I have posted a vegan cookies and cream "cheese"cake recipe in Vegetarian Chatter #2. It's no-bake. I made the recipe up on one of those killer Brissie days where you can't even look at the oven, let alone turn it on Being vegan, it's also a lot lower in fat than your average cheesecake. But that's the best I can do.
Here is my recipe - always get asked for it after bring it out.
You really do need to make it thenight before or else it wont be set enough
No Bake Lemon Cheesecake
Ingredients
250g sweet biscuits – I use Arnotts Nice ones
125g butter melted
375g cream cheese – I use Kraft Philly (1 ½ pkts)
Zest of 1 lemon
1/3 cup lemon juice (I don’t measure it, I use about 1 ½ lemons) use more zest if you want it more lemony in flavour
2 tsp vanilla essence (or I use 1 tsp vanilla bean paste)
1 tin condensed milk – full fat please, it doesn’t seem to set as well with the light version but if you wanted to use it I would just add a sheet of gelatin to the filling to help it set.
Line the bottom of a 20cm spring form tin
Crush biscuits in a food processor until fine – or crush with a rolling pin or mallet
Add melted butter and mix well
Pour into tin and press along sides and base. I find that the sides only need to go up about 4-5 cm.
Chill in fridge for 10mins or while making filling
Beat cream cheese until soft; add vanilla and lemon zest, mix well.
Add lemon juice and condensed milk slowly and mix until combined.
Pour over base and refrigerate over night.
Decorate with fresh fruit or chocolate shavings or anything you like if you want to. I find it yummy all by itself.
Sometimes I mix the berries in the filling. I just use the frozen berries (defrosted first).
Registered User
Being vegan, it's also a lot lower in fat than your average cheesecake. But that's the best I can do.
Reply With Quote
Bookmarks