When I became vegan I was determined not to give up the foods I enjoyed - I love my food, including desserts, and cheescakes were always amongst my favourites.
This very easy mock cheesecake, based on one served at On The Eighth Day in Manchester, hits the spot each time, and is the one I make most often. The top can be decorated in any way you choose, I like to use poached frruit, particularly blackcurrants, as the contrast in colours is so dramatic, but you go for whatever you like - chocolate curls? strawberries? raspberries? mandarin segments? Indulge yourself safe in the knowledge that your cholesterol intake is fine, despite the indulgent taste - yay:-)
300g of either sweet biscuit (cookie) crumbs, or, as I prefer, plain rye crackers
175g melted margarine, I use soya
Crush the biscuits and mix with the melted margarine. Told you it was easy!
1 x 297g pack of soft, firm tofu - drain off the excess liquid
2 x lemons - you need to zest them, then juice them
3tblsps golden syrup, or other sweetener
You may want to add a little sugar to taste, depending on your tastebuds, this is not a super-sweet dessert.
Pack the crumb base into a well-greased 8" diameter flan dish. I use one with a loose base so that it's easy to de-mould, but then, I'm lazy:-)
In a pan, heat the water, golden syrup and cornflour until boiling, make sure you stir constantly to avoid lumps forming - you do want a smooth cheesecake, don't you? Reduce the heat and simmer until thickened.
Remove from the heat and add the strained tofu and lemon zest and juice. Blend well, I use a stick blender in the pan, then pour onto the base and place in the fridge to chill and set.
It's as simple as that. It tastes lovely and fresh as it is, but, as I say, you can tart it up with fresh or poached fruit, in which case, serve a little of the fruit's liquor with it as a sauce.
Why do I feel hungry now???????? Enjoy:-)