In the school holidays just gone we had friends over for lunch and Julie, my Godmother, brought a fabulous cheesecake. It reminded me just how much I enjoy it but haven’t been able to have it in our house for so long.
Then I happened to wander past a new product in our shops the following day … Toffuti …. soy based cream cheese!!!! Of course I had to experiment!!
This recipe makes two little cheese cakes that are 12cm across. They are quite rich so you don’t need too much.
- 5 Chocolate Ripple Biscuits
- 6 medjool dates
- 1 tub Tofutti (227g)
- zest of half an orange, finely grated
- 1 tbsp orange juice
- 1/4 cup coconut sugar, finely milled
- 8 squares of white dairy free chocolate (we used the Sweet William version that is sweetened with Stevia)
Place the biscuits in your processor and blitz to a crumb, add the dates one at a time while processing (speed 4 in a thermal cooker) then blitz until the mix is very well combined (work from a speed 4 up to a 7 for about 15 seconds)
Press the crumb into the base of a tin and set aside.
Place the Tofutti, orange zest and juice and milled sugar into the processor and blitz until well combined and even (speed 5 for 20 seconds).
Smooth mixture on-top of the biscuit base and place in preheated moderate oven for about 15 minutes. The top will brown and be firmer when it is ready.
Place in the fridge to set for about 45minutes.
Top with roughly chopped white chocolate.
I used 1/4 of each tin as 1 serve. So this makes 8 small serves.