AuthorJen BookerVery easy cheesecake.
500 g Silken tofu
300 ml Vegan double cream
210 g Caster sugar
60 g Corn flour
1 tbsp Vanilla bean paste
1
Preheat oven to 210
2
Grease & line a lose bottom cake tin
3
Add all ingredients to a blender until really smooth
4
Pour into the tin and bake for 60 minutes - it should look dark brown on top
5
Leave to cool and only remove from tin when totally cold
CategoryCakes and Baking
Ingredients
500 g Silken tofu
300 ml Vegan double cream
210 g Caster sugar
60 g Corn flour
1 tbsp Vanilla bean paste
Directions
1
Preheat oven to 210
2
Grease & line a lose bottom cake tin
3
Add all ingredients to a blender until really smooth
4
Pour into the tin and bake for 60 minutes - it should look dark brown on top
5
Leave to cool and only remove from tin when totally cold