Thursday, 24 November 2011

Day 24: Tofutti Cheesecake With Blueberry Sauce

Mum and I went shopping tonight and had sushi for dinner so I thought I'd share a dessert recipe. I haven't actually made cheesecake before so it was fun trying it with tofutti cream cheese (best stuff ever). You can serve this type of cheesecake with berries, chocolate sauce or even passionfruit sauce yummmy!!

Tofutti Cheesecake With Blueberry Sauce









   






























Ingredients:

Crust:
1 Pkt Gingernut Biscuits (I used homebrand from Woolworths - you can use chocolate or plain biscuits)
1 Cup Vegan Margerine
1 Tbsp Agave Nectar
1 Tbsp Flour
Filling:
1 & 1/3 Tubs Tofutti Cream Cheese
2/3 Cup Sugar
1 Tsp Vanilla Essence
1 Tbsp Lemon Essence

Sauce:
1 Cup frozen Blueberries (or you can use fresh)
1 Tsp Cornflour
1-2 Tbsp Agave Nectar
1/2 Cup Water (if using fresh blueberries)

Method:
1. Preheat oven to 180c. Grease a push-up pie tin. Process biscuits in a food processor until all lumps are gone, add in margerine, nectar and flour. Press into tin with fingers.

2. Wash out food processor and add in filling mixture. Process until smooth and creamy. Pour into crust and bake for approx 30 minutes, but maybe longer, until the mixture stops jiggling when you move the tin. Refridgerate for atleast 12 hours.

Sauce:
1. In a small saucepan heat blueberries until melted, add in agave nectar and keep stirring. Lastly add in cornflour and whisk until smooth. Pour over cheesecake and enjoy!

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