Strawberry Cheesecake

Nutritional Information:

Per 100g

Calories 363 Fat 27g Saturates 6.4g Carbohydrates 21g Sugars 6.1g Protein 9.7g Salt 0.70g


Ingredients

200g (1 1/2 cups)
75g (1/3 cup)
1 made up with ¼ to ½ of the water required on the pack

Method

1

Crush the digestives into crumbs – you can blitz in a food processor or place in a sandwich bag and crush with a rolling pin.

2

Melt the spread in a pan and stir in the biscuit crumb

3

Pack the mixture into a loose bottom tin and chill in the refrigerator

4

Blend the cashews and lemon juice into a cream

5

Add the silken tofu and continue to blend. Turn off the blender and the leave the mixture in.

6

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

7

Then turn the blender back on and add the hot liquid immediately before it begins to set.

8

Spread onto the base and chill overnight.

9

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.

10

Place the cheesecake in the freezer for 15-20 mins before turning out of the tin.

11

Top with fresh strawberries and serve.

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