About the Recipe
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Ingredients
1 1/2 cups of vegan graham cracker crumbs or what we British folk call digestive biscuits. 125g allegedly but estimates vary in weight from 125-180g
1/4 cup / 55g of melted vegan butter or margarine
2 8oz / 226g containers of vegan cream cheese- I have successfully used tofutti for this but violife may also be good. You want a mild, creamy one and not one that has a weird cheesy flavour
1 12oz/ 340g packet of silken tofu
1 cup sugar / 200g sugar
1 tablespoon cornstarch (in the UK, cornflour)
2 tsp vanilla extract
Preparation
This is a baked vanilla cheesecake from 1000 vegan recipes by Robin Robertson and to me, tastes very much like dairy cheesecake. Delicious with strawberries and other fruit, and/or with caramel sauce on top.
Smash the biscuits up inside of a bag or towel with a rolling pin or what not. Mix the crumbs together with the melted butter and press them into the bottom of your greased cheesecake tin (springform recommended). Then combine the tofu and creamed cheese in a food processor and blend until smooth, then add and blend the sugar, cornflour/cornstarch and vanilla. Pour the filling on top of the biscuit base and bake at 180C/350F for 45 minutes, then another 10 minutes with the oven off.