Calories 363 Fat 27g Saturates 6.4g Carbohydrates 21g Sugars 6.1g Protein 9.7g Salt 0.70g
Crush the digestives into crumbs – you can blitz in a food processor or place in a sandwich bag and crush with a rolling pin.
Melt the spread in a pan and stir in the biscuit crumb
Pack the mixture into a loose bottom tin and chill in the refrigerator
Blend the cashews and lemon juice into a cream
Add the silken tofu and continue to blend. Turn off the blender and the leave the mixture in.
Make up the Jelly with a reduced amount boiling water in a pan - if the jelly makes 1 pint use 100-200ml water and 50 ml soya cream
Then turn the blender back on and add the hot liquid immediately before it begins to set.
Spread onto the base and chill overnight.
OPTIONAL – if Using the quick jelly, make up with water as per the pack instructions and top the cheesecake 1 hour before serving and place back in the fridge.
Place the cheesecake in the freezer for 15-20 mins before turning out of the tin.
Top with fresh strawberries and serve.
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