Cheesecake
For the past few weeks I’ve been craving cheesecake. I had some store bought one but it wasn’t exactly the best and it was too sweet for my liking. So I decided to make my own 😊 My favourite cheesecake is just plain New York style, what is yours?
Cheesecake is quite rich and I have no self control and I can’t cut small slice or stop eating halfway through a big one so I decided to make just small cheesecakes in a muffin tray. I think they look quite cute, I hope you enjoy them.
Makes 10 cheesecakes
Ingredients
240g silken tofu
160g cashew nuts
1+1/2tsp vanilla extract
80g sugar
2tbsp cornstarch
160g vegan biscuits (I used lotus)
50g coconut oil
Method
Soak cashew nuts for few hours in cold water.
Few hours later - preheat the oven to 180C/160C fan.
To make the crust, pulse biscuits in a food processor into crumbs (if you don’t have a food processor, put biscuits into a plastic bag and bash them with a rolling pin). Melt coconut oil and stir it into the biscuit crumbs to create a sandy mixture.
Press the mixture to the bottom of each muffin hole and press down with a spoon.
Bake for 10mins and allow it to cool a bit.
Meanwhile make the cheesecake layer - place cashews, tofu and vanilla extract into a blender and blend until smooth. Add sugar and cornstarch and mix together until smooth (you can use just a spatula or you can do it in a mixer).
Pour the filling into muffin holes, shake the tray - so the filling gets smooth on top. Set the muffin tray into a large roasting pan and boil a kettle of water. Pour the boiling water into the roasting pan (so it comes up about halfway up the sides of the tray.
Carefully move to the oven and bake for 15-20 mins (it should still wobble a bit in the middle).
Let it cool down and before taking cheesecakes from the tray, run a thin knife around edges to make sure it’s not sticking to the sides. You can serve it on its own or with blueberry sauce (just cook 100g blueberries with 1tsp lemon juice for few minutes).