Best Vegan Cheesecake Recipe

This recipe is so easy, I never weigh any ingredients for it. I change the amounts all the time too and it always comes out brilliantly. For example, I sometimes use just one carton of silken tofu and two cartons of Alpro single cream. In this case, the mixture will be smoother so I will add some cornflour to thicken it up slightly.

I have discovered that if it tastes great raw in the bowl, it will taste great when it is cooked.

Base

2 packets of vegan digestive biscuits

Around 3 tablespoons of soya spread

Filling

2 cartons of silken tofu

2 tubs of toffutti cream cheese

1 carton of Alpro single cream

Between 1-2 cups of unrefined sugar

Juice of half a lemon

Drop of vanilla essence

Topping

Fresh fruit such as blueberries or blackberries

Teaspoon of cornstarch

1 tablespoon of unrefined castor sugar


Method:

Break the biscuits into crumbs (I put them in two carrier bags, cover with a tea towel and whack them). Melt the soya spread over a low/medium heat. Mix the biscuit crumbs into the soya.

Grease a springform cake tin (one of those that has a removable bottom)with soya spread. Add the biscuit mixture to the cake tin and press down. Set to one side.

Add all the filling ingredients into a bowl and mix well. Pour onto biscuit base.

Bake in oven at medium heat for around 40 minutes or until slightly browning on the top.

Remove from the oven and allow to cool completely.

Place berries into a saucepan with the other topping ingredients and mix. The berries will burst and all the juices will make a thick liquid when mixed with the cornflour. Allow to cool completely and pour over the cheesecake.

You could also just put some cherry pie filling over the top which I also do sometimes.