Vegan cheesecake
200 g of wheat biscuits, 900 g of tofu, 500 ml soy cream, 9 spoons of agave syrup, 80 g vegetable margarine, 250 g of strawberries, 1 stick of seaweed agar
Ingredients
- 200 g of wheat biscuits
- 900 g of tofu
- 500 ml soy cream
- 9 spoons of agave syrup
- 80 g vegetable margarine
- 250 g of strawberries
- 1 stick of seaweed agar
How to do it?
- Soak a stick of seaweed agar in ½ liter of water for 30 minutes. Bring to a boil, stir and cook until the agar boils. You can add raspberry or beet juice for coloring. Sweeten with 3 tablespoons of agave syrup
- Prepare the body: crush the biscuits finely and mix with the melted margarine. Smooth the mass to the bottom of the mold and press down.
- Prepare the filling: cut the tofu into pieces, cover with cream, add 6 spoons of agave syrup and mix until smooth. Pour the mixture onto the body and bake for 30 minutes at 160°C.
- Leave the baked cheesecake to cool. Finally, decorate it with strawberries or other fruit (eg blueberries or raspberries) and cover with melted agar.
- Leave to cool thoroughly in the fridge, preferably overnight.
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