(This recipe was left at the Cake and Compassion stall at the 2012 LGF and found by Francine)  Please let us know if you know the author!

Ingredients:cheezecakeandcouli

  • 1 1/2 packets Arnott’s Nice or other vegan biscuits
  • 190 grams Nuttelex or other vegan margarine
  • 3 tubs of Tofutti soy cream cheese
  • 195 grams caster sugar
  • 1/2 teaspoon vanilla extract (or 1 teaspoon vanilla essence)
  • 2 tablespoons (approx) lemon juice
  • 2 tablespoons plain flour
  • Egg replacer equivalent to 4 eggs
  • 275 grams Tofutti soy sour cream

Method:

  • Preheat oven to 160 C.
  • Line the base of a 23cm (base measurement) springform pan with non-stick baking paper.
  • Process the biscuits in a food processor until finely crushed. It works best if you break up the biscuits into a few pieces before putting them in the processor. You may need to process the biscuits in more than one batch. (ie. Process 1/2 of the biscuits and put into a bowl, then process the remaining biscuits. When the second batch is finely crushed, put the crumbs from the first batch back in the processor before moving to next step).
  • Add the melted margarine (if you melt the margarine in a glass measuring jug, it makes it easier to pour into the food processor chute) and process until well combined. Transfer mixture to the lined pan. Use a straight sided glass to press the biscuit mixture firmly over the base and side of pan, leaving 1 cm at the top of the pan. Cover with plastic wrap and place in the fridge for 30 minutes to chill.
  • If using egg replacer powder (such as Orgran No Egg, which I use) place the powder and specified amount of water in a small bowl and beat with an electric mixer until well combined.
  • Use an electric beater to beat the cream cheese, caster sugar, vanilla and lemon juice in a large bowl until just combined. Beat in the flour. Beat in the mixed egg replacer (or other egg substitute). Beat in the sour cream until just combined.
  • Pour the cream cheese mixture into the base. Place the pan on a baking tray and bake for 1 1/4-1 1/2 hours or until just set in the centre. Turn oven off. Leave the cheesecake in the oven, with the door ajar, for 2 hours or until completely cooled. This will prevent it from cracking. (I usually leave it in the oven overnight). Place in the fridge for 4 hours to chill.
  • I sometimes serve the cheesecake with berry coulis and/or soy whipped cream. You can also spread vegan white chocolate chips on the base before adding the cream cheese.