Archive for May, 2009

So i have been extremely slack at updating my blog! but i have holidays coming up so maybe i will be more frequent with entries but its pretty unlikely. I made vegan cheesecake and after testing a few recipe’s i finally found one that i think is veganlicious! I got it from Aduki mag!

so here it is, give it a try!



500g McVitie’s Digestive or HobNob biscuits, crushed

1–2 tablespoons unrefined sugar

1/4 cup melted Nuttelex (or another vegan margarine)

Cheesecake Batter

300g packet silken tofu

2 tubs vegan cream cheese, I like toffuti

1/4 cup lemon or lime juice

1/2 cup apple sauce

1/3 to 1/2 cup unrefined sugar

3 tablespoons custard powder

Berry Topping

200g frozen berries

1–2 tablespoons agave nectar

1 cup mix of lemon and orange juice and water

3 tablespoons cornflour



Preheat the oven to 160 degrees Celsius.

In a food processor, grind the biscuits to form crumbs. Slowly add the sugar and the melted Nuttelex to form a crumbly mix that stays together when pressed between the fingers.

Press this mix into a greased springform pan to form a crust along the bottom and up the sides. Put into the oven and bake for about 10 to 15 minutes. Remove from the oven and set aside to cool.

Cheesecake Batter

Put the vegan cream cheese and the tofu into the food processor, and blend together. Add the juice, applesauce, and sugar, and blend until combined. Finally, add the custard powder and blend until smooth.

Pour the batter into the cooled crust, and put in the preheated oven. Bake for about 45 to 60 minutes – make sure to turn it at least once to allow for even cooking. Turn off oven when the cheesecake is done, and leave the cheesecake in for another 30 minutes.   When done, the top will crack, and the batter will pull away from the sides. The centre will still be a little wobbly, but this will firm up when the cheesecake is cooled.

Berry Topping

Whisk the cornflour and the 1 cup mix of liquid together and pour into a saucepan. Put the saucepan on a medium high heat and stir the mix constantly until it begins to thicken. Add the agave nectar and a quarter of the berries. Stir constantly until completely thickened. Add the remaining berries, stir through thoroughly, and then cool a little.

Once the berry topping has cooled to a medium heat, pour over the top of the cheesecake still in the springform pan.  Allow the cheesecake to cool for about an hour at room temperature, and then refrigerate for at least three hours. Keep refrigerated.

Enjoy! 😀


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