuit
60g vegan margarine
375g firm tofu (not silken)
350g firm silken tofu
245g non-dairy yoghurt (1 x cup)
200g sugar (1 x cup)
3tsp fresh lemon juice
3tsp vanilla essence
¼ tsp salt
100g plain white flour (2/3 x heaped cups)
2 tsp agar agar powder
1. Line the bottom of an 8inch* spring loaded tin with greaseproof paper and grease the sides.
*I wouldn’t advise using a larger tin, but a smaller one should be ok, but you may need to alter the baking time slightly.
2. Whizz up the ginger nut biscuits and marg in a food processor to make crumbs which will mould together when pressed. Press into the bottom of the tin and put into the fridge to chill.
3. In the meantime, pre-heat the oven to 165oC.
4. Prepare the cheezecake filling by whizzing together the tofu, yoghurt, sugar, lemon juice, vanilla and salt until smooth and creamy (at least 5 minutes).
5. Add the flour to the mixture and whizz up again until thoroughly combined.
6. Pour the filling onto the biscuit base and use a spatula to smooth down the top.
7. Put the tin onto a baking try and put into the oven for 1 ½ hours. You’ll know when the cake is cooked as it will have browned slightly on the top and will be pulling away from the edges of the tin.
8. Leave to cool and set before attempting to remove from the tin.
If you’re feeling fancy, you could serve with a nice fruity coulis!