Vegan Raspberry Cheesecake by www.veggies.org.uk

[Guest guest]

250g digestive biscuits

5 tbsp vegan margarine

300g firm tofu

300g raspberries

dash of lemon juice

1 teaspoon lemon essence

a bit less than two thirds of a cup soya milk

2 heaped tablespoons arrowroot (or cornflour)

1 cup sugar

Half a packet (40g) of raspberry flavour vegan jelly crystals (ie.

gelatine-free ones)

Kiwi fruit to garnish

 

1. Place the biscuits in a bag, removing one as you do so ('cos you

simply have to eat one, don't you!). Tie the bag shut, expelling air.

Imagine that all of the world's evil is contained in the bag, then

jump up and down on it, shouting.

 

2. Melt the marg in a pan, then stir in your 'by-now-well-and-truly-

crushed' crumbs. Tip into a greased springform cake tin, or

cheesecake/flan tin and press down firmly to make an even layer. Pop

into the fridge until needed.

 

3. Heat the soya milk in a pan gently, adding the sugar and stirring

in until it dissolves. Increase the heat until it is starting to

boil. As you wait, mix the arrowroot with soya milk or water to form

a paste, then add a little more liquid and mix again, so that it goes

thin and watery.

 

4. Once the soya milk is boiling, quickly stir in the arrowroot

straight away, to make a very thick, gloopy custard. Put in a blender

with the tofu, raspberries and lemon essence. Blend really well.

 

5. Pour onto base and then chill.

 

6. Make up half of the jelly according to the directions on the

packet, (ie. half the jelly mix and half a pint of water instead of

the full pint.) Leave to partially-cool.

 

7. Peel and slice the kiwi fruit. Arrange kiwi on cheesecake. Gently

spoon the liquid jelly onto the cake (don't just pour it on - I've

been there, and it isn't pretty!).

Open your fridge door. As you place your cheesecake in the fridge,

say a silent prayer to 'Scofusha', the God of Successful Cheesecake

Setting. Leave overnight, then watch your popularity soar...

 

Please note that this cake does not freeze, so you'll have to eat it

within a couple of days. Life is tough like that.

 

This recipe may be freely circulated, but please credit to us. Ta.

 

(Which we do...the recipe is by " Veggies Catering Campaign " at

http://www.veggies.org.uk/