Tonight, on instagram, i posted a picture of a Peanut Butter/Chocolate Cheesecake which i made. It got a lot of likes and lots of comments asking for the recipe, so here it is, enjoy!
1 packet McVities digestive biscuits (or alternative like granola etc)
4 Tbsp Nuttelex (or other non-dairy margarine)
2 Tbsp Sugar
1 tub Tofutti soy sour cream (or alternative sour cream recipe below)
2 tubs Tofutti soy cream cheese
1 cup sugar
2 Tbsp unbleached flour
1 Tbsp Lemon juice
1 tsp vanilla
1 tsp sea salt
Optional mixed berries for topping
1.Preheat oven to 160 C.
2.Crush biscuits into the consistency of coarse flour.
3.Melt Nutellex in a cup.
4.Mix biscuits and sugar in a bowl and stir in melted Nutellex.
5.Press crust mixture into a 9-inch pan or deep dish pie tin.
6.Blend filling ingredients in blender (if using alternative sour cream recipe, ingredients can be added in with cheesecake ingredients and blended. it doesnt have to be prepared prior) and pour into crust.
7.Bake for 25 - 30 mins or until just golden brown.
8.Allow to cool and then put in fridge to help set.
9.Serve with mixed berries.
For Peanut Butter Chocolate cheesecake
split recipe in half and add dairy free dark chocolate or soy chocolate to first half and 4 - 5 tablespoons of peanut butter to the 2nd half. pour each half of the cheesecake mix onto the base/tin separately to create layers.
Alternative Sour cream recipe
1 (16 ounce) package silken tofu
1 tablespoon olive oil (canola oil ok too)
4 -5 teaspoons lemon juice
2 teaspoons apple cider vinegar
1 teaspoon sugar (or your favorite sweetener)
1/2-1 teaspoon salt, to taste
1 Place all ingredients in a blender.
2 Process five minutes, until very creamy and smooth.
3 Refrigerate for at least an hour to thicken.
4 Use within 5-6 days.