There are a lot of components to a completely homemade cheesecake which is gluten, milk and sugar free. There are recipes that use flour for the base but I have chosen to make a biscuit base, just because I wanted to see if I could make gluten free digestives and it turns out you can! Its best to make the cheesecake in advance its good after 24 hours in the fridge but its at least best after 48 hours in the fridge!
Vegan Cream Cheese
Firm Silken Tofu
1 tbsp Oil
2 tsp Lemon Juice
2 tsp Apple Cider Vinegar
1 tsp Vanilla Extract
Crumble the tofu and add this and all the other cream cheese ingredients into a large bowl and whisk on a slow speed if using an electric whisk and blend until smooth. Its easy to make more depending on how big your cheesecake is going to be. If you make too much you can keep it in an air tight container for 5 days in the fridge.
For 18 Biscuits or a thick base for a 22 inch cheesecake
100g buckwheat flour
100g gluten free oats
1 tablespoon of glycerine
1 tsp baking powder
100g salted softened butter
2 tablespoons of non-diary milk
Pre-heat oven to 180C.
Place greaseproof paper on a large baking tray.
Grind the oats in a blender until a powdery texture.
Mix all the dry ingredients together in a large bowl.
Add the butter and mix until crumbly consistency.
Add the milk and mix into a smooth smooth.
Place in the fridge for 15 minutes (any longer and the dough will become too hard).
Spread the dough out evenly over the greaseproof paper on the baking tray.
Bake for 15 minutes.
And now... finally... the cheesecake!
- 4-8 heaped tablespoons (depending on the consistency and taste you want) Powdered erythritol is a healthier alternative to icing sugar: http://www.naturallygreen.co.uk/erythritol-500g-powdered-natural-sweetenersugar-replacement-p-975.html
- 4-8 heaped tablespoons sugar and diary free chop chips (basically made of pure cocoa, which means they aren't sweet like milk chocolate and you will have to decide how much to put in depending on taste): I used Naturya Cocoa Nibs (which I got in Holland and Barrett)
- About 3/4 of a jar of St Dalfour Black Cheery Jam
- 1/2 teaspoon vanilla extract
The usual forks and spoons
Large mixing bowl
22inch cake tin
Mix the vanilla, powdered erythritol and choc chips with the cream cheese into everything is well incorporated and it has a smooth creamy consistency in a large bowl.
Line the bottom of the cake tin with the digestives (they can be all broken up and then squashed back down), making the cheesecake base.
Spread the jam over the digestive base, try to make an as even layer as possible.
Then spread the cream cheese mix over the top again in an even layer.
Wrap the top of the cake tin in cling film and place in the fridge to chill. If you can make it 48 hours in advance of when you want to eat it, thats definitely when its texture its at its best, as the cheesecake will be nice and firm (and very tasty too)!
Unfortunately it was eaten before I remembered to take a photo.