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
- Line the bottom of an 8-inch* spring loaded tin with grease proof 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.
- 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.
- In the meantime, pre-heat the oven to 165oC.
- Prepare the cheezecake filling by whizzing together the tofu, yoghurt, sugar, lemon juice, vanilla and salt until smooth and creamy (at least 5 minutes).
- Add the flour to the mixture and whizz up again until thoroughly combined.
- Pour the filling onto the biscuit base and use a spatula to smooth down the top.
- 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.
- 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!