A plant based take on the classic baked vanilla dessert, packed with the same creamy comforting textures and that iconic buttery biscuit base.. THIS is pure indulgence and makes a brilliant centre piece for any special occasion.

This Recipe Serves 10-12 People | Ready in 70 Minutes + chill time

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To make this recipe you will need:

400g Digestive Biscuits (bashed into fine crumbs)

Dairy Free Butter (melted)

400g Dairy Free Soft Cheeze (at Room Temperature)

600g Silken Tofu (drained)

2 Tablespoons Icing Sugar

4 Tablespoons Cornflour

30mls Vanilla Paste

A Good Squeeze of Lemon Juice

You will also need:

Baking Paper

20cm Sprung Cake Tin

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How to do it:

First, Line a 20cm spring form cake tin with grease proof paper – I usually undo the base, pop a piece of grease proof, slightly larger than the size of the base, on top. Replace the sprung side section and you should have a snug, nicely lined base with a bit of a frilly over hang along the bottom outside edge of your tin. This helps when getting your baked cheezecake out neatly at the end.

Pre-heat the oven to 170℃ ready for baking your cheezecake before starting to prepare your filling.

Mix the bashed up biscuits with the melted butter to create a ‘damp sand-like’ texture. Then decant into the base of your lined baking tin and firmly press into the edges.

Next, create your cheezecake filling. Add the silken tofu, dairy free cream cheeze, icing sugar, lemon juice, vanilla and cornflour into a food processor and thoroughly bltze to create a thick creamy mixture.

Decant the chreamy cheezecake filling on top of your buttery biscuit base, ensuring that you go right up to the edges (if your sprung tin has a non stick coating, you shouldn’t need to grease the sides of the tine beforehand.)

Bake at 170℃ for 50 minutes in the centre of your preheated oven until golden on top. After baking, your cheeze cake will still have a little wobble in the centre – this is normal and will firm up when chilled.

Top tip: To avoid big cracks appearing on the top of your cheezecake, allow to cool for 10-20 minutes with the oven door open before removing.

Allow to cool fully, at least for 3 hours, in the fridge before removing from the tin and slicing (ideally overnight to get a really clean slice.)

Enjoy your cheezecake just as it is.. or why not use fresh berries, a drizzle of sauce and more biscuit crumbs to help take this classic pud to the next level!?

*Make this gluten free – Just use a gluten free alternative for the digestives!