Day 26: as a great cheesecake fan I wanted to try a vegan version. Made with silken tofu, this is a delicate creature. The texture of the filling is almost like a custard tart. It has a light lime tang, set off by a thin layer of dark chocolate. The crust is never-fail crisp and golden and is most forgiving. No cutting in of fat, no resting, no rolling. Just give it a good mix and press it into your pie tin. As you can see from the photos, it doesn’t even matter if you are in a hurry and leave it a little patchy. Thanks to my flatmate Annelies for sharing the recipe. I’ve added some sugar here, but if you leave that out and add a bit more salt, the dough works just as well for quiches and savoury pies. The amount is just right for a shallow 20 cm tin.
vegan lime and chocolate cheesecake
100 gr self-raising flour
2 tbsp of sugar
40 gr coconut oil
4 tbsp cold vegan milk
pinch of salt
200 gr silken tofu
225 ml water
25 gr cornflour
4 tbsp agave syrup
juice and grated peel of 2 limes
pinch of salt
25 gr of dark chocolate, finely chopped
Melt the coconut oil in a small saucepan and take off the heat.
Working quickly, add the cold milk and then the flour, sugar and salt, and stir until the dough forms a ball.
Press evenly into a pie tin with a 20 cm diameter.
Now line with silver foil, add some baking beans if you have them, and bake at 190 degrees Celsius for 10 minutes. Remove the baking beans and silver foil and bake for a further 7 minutes until the crust is cooked through.
Remove from the oven and sprinkle in the chopped chocolate. When the heat of the tin has melted the chocolate, spread it evenly across the bottom of the pie with a spoon.
Allow to cool.
Mix the cornflour with some of the measured water in a small saucepan and gradually stir in the rest. Bring to the boil, stirring frequently, and allow to simmer for a minute or 2, stirring all the time.
Remove from the heat and stir in the lime juice and grated peel, the agave syrup and a pinch of salt.
Add the silken tofu and blend with a wand blender until thoroughly mixed.
Pour into the pie crust and chill for at least 2 hours before serving.