Recipes

Fruity Dairy-free Cheesecake

Serves 6-8
30-40 minutes plus chilling time

It's creamy, it's fruity - it's great!

200g/7oz vegan biscuits*
75g/3oz vegan margarine, eg Pure
50ml/2fl ozsoya milk
1 pack silken tofu (eg Morinu, sold in tetrapacks), firm or soft
200g/7oz vegan cream cheese
(eg Pure or Tofutti. Pure is available in large supermarkets; Tofutti from health food shops)
1 tbsp vegetable oil
1-2 tbsp golden syrup
1 tsp vanilla essence
½ tsp lemon or orange essence (optional)
2 tsp arrowroot
150g/5oz fruit topping (eg fresh or defrosted frozen raspberries or strawberries)

Preheat the oven to 350F/180C/Gas Mark 4.
Grind the biscuits (which will be used as the base for the cheesecake) until there are no large lumps left.
Melt the margarine and mix in the biscuit crumbs.
Spread in a greased flat tin and bake in the oven for 5 minutes.
Blend all the other ingredients thoroughly until smooth (except the fruit).
Remove the crumb mixture from the oven and pour the filling over the base.
Bake in the oven at the same temperature for 20 minutes. Remove and leave to cool.
Top with fruit topping and chill before serving.

* Eg Tesco Value Digestives; McVities low-fat Digestives; HobNob or supermarket own-brand oat biscuits