Archive for the ‘christmas cheezecake’ Category

I love egg nog and I love cheesecake, so this cake pretty much just became my new boyfriend.



1/2 cup maple syrup

1/4 cup sunflower oil

1 3/4 cups plain flour

1/2 teaspoon vanilla essence


1 350g package extra firm light silken tofu
8-ounce Tofutti Better than Cream Cheese
3/4 cup caster sugar
1/2 cup vanilla soy milk
2 1/2 tablespoons lemon juice
3 teaspoons rum essence
1/2 teaspoon vanilla essence
1 teaspoon ground nutmeg
3 tablespoons cornstarch

Preheat oven to 180 C.Grease a 9-inch springform pan.

Add all crust ingredients into a bowl and mix into a dough. Press into the bottom of the greased pan and place in the oven for 10 minutes.

Meanwhile add the cream cheese and drained tofu into a food processor until creamy. Add sugar and the soymilk, blend again for a couple of minutes. Add all the remaining products and blend.

Once the crust is done, turn the oven down to 170 C.

Pour the filling into the pan on top of the crust and place back in the oven for 55 minutes. Turn off the oven after the 55 minutes and allow the cake to cool in the oven. Once the cake has cooled place in the fridge for 8 hours or til set. Serve.


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