Double Cheesecake

1 comment

This recipe was born since the cake tin was too big for a few guests!
1 block of unflavoured tofu
125 gr of unflavoured soya yogurt
100 gr of brown sugar
1 cup of soy milk
5-6 tablespoons of cornstarch
150 gr of vegan digestive biscuits
2 tablespoons of margarine
veghella (3 tablespoons of the cream and 3 teaspoons for the filling)
100gr of vegetable cream for cooking

In a food blender, grind the biscuits, mix with melted margarine and flatten them thoroughly to the bottom of a cake tin with the hinge (lined with baking paper).
Dissolve the cornstarch in the milk and let it thicken over a low heat.
Chop the tofu and purée it, using a hand blender, with yogurt, thickened milk, sugar and veghella.
Spread this cream on the base made of cookies and let it set in the fridge overnight.

When I started slicing it, I came to doubt that it was too much for 4 people …
So, to avoid having it leftover, I piled up the slices, spreading a mixture made of vegan cream and veghella between them, and I must admit that only one “odd” slice survived  (you can see it in the picture).
I was very satisfied with the ultimate effect, because I didn’t like the way it was, and I was afraid it was too flat …
Obviously, to make a complete double cheesecake, just double the doses of ingredients, make two separate cakes, spread one with cream and place the second cake over ;-)!
Hope you to enjoy it! 🙂

Chef: MikiVeg from VeganBlog

  1. EleonoraNW3 3 March 2011 at 14:41

    This is GORGEOUS! And you don;t even need to bake it, as you usually do with cheesecakes 🙂
    Pictures are great as well 🙂

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