This is the best vegan cheesecake recipe I have ever tried. I adapted it from an old recipe around five years ago and have probably made it around 100 times since then.
I used to make it with silken tofu and then add some cornflour to thicken it up - but recently decided to try the recipe with firm tofu. This is how I make it now.
*Note: You may post this recipe online but only if you attribute it to this page/website (*Fruits of Eden).
2 packets of vegan digestive biscuits (or Hobnobs as I sometimes use)
Around 3 tablespoons of soya spread
2 cartons of firm tofu (Cauldron which is widely available)
2 tubs of toffutti cream cheese (original flavour - eg:plain)
1 carton of Alpro single cream (I have tried other vegan creams and have found that if the cream is not the best - the cheesecake will taste awful)
Between 1-2 cups of unrefined sugar
Juice of half a lemon
Drop or five of vanilla essence
Fresh fruit such as blueberries or blackberries
1 tsp of cornstarch
1 Tbsp of unrefined caster sugar
Break the biscuits into crumbs. I put them in two carrier bags, cover with a tea towel and whack them. I then put them in a bowl and put the hand blender over them for a while until they are really fine. Melt the soya spread over a low/medium heat. Mix the biscuit crumbs into the soya. Try not to eat the mix as I do!!
Grease a springform cake tin (UKUSA) with soya spread. Add the biscuit mixture to the cake tin and press down. Set to one side (I have never tried bringing the biscuit base up around the sides of the tin but you might like to try this.
Add all the filling ingredients into a bowl and mix well. Pour onto biscuit base (if it tastes great raw in the bowl, it will taste great when it is cooked. I discovered this when I used different soya creams.
Bake in oven at medium heat for around 40 minutes or until slightly browning on the top.
Remove from the oven and allow to cool completely. If it isn't cool and you release the sides of the cake tin, it will collapse.
Place berries into a saucepan with the other topping ingredients and mix. The berries will burst and all the juices will make a thick liquid when mixed with the cornflour. Allow to cool completely and pour over the cheesecake.
You could also just put some cherry pie filling over the top which I also do sometimes.
The great thing with this recipe is that if you omit the vanilla and lemon flavourings, you can add chocolate and other flavourings to make different flavoured vegan cheesecakes. The above recipe is for a vanilla cheesecake but can easily be adapted to suit.