Rated 4.88 out of 5 based on 4 votes
- 1/2 cup almond meal
- 1 cup wholemeal atta flour
- 1/4 cup raw sugar or casta sugar
- 100 g chilled dairy free margarine
- 1 cup fine desiccated coconut
- 600 g soy cream cheese (tofutti) available at coles and woolies
- 1/2 x silken tofu
- 1 x fresh vanilla pot
- 1 - 1,5 cup raw sugar or agave sirup
- 300 g fresh or forzen raspberries
- 5 Tbls egg replacer (available at coles)
- 2 Tbls agar agar powder
- 2 Tbls corn flour
Start to make the base and fill all ingredients, almond meal, flour, sugar, dairy free margarine, coconut in a bowl and mix together with your finger tips to a nice and smooth dough. If it is to wet, just add a bit more flour.
Line the base of a 20cm spring form tin with non-stick baking paper or spread with a bit of oil. Place the base in the tin and press gently with your fingers until even and then smooth out with the back of a spoon – bake for 10 min in the preheated oven (150C°) and set aside.
Now make the filling — Process the raspberries in your food processor with the tofu and a bit of sugar until you get a smooth and creamy paste.
Then fill all ingredients, Soy Cream Cheese, lime juice, vanilla pot, egg replacer, corn flour, agar agar (mix with a bit of water and add to the dough) in a bow and stir very well to combine! Have a taste because I am always unsure about the sugar amount because I like it not that sweet and some of my friends always like it very sweet – so decide for yourself, how much sugar you want to use!
Fill in the filling and return to the oven for 45 hour – than turn off the heat and leave the cake another 30 min in the oven with door closed!
Get the cake out and let it cool out – than refrigerate until cold — serve with icing sugar on top and raspberries. ENJOY
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A vegan cheesecake! Wonderful, I’m going to try.
Oh great, thanks Louise I will going to bake another cheesecake today — so maybe we both got cheesecakes in our fridge
Yum – yes please!