Tuesday, 30 October 2012


I used to love real baked cheesecakes and this vegan version is delicious and that's a pretty big deal coming from me - I usually hate vegan substitutes! It's simple AND has lots of protein in it so I'm pretty sure it's good* to eat with every meal.

Make this simple cheesecake a day in advance as it allows the flavour to improve.

*Not actual nutritional advice.

Lovely lemons!


Half packet of Vanilla biscuits 
Half packet of Ginger Nut biscuits 
2 Tbsp maple syrup/argave/golden syrup
1 Tbsp neutral oil eg. rice bran
1/2 tsp vanilla extract
500gm - 700gm silken tofu - depending on what size tin you use
1 Tbsp Tahini
2 - 3 Tbsp maple syrup or alternative sweetener
1/2 tsp salt
1 tsp vanilla extract
2 -3 tsp lemon zest
1 - 2 Tbsp lemon juice

Note: I would recommend using more tofu as the ratio of filling to crust was 1:1 and I prefer more filling!

Method Preheat the oven to 180ÂșC. Process biscuits in a blender to make a coarse crumb - you want about two cups of biscuit crumbs, add syrup, oil and vanilla until the crumbs stick together. 

Biscuit mixture.

Press into a springform cake tin - I used an 18cm tin but there is more than enough mixture to use a 22cm tin. Bake for five minutes and let it cool while preparing the filling.

Baked base.

Use a food processor and blend the remaining ingredients until smooth, it's really important to taste the mixture at this stage - if its not 'lemony' enough add more zest and juice. I prefer a strong lemon taste so I used the zest of about 4 lemons and about 1/3 cup of lemon juice. 

Filling ingredients minus sweetener.

About to go into the oven.

When the flavour is just right pour the mixture into the tin and bake until the top is lightly browned about 35 minutes. Cool and refrigerate until completely firm. Don't be tempted to try it straight away! It definitely needs at least 6 hours in the fridge.