Cheesecake

Yesterday I made my first vegan cheesecake. It turned out very well! It passed the ultimate test, which is, of course, did the omnivores give it the stamp of approval? Well, they did! In fact, it was to a great disbelief for some that the cheesecake was made with tofu. Sigh!

Vegan Lemon and Blueberry Cheescake

Tip! Make the base first

BASE:
350g Mcvities HobNobsDigestive Biscuites (or any other digestive biscuit thats vegan!)
1/4-1/2 cup margarine melted
2 tablespoons brown sugar

Preheat oven to 350F.
Blend biscuites into crumbs, put into bowl and pour in melted margarine and sugar. Mix. Make sure they all bind together well. Grease baking tray then place mixture into it to form approximately 1/2cm thick base. Put into oven at 350F for 15 minutes. Remove and allow to cool.

CHEESECAKE MIXTURE: 1 -14 oz package firm silken tofu	1/2 tsp vanilla extract
1 -8 oz package Better than Cream Cheese	2 tbsp cornstarch
2/3 cup sugar	1 -9 inch pie crust
1/4 cup lemon juice Half cup Blueberries

Preheat oven to 350F.
Place silken tofu and vegan cream cheese in the food processor. Process for 1 minute, then add sugar. Process until smooth and no sugar granules remain, 3-5 minutes.
In a small bowl, combine lemon juice and almond extract. Whisk in cornstarch. Pour mixture into the food processor and process until very smooth. Pour into prepared crust (chuck in a handful of berries in mixture first) and bake for 45 minutes. Place decorative berries on cheesecake when cooling.
Allow to cool at room temperature for 2 hours, then refrigerate overnight.
Serves 10

To make things easier: 1-8 oz of cream cheese is nearly a whole tub of tofutti better than cream cheese