SIMPLY THE BEST VEGAN CHEESECAKE

I hate to make such grand and sweeping remarks such as this title, but, I assure you it is not false. I have made many different vegan cheesecakes using different ingredients and I have finally arrived at what I believe, and you will too, is the most truly sumptuous cake you’ll eat, vegan or not! I mean, just look at it…

I’ve decorated this one with chocolate covered strawberries, but feel free to snaz it up any way you choose!

Makes: 1 8″ or 9″ springform pan (I used an 8″)

Ingredients

• 2 tubs of vegan cream cheese (I use Tofutti brand)
• 1 349g/12 ounce pack of firm, silken tofu
• 1 ¼ cup granulated sugar
• 1 tablespoon vanilla essence
• Juice of one lemon
• Zest of one lemon
• 1/4 cup almond or soy milk
• 1 teaspoon arrowroot
• 1/2 cup flour
• Toppings of your choice, I used chocolate covered strawberries and sifted icing sugar

For the crust/base:

• 2 cups digestive biscuit crumbs (graham cracker crumbs)
• 3/4 cup vegan butter (I use Pure)
• 1/4 cup sugar

Instructions 

For full instructions kindly visit anodetomungbeans.com.

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