Cheesecake

[Steve]

This recipe is mainly from memory, and while cooking I tend not to measure amounts so the measurements below are a guideline. You can change these to suit your own requirements. I suggest digestive biscuits in the recipe, but you can use any type of dry biscuit you want. I have used ginger biscuits for this. You can also use alternatives for the butter, and cream cheese if you prefer.

This recipe should be sufficient for 6 servings.

Ingredients

6oz digestive biscuits.
3oz pure butter (I find the sunflower one better for cooking)

Filling
10-12oz Tofutti cream cheese
10-12oz Tofu
3 eggs
8oz caster sugar
1 tbsp cornflower

Cooking Instructions

1. Crush the biscuits in a blender or food processor.
2. Melt the butter, then mix in the crushed biscuits
3. Lightly grease an 8-inch spring-release cake tin and spread mix evenly.
4. Store the base in a fridge or cool place while preparing the filling.
5. Pre-heat the oven to gas mark 2 (about 300°F).
6. Cut the tofu into small pieces.
7. Lightly beat the eggs.
8. Put the Tofutti, Tofu, Eggs, Sugar and cornflower into a food processor and mix.
9. Spread the mix evenly over the base.
10. Cook for about 1 ¼ hours.
11. Turn of the oven, but leave the cheesecake in the oven for about 3-4 hours until it cools. This allows it to firm up.
12. Additional toppings such as fruit can then be added if desired.