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How To Make Vegan Cheesecake

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This is a simple and easy vegan cheesecake to make. It can be made with vegan cream cheese and silken tofu. They can both be bought from your local health food store or from online sites. This is a truly healthy and tasty dessert that can be served for any occasion.
What you'll need: 
Fruit sauce (optional)
300 grams vegan cream cheese
50 grams icing sugar
2 tablespoons cornstarch
1 lemon (juiced)
½ teaspoon almond extract
10 Digestive biscuits
50 gram vegan butter
2 tablespoon rice milk
Pie tin (greased)
Put biscuits in a food processor and blend into crumbs. Melt the butter in the saucepan and mix in the biscuit crumbs with the melted butter. Put biscuit mixture into pie tin and press down. Put in the fridge for 10 – 15 minutes to set.
Place vegan cream cheese and silken tofu into food processor and blend together. Add the sugar and blend ingredients until smooth.
Put almond extract, lemon juice and rice milk into a small bowl. Add the cornstarch and whisk all ingredients together. Pour the whisked mixture into the food processor with the cream cheese mixture. Blend until smooth and transfer mixture unto biscuit base in the fridge. Spread the mixture evenly around the base.
Bake in a preheated oven at 180 degrees for 35 minutes. Cheesecake should be set.
Let cheesecake cool for 2 hours at least. If you want a fruit topping, you can spread the fruit sauce on top of the cheesecake at this point. Chill the cheesecake in the fridge overnight.
You can now serve your vegan cheesecake.
The taste of this vegan cheesecake can easily fool non vegan eaters into thinking it contains dairy. If you need a gluten free pie crust, you can crush some gluten free biscuits or you can use the recipe I wrote for gluten and dairy free Graham crackers.
If the cream cheese is too thick you can add a little more rice milk when blending.
You can also use almond milk if you prefer.
You can use any fruit topping like peaches, cherries or blueberries.


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