Chocolate Cheesecake

Makes: 8 servings

When vegan cream cheese appeared in the UK in 2002, I knew exactly what I wanted to do with it! This was the first vegan no-bake cheesecake recipe on the internet, and it is one of my most popular recipes. The combination of cream-cheese and creamy tofu makes it light and smooth, and as the melted chocolate cools it helps it to set.

Ingredients
Biscuit base
200g (8 oz) vegan digestive biscuits
75g (3 oz) vegan margarine
Topping
1 tub/225g plain vegan cream cheese.
170g/6oz (1/2 pack) silken tofu
1 tbsp vegetable oil
60g (2 1/2 oz) caster sugar
125g plain chocolate
1 tsp vanilla essence

Instructions
1) Grease a loose based cake tin. One that is about 6 1/2 or 7 inches will work best.
2) Crush the digestive biscuits.
3) Melt the margarine in a pan, and pour over the digestive biscuit crumbs. Mix thoroughly, and pour into the cake tin. Press down evenly with a spoon until the base is very firmly compacted.
4) Melt the chocolate in a bowl over a pan of gently simmering water.
5) Put tofu, cream cheese, vegetable oil, sugar and vanilla essence in a blender and blend until smooth. If you don’t have a blender, you’ll need to get it as smooth as you can with a whisk or a fork.
6) Stir in the melted chocolate.
7) Pour the topping over the biscuit base and chill in the fridge for a couple of hours.
8) To get it out of the tin, put it on top of a cereal bowl and push down on the outside of the tin, leaving the cheesecake sitting on the bowl. Ingenious! Then you can slide it off the bottom of the tin and onto a plate.
9) You could decorate it with whipped vegan cream, chocolate curls or sliced strawberries.

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