Fruity Dairy-free Cheesecake

Vegan

It's creamy, it's fruity - it's great!

Photo courtesy Corin Jeavons.

Serves:

Serves 6-8

Time:

30-40 minutes plus chilling time

Ingredients:

200g/7oz vegan biscuits, such as ordinary Hobnobs or McVitie's LIGHT Digestives
75g/3oz vegan margarine, eg Pure
50ml/2fl oz soya milk
1 pack silken tofu (eg Morinu, sold in tetrapacks), firm or soft - approximately 350g
200g/7oz vegan cream cheese - eg Tofutti original, available from health food shops)
1 tbsp vegetable oil
1-2 tbsp golden syrup
1 tsp vanilla essence
½ tsp lemon or orange essence (optional)
2 tsp arrowroot
150g/5oz fruit topping (eg fresh or defrosted frozen raspberries or strawberries)

Method:

1. Preheat the oven to 350F/180C/Gas Mark 4.

2. Grind the biscuits (which will be used as the base for the cheesecake) until there are no large lumps left.

3. Melt the margarine and mix in the biscuit crumbs.

4. Spread in a greased flat tin and bake in the oven for 5 minutes.

5. Blend all the other ingredients thoroughly until smooth (except the fruit).

6. Remove the crumb mixture from the oven and pour the filling over the base.

7. Bake in the oven at the same temperature for 20 minutes, or until firm. Remove and leave to cool.

8. Top with fruit topping and chill before serving.