You can find the original recipe on Best Vegan Guide. Below is my adaptation (because it is just impossible for me to stick to a recipe). With this recipe I made a medium cheesecake + 6 mini cheesecakes, therefore I guess you could also make a large one with the same quantity.
** Preheat oven to 355 degrees F / 180 degrees C **
The Crust
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2 x packet of Hobnobs or any other vegan biscuit
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3 tbsp of coconut butter
>> Crush the biscuits, melt the butter on low/medium heat, and mix them well. Grease a fairly large cake tin, then press the mixture into it. I personally used ceramic ramekins (bowls), as I wanted to make mini cheesecakes. Place in the refrigerator while preparing the filling.
The Filling
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2 cartons of firm tofu
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2 tubs of plain Tofutti cream cheese
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2 small tubs of Alpro soya yogurt (I chose cherry flavour)
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1-2 cups of agave nectar (depending on how sweet you like it)
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Juice of 1 lemon
>> Mix all ingredients and pour onto your biscuit base. Bake till slightly brown at the top; it could take 40 - 60 minutes depending on the size of the cheesecake. Once baked, let it cool down at room temperature.
The Topping
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3 cups of berries of your choice - I used cherries this time
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1 tbsp of agave nectar
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1 tbsp arrow root or cornstarch
>> Mix all the ingredients in a saucepan and bring to the boil. If you prefer a smooth topping, use a hand blender. Let it cool, then pour on top of your cheesecake and refrigerate.
Trust me, even those who usually stir away from vegan food will love it!
Love
♥
Jess
