Trying a new recipe

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alisont

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Am being brave and trying a new recipe........ a cheesecake - a vegan one! using tofu and soya cream cheese.........

Waiting for it to cook now with everything crossed as its for mums birthday tomorrow - nothing like a challenge of trying something new for a special occasion stress! :o :D

Alison :)
 

Jane

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I'd like to know how it turned out too :P If it turned out good how does it taste? (unless you havn't tried it yet of course hehe)

Happy Birthday to your Mum too.
 

sallym

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Hope your Mum is having a good day how was the cheesecake??
 

alisont

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Its passed the taste test[:D] really nice - dad couldnt believe it was all tofu based :)

Heres a pic:



Mum was very impressed and liked the fact it was homemade! Shes had a lovely birthday weve had dominos pizza and champagne tonight! Dominos didnt fuss that i wanted a pizza without cheese either :)

Alison[:)]
 

sallym

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It looks brill,will you share your recipe,my daughters b/d is soon and she would love it I'm sure ;)
 

alisont

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I used a Viva recipe from the animal charity book how to be dairy free:

Fruity tofu cheesecake:
200g digestive biscuits
75g soya marg
50ml soya milk
350g pack silken tofu (avail health shops/chinese shops)
200g tub vegan plain cream cheese tofutti (holland and barrett)
1 tbsp vege oil
1-2 tsp golden syrup
1 tsp vanilla essence
2 tsp arrowroot
mixed red fruits for topping (i used frozen fruits)

1. oven onto 180 degrees/ gas 4
2. crush biscuits or grind
3. melt marg in pan, mix in biscuit crumbs
4 spread mix into 8 inch greased flat tin or pyrex flan dish. press down bake for 5 mins
5. blend all other ingredients except the fruit til smooth
6. pour filling over base - bake for 20 mins
7. allow to cool
8. top with the fruits when cool
9. chill til ready to use - needs to be cold to serve
10. can sprinkle with icing sugar to decorate

This is another nice recipe:
Lemon ‘Cheesecake’ with Blueberries
Serves 4-6

Preparation and ‘cooking’ time: 10-15 minutes

175g/6oz ginger biscuits
75g/3oz vegan margarine, melted
400g/15oz vegan cream cheese, such as Tofutti
Finely grated rind of 2 lemons
25g/1oz caster sugar
175g/6oz blueberries – or raspberries if preferred
Icing sugar to dredge
Mint leaves to decorate (optional)

Put the biscuits into a polythene bag, secure lightly then crush with a rolling pin. Transfer the crushed biscuits to a bowl, add the melted margarine and mix to combine.
Press the mixture into a 20cm/8 inch flan tin with a removable base. (Don’t attempt to go up the sides of the tin.)
Place in the freezer or fridge while you prepare the topping.
Put the cheese into a bowl and add the lemon rind and caster sugar.
Stir to make a creamy mixture.
Spoon the cream cheese mixture into the flan tin.
Take it to the edges but don’t try to smooth the surface.
Put into the fridge until required.
To finish, lift the cheesecake out of the tin and place the cheesecake on a serving dish.
Decorate the tops with blueberries or raspberries and a sprig of mint.
Dust with icing sugar, and serve as soon as possible.

Alison :)
 

sallym

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:)That was really kind of you thankyou,I have just requested a Viva magazine ,so will try and get one of those recipe bks too.I have just become a veggie with my daughter,but was considering cutting out dairy too,thought it would help with my choccie addiction ;D
 

alisont

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Give me a shout if i can help with anything - tons of dairy free recipe books here :)

Just dont get addicted to dark choc like me ;)

Alison :)
 
S

snugglypig

Your cheese cake looked FANTASTIC, well done

never made a baked cheese cake I will give it ago


karen
 
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