Frozen Cheese Cake

1 comment

This is a cheese cake that meets all tastes. Summery and very nutritious. With this cake I’m sure you’ll have a terrific success! It was the end of a dinner that I organized for my Mom in Milan, last weekend …


for the base
vegan cookies
80 gr of soy butter
50 gr of brown sugar (preferably raw)
for the filling
400 gr of strawberries
200 gr of blueberries
300 gr of tofu
a can of Soya-too whipping cream (250gr)
100 gr of brown sugar

Crumble the cookies and place them in a bowl. Melt soy butter over a low heat (be careful to melt it and not to cook it!). Combine soy butter, sugar and biscuits. Get one of those cake tins with openable sides and press the mixture to the bottom, to compact and level it. Now let’s move on to the filling. Mash the tofu with a fork. Purée the strawberries, except 4-5 of them that we use to garnish, and half of blueberries. Combine fruit and tofu. Whip the soy cream and add it to the mixture of tofu and fruit. The movement of the whip is to be upwards, from the bottom to the top, to avoid the cream going runny. Now pour the mixture on the base we prepared. Garnish with remaining strawberries and blueberries. Place it in the freezer for 2 hours. Remove from the freezer and enjoy it. It’ll be a sort of fruit based ice-cream.

You can change the flavours and prepare it as you prepare. This one with fruit is terrific! Once thawed out, you can keep it in the fridge to have it softer, or put it back into the freezer before it’s thawed (if some remains ….)

Bon Appetite!

Chef: Mirko from VeganBlog

  1. EleonoraNW3 9 May 2011 at 13:36

    This sounds incredibly delicious! Too much soy cream though for me, I think I’d go for just tofu or soy yugurt 🙂

Leave a Reply

© NRG30 S.r.l.
P.IVA 06741431008
tel. +39 0636491957
fax +39 0636491958


about us
contact us
feed RSS feed rss
Privacy policy
Cookie policy

Show Biz Network

Life Network