New York style vegan cheesecake
Ingredients
For the Base:
- 180gr digestive cookies
- 60gr oatmeal
- 1 tablespoon Maille wholegrain mustard
- 40gr cane sugar
- 40gr coconut oil
For the filling:
- 700gr fresh tofu
- 160gr crystalized sugar
- 1 teaspoon Maille Dijon mustard
- 2 teaspoons vanilla extract
- 30gr custard powder
- 20gr all-purpose flour
- ½teaspoon orange zest
- Zest and juice of 1 lemon
- 200gr melted Coconut oil
Preparation
For the base:
- Mix all ingredients in a foodprocessor/ magimix till lighty sticky
- Cover 2 spring forms (7 inch/ 18 cm) with baking paper
- Divide over the spring forms and press the dough tightly on the bottom. Bake the base for 12 minutes in a pre-heated oven of 180 degrees Celsius.
For the filling
- Mix all ingredients (except the coconut oil) till smooth in a foodprocessor/ magimix.
- Add the melted coconut oil
- Divide the cream over the spring forms
- Bake the NoCheese cakes in a pre-heated oven off 150 degrees Celsius for 40 minutes. Best to check the cakes after 30 minutes. It needs to be the same wobbly texture ass a regular cheese cake
- Let the NoCheese cakes set in a refrigerator for at least 3 hours