Ingredients
- Crust
- 12 whole wheat crackers
- 1/2 to 3/4 cup veg. non-hydrogenated vegan margarine
- 1 teaspoon vanilla essence/powder
- Filling
- 1 block of silken tofu (400 g)
- 3 tablespoon vegan maple syrup
- juice of half lemon
- grated rind of same half lemon
- 1 tablespoon tahini (or 3/4)
- 1 teaspoon vanilla essence/powder
- 1/2 cup raisins soaked in the lemon juice
- unlimited cinnamon powder as topping
Directions
Crush vegan crackers to crumbs and combine with melted
margarine and vanilla. Press into cheesecake
tin, or any springform pan. Set aside (beware of
sun!).
In a blender, mix tofu, maple syrup, vanilla,
lemon rind and tahini till a smooth paste is
formed. Fold in lemon juice and raisins and stir
to a homogeneous mass.
Pour on top of crust and top with cinnamon
powder. Bake in pre-heated oven on c.350 degrees
Fahrenheit for 30 minutes. Let cool in oven,
after which refrigerate for two hours. Cake is
now ready to be munched on :)))
Serves: 8
Preparation time: 15 min