This easy-to-make cheesecake uses tofu as part of the filling, adding protein and calcium.
Ingredients
Filling
Garnish
Method
- Melt the margarine, then add the crushed biscuits.
- Press the biscuit mixture into a lined cake tin and refrigerate for 10 minutes.
- Melt the chocolate, then blend half with the remaining ingredients. Taste at this point and add more maple syrup if required.
- Spoon the chocolate mixture onto the biscuit base and decorate with the remaining melted chocolate.
- Chill for 2 hours to allow the cake to set. Serve with a garnish of strawberries.
Chef’s tip: Vegan chocolate is widely available in most supermarkets. Additional flavours can be added such as orange, vanilla or mint. The chilling time can be reduced if placed into a freezer, or if you wish to serve slightly softer.
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