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Vegan Cheesecake – by Martina

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Take the cheese, the silken tofu, the brown sugar and mix them with the milk the soy cream and the corn starch.
When you have a smooth cream , put it in the fridge for at least 30 minutes.

 

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Blend the biscuits and mix them with the margarine to create the bottom of your cheesecake.
Put the mixture on the bottom of your 21Ø cakepan, be careful not to leave holes.

 

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Whip the soy cream and then incorporate it with the sheese cream. The pour it over the cakemix.

 

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Cook it at 180 degrees for 30/40 minutes!

 

 

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Serve with a good amount of strawberry jam on top!

 

 

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Ingredients:
255 gr vegan creamy cheese (I use sheese)
90 gr silk tofu
50 gr brown sugar
70 gr soy or rice milk
35 gr corn starch
200 gr soy cream
For the bottom:  
180 gr biscuits (the digestive kind)
50 gr softened margarine
For the top:  
100 gr soy whipped cream

– Martina –

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