Ingredients
Equipment
Method
For the cheesecake base
- Crush the biscuits to a fine breadcrumb in a blender.
- Melt the coconut oil.
- In a large bowl, mix the coconut oil and biscuits until well incorporated.
- Double-line the cheesecake tin with clingfilm, add the cheesecake base mix, and press down well.
- Refrigerate the base while you make the cheesecake mix.
For the cheesecake mix
- Soak the cashew nuts overnight - rinse and drain.
- Measure out all the ingredients.
- Melt the cacao butter - allow to cool.
- Add the tofu, maple, lemon juice, vanilla, and soaked cashews to the blender - blitz until smooth.(Add the rice milk if you are using firmer tofu)
- While the blender is running, slowly add the cacao butter to get a smooth cheesecake mix.
- Spatula the cheesecake mix into a large bowl - check the sweetness/sourness. Adjust with some extra lemon juice or maple.
- Pour the cheesecake mix over the base in the fridge - transfer to the fridge to set for at least two hours.
To garnish the cheesecake
- Gently wash the berries and assemble them on top.
Nutrition
Notes
*Silken Tofu:
- There is no need to add rice milk if you are using soft silken tofu.
- If you use firmer tofu add the rice milk.
Alternative Base:
- 100g - Pumpkin Seeds
- 100g - Apricot
- 100g - Pistachio
- 10g - Coconut oil
Storage:
- I have not tried freezing it, let me know how it works out if you do try to freeze it.
- This recipe will keep up for up to 3-5 days in the refrigerator.
