Vegan cheesecake
Description
It pairs perfectly with tea and coffee. This is a basic cheesecake recipe; you can optionally add berries or cocoa. If you want to achieve the closest resemblance to the original, be sure to use silken tofu, which is sold in a Tetra Pak. Regular (firm) tofu can also be used, but then the cheesecake will taste more like a cottage‑cheese casserole. This amount of ingredients is calculated for a pan with a diameter of 22–24 cm. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Grind the cookies into crumbs in a blender.
- 3
Step 3
Mix the cookies and margarine until you have a uniform sticky mass. Press it into a baking pan, shaping the edges. Bake the crust in a preheated oven at 180 °C for 10 minutes.
- 4
Step 4
Squeeze the juice from the lemon. Dissolve the starch in water in advance, you will need about 7 tablespoons.
- 5
Step 5
In a blender, blend all remaining ingredients. Pour the mixture onto the crust and bake for another 30–40 minutes.
- 6
Step 6
The doneness of the cheesecake can be determined by its appearance—it will become more golden in color. Leave it in the refrigerator for a couple of hours.
- 7
Step 7
Vegan cheesecake is ready.