Vegan Tofu Bourbon Cheesecake
Ingredients
Crust
- 100g oats (gluten free if required)
- 8 crushed Bourbon biscuits (gluten free if required)
- 150ml boiling water
- 50g natural sweetener (such as erythritol)
Topping
- 400g vanilla Greek style yoghurt (dairy free if vegan)
- 350g silken tofu
- 1 tbsp vanilla extract
- 40g cornflour
- 75g natural sweetener
Preparation
Blend the oats to a flour consistency
Add boiling water, biscuits and sweetener
Mix until smooth and sticky
Put mixture in an oven-proof dish and bake on 180°C/ 350°F/ gas mark 4 for 30 minutes
Meanwhile blend together the tofu, yoghurt, vanilla extract, sweetener and cornflour until smooth
Add the topping to the crust and return to the oven for one hour. After 30 minutes of that hour cover the cheesecake with foil and cook for the remaining 30 minutes
Optional chocolate topping
Top each slice with one crushed bourbon biscuit and a drizzle of Choc Shot sauce
