Monday, June 20, 2011

Nutty Cheesecake

This was the first time I ever tried a vegan cheesecake!
Its very easy, but it is time consuming.
It was delicious & all my non-vegan friends even agreed!!!!

I'm sure you could use other nuts in the base to give it a slightly different taste but I like how hazelnuts somehow remind me of chocolate (this is possibly nuttela's fault!)!!!!

For the base you will need:
1 x 250g packet of vegan choc-chip cookies (I found some in Aldi that were also gluten free - alternatively use oreo's!)
3 tablespoons nuttelex butter
1/2 cup hazelnuts

For the filling:
1 tub tofutti cream cheese (softened by leaving out of fridge for an hour)
1/4 cup icing sugar
3 tablespoons agave nectar
2 cups cashew cream (make this by soaking a cup of cashews overnight in a cup of warm water, cashews will absorb some of the water. Drain the remaining water & place cashews in a food processor. Add one teaspoon vanilla essence and process on high til smooth - this could take 7-10 mins. A light fluffy 'cream' will be made.)

In a food processor combine all the base ingredients.
Process until smooth.
Press into a pie dish.
Chill in fridge for at least half an hour.

Mash the tofutti and cashew cream together until well combined. Gently stir through the icing sugar & agave nectar.
Pour on top of the base & refrigerate for 4 hours or overnight if possible.

Serve with berries of your choice & a sprinkling of cocoa!

This keeps well & also freezes without any worries.


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