Let us eat Cheesecake
If at first you don't suceed try, try again.
I have tried many, many times and followed several different recipes to make an edible cheesecake.
He came through - It took him 10 minutes to work out a recipe and although we sat fingers crossed by the oven the whole time, it was fantastic.
And here it is....
Warm your oven to 170° C
Put 1 1/2 tsp of Linseed in a bowl with 3tsp of warm water and leave for 10 minutes till the *slime stage *official term
Next whisk in 2 tbsp of coconut milk powder and 2 tbsp arrowroot, about 2-3 minutes untill the powder has disolved.
Next 60g of sugar - we used raw cane - 1 tsp vanilla, 1 tsp lemon juice and whisk away for about 3 minutes again.
And finally we added just under 200g of violife cream cheese (it should be 200g really I just couldn't help a little dip) you wanna whisk everything now for 3-5 minutes to make sure it's fully combined.
Here we used a biscuit base, basicaly crumble up some biscuits into a dollop of melted vegan butter (it's 250g : 60g biscuit to butter ratio)
If, in your mad dash to get back and though this together you couldn't find any vegan bicis, then try this one.
1 C Flour, 1 C oats, 1 C sugar and 1/2 C vegan butter. Blitz adding the butter a little at a time untill your mixture resembles bread crumbs.
A marrage made...
Press the base into the moulds and add the cream cheese mixture gently smoothing the top down.
We added a dot of homemade blueberry jam to the top and Bakespeare made some lovely swirls on top (and I made a mess)
Then in the oven for 20-25 minutes (at 170°C) this was for individual mini cheescakes if you're making one slightly larger then try 35 minutes until the mixture bubbles. You can of course double the recipe if your after something a little larger.
Once cooking is done, now here's the really hard bit - Leave for half an hour to cool then fridge for at least half an hour an hour if you can resist!
Top with more blueberry jam and scoff.