About the bake
This vegan cheesecake is one of our favourite vegan recipes. It's so easy to make and is perfect for serving as an after dinner pudding. This cheesecake makes a creamy consistency and the base gives a nice biscuit crunch. We've used hobnob biscuits as our base, alternatively you could use lotus biscuits, these too are vegan.
Method
Step 1:
Preheat your oven to 190ºc/ 170ºc fan/gas mark 5 and line an 8" spring-form pan with parchment paper.
Step 2:
Using a food processor, mix together the biscuits, vegan butter, light muscovado and vanilla bean paste until fine breadcrumbs form. Then press the mixture into the bottom of the spring form pan.
Step 3:
Bake for 10 minutes then and remove and leave to cool at room temperature.
Step 4:
In a large bowl, beat together the vegan cream cheese, soft tofu, sugar, vanilla bean paste and lemon juice until smooth and creamy.
Step 5:
Slowly add the corn flour and plain flour a little at a time until fully incorporated.
Step 6:
Pour the mixture into the cooled biscuit base tin and bake in the oven for 60 minutes. When an hour has passed, remove the cheesecake from the oven and leave to cool at room temperature for another hour
Step 7:
Place the cheesecake in the fridge for at least 3 hours, even better to leave it overnight, before serving.
Ingredients
For the Base
- 100g Hobnob biscuits
- 90g Vegan butter (melted)
- 60g Billington's light muscovado sugar
- 2 tsp Nielsen-Massey Vanilla Bean Paste
For the Filling
- 450g Vegan cream cheese
- 450g Silken tofu
- 300g Billington's Light Brown Soft Sugar
- 1 tbsp Nielsen-Massey Vanilla Bean Paste
- 60ml Juice of one whole lemon
- 1 tsp Corn flour
- 60g Allinson's plain white flour
Utensils
- 8in round spring form cake tin (loose bottom)
- Blender
Recipe Reviews
In initial mix for base, you omitted the biscuits!!
Oops! This has now been amended thanks for letting us know.
Followed all ingredients and instructions and turned out nothing like this. Inedible.
I really enjoyed this recipe. Next time I’ll use lotus biscuits as the base because they’re vegan too. YUMMY!
So tasty! Even had the non vegans going in for a slice.
Ingredients
For the Base
- 100g Hobnob biscuits
- 90g Vegan butter (melted)
- 60g Billington's light muscovado sugar
- 2 tsp Nielsen-Massey Vanilla Bean Paste
For the Filling
- 450g Vegan cream cheese
- 450g Silken tofu
- 300g Billington's Light Brown Soft Sugar
- 1 tbsp Nielsen-Massey Vanilla Bean Paste
- 60ml Juice of one whole lemon
- 1 tsp Corn flour
- 60g Allinson's plain white flour
Utensils
- 8in round spring form cake tin (loose bottom)
- Blender