Eleonora’s “Cheese”Cake Reloaded


Here I am, back again!
I finally found the right recipe for the “kisscake”, remember this? although… this time came out even better!

I love Sheese – well maybe not on its own – and I really need to self produce it, somehow.
Anyway… these are the

for the base
300 gr of vegan tea biscuits
margarine, or mixed seeds oil, or soy butter… anyway something “greasy”
for the filling
700 gr of silken firm tofu (I used 2x350gr Morinaga)
1+1/2 tub of Sheese
1/2 of soy milk
4 teaspoons of agar agar
3 teaspoons of Parmazano (but not crucial, I’d rather say optional)
60 gr of sugar (I didn’t want the base to be too sweet)
2 tablespoons of lemon juice
1 teaspoon of vanilla essence
grated zest of 1/2 lemon (optional)
for the topping
200 gr of soy yogurt
350 gr of strawberry jam (but could be any kind of jam)
fruit to our choice to decorate
1 tablespoon of lemon juice

Quite easy, I’ve got to say, compared to such a goodness πŸ˜›
Get the biscuits and crush them, manually or with a food processor. Combine them with oil (or whatever, as long as it’s edible and vegan!) – quantities really depend on the biscuits, how much they absorb, and on how “greasy” you want the base… Anyway, just mix them, pour the mixture in a spring cake tin, press it to the bottom with your hands and put it in the oven, 180Β°C for 7/8 minutes.
Pour all the ingredients, except for milk and the agar agar, in a bowl and mix them very well with a hand blender, until you get a very smooth cream – doesn’t take that long.

Set aside. Dissolve the agar agar with the and bring it to a boil, stirring continuously. As soon as it starts boiling, wait 2/3 seconds (keep stirring though), remove from the heat, pour it straight away in the bowl with the “cream” and “whip” it with a hand blender. It is crucial (or that’s what I think) that these things are done absolutely very quickly and straight forward, otherwise the agar agar stars setting but “on its own” without binding the tofu-sheese cream… well it’s easier to undersand / to do than to explain! Pour it over the base, level it with a spoon (wet it before!) and forget about it in the fridge for a couple of hours – mine stayed overnight but I don’t think it really matters. Then, combine jam, lemon juice and yogurt and heat it, stirring continuously. When it starts boiling remove from the heat, wait a few seconds (20/30) and pour it over the cake. Wait a bit and put it in the fridge again. When everything’s cold and settled, decorate with fruit as you like it best.

It was soooooooooo delicious!!! I don’t have a great talent for cakes and sweet stuff – I prefer savoury things, but OMG this was the end of the world!

  1. acorn 22 August 2011 at 05:56

    I really liked the first one… but this seems definitly better, I guess it’s juts the photos which came out better… the last one in particular is so mouth – watering!

  2. cheesecake recipe 22 August 2011 at 09:36

    That looks yummy, I’ve always love my cheesecake better with fruits in it. I think it sort of breaks the richness. Makes it more balanced. Anyways, I will be trying this for sure, thanks for sharing! You’re pretty creative, you did really great πŸ™‚

  3. EleonoraNW3 22 August 2011 at 09:49

    Hi there! I’ve been trying for two weeks to get a decent “cheese”cake, you know…me and my bofriend have been eating at least 5-6 “cheese”cakes while I was experimenting. Most of the recipes I found on the Internet said that the base has to be baked, but I really hate taht “spongy” consistency, reminds me a bit of omelette πŸ™
    Anyway I was really pleased with this, it was one of the most delicius things I have ever done πŸ˜‰

  4. Luu 25 August 2011 at 08:14

    what a wonderful cheese cake…I’d like to have a slice of it just now! πŸ™‚

  5. EleonoraNW3 25 August 2011 at 13:39

    Thanks Luu!!! I love your recipe for Soba with Marjoram pesto, BTW!
    I’m preparing another cake like this for my Dad’s BDay… stay tuned πŸ™‚

  6. Luu 25 August 2011 at 16:30

    definitely, yes! πŸ™‚

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