I really rate this vegan cheesecake recipe I adapted from the Vegan Society’s Vegan Catering for All hard copy version. It’s firm and creamy and the base is fantastic.
- 250g ginger biscuits (vegan – they often are)
- 2 dessertspoons of vegetable oil
- 200g block creamed coconut
- 350g firm silken tofu (I used any old stuff and squeezed out the water by twisting it in a clean tea-towel – but the wetter it is the more you need)
- 2 small avocados or 1 big one (makes it creamy)
- 2 limes (with nice rinds)
- 70g caster sugar
Crush the biscuits to fine crumbs (wrap in tea towel and hit with rolling pin).
Gently heat oil and 100g of creamed coconut in pan, stirring until coconut has melted.
Add the crumbs, mix and press into the bottom of a spring-bottom 7 inch cake tin (if it doesn’t hold together add more melted coconut block) and then refrigerate.
Put juice and pulp of the limes into the pan with the rest of the creamed coconut and gently heat, stirring until the coconut has melted.
Add the tofu, sugar and avocado and blend until smooth (a hand-blender is fine).
Stir in some lime rind for variety and kick.
Pour or spoon over the biscuit base and refrigerate until set (3 hours – I thought it tasted even better after a day).
I busked the lime sauce in the foreground – it’s the juice of 2 limes, sugar to taste, simmered with a tiny amount of cornflour to thicken, plus some lime rind, and then cooled. Can be poured or drizzled on top.