Salted Caramel Tofutti Cheesecake
Tofutti products are soy-based and dairy-free. The soy milk is heated, and the curds are separated. The curd is then pressed into blocks and set, and this is what we know as 'tofu' today.
The soy curd creates the dairy-free cream cheese by emulsifying it with vegetable oil making a cream cheese-like spread. The texture and taste of Tofutti are like the real deal, and that is why these vegan cheesecake recipes are a winner.
Ingredients
Biscuit base:
- 2 packets vegan graham cracker biscuit
- 60 ml coconut oil melted
- 60 ml icing sugar
Cheesecake filling:
- 2 tubs Tofutti cream cheese
- 125 ml castor sugar
- 1 lemon zest, and juice
- 5 ml vanilla extract
Salted caramel topping:
- 250 ml sugar
- 125 ml coconut milk
- 1/2 tsp salt
Instructions
- Preheat the oven to 350 °F on a convection setting; this helps distribute the heat evenly around the oven and prevents hot spots.
- You will also need a 28 cm springform cake tin, and a food processor to blend the biscuit crumbs
- You will also need at least 5 hours of preparation time before you plan on serving the Toffuti cheesecake.
Biscuit Base:
- In a food processor, blend the biscuits to a fine crumb, or place them in a plastic bag, and use a rolling pin to crush them.
- Add the sugar to the biscuit crumbs and combine, then add the coconut oil and mix to resemble "wet sand."
- Gently press the biscuit mix into the cake tin; using the back of the spoon works really to press the biscuit to form a compact base.
- Place the biscuit base in the fridge to set; in the meantime, we can make the cheesecake mixture.
Cheesecake Filling:
- Cream together the Tofutti and the sugar until well combined. Be careful not over mix the mixture, as you do not want to incorporate too much air; this will cause the cheesecake to souffle and the surface to crack once baked
- Add the zest and juice of the lemon Mix to combine the ingredients Stir in the vanilla essence
- Pour the Tofutti mixture into the biscuit lined tin Place the cheesecake in the center of the oven and bake for 30 minutes Once cooked, turn the oven off, and leave the cheesecake in the oven to cool down slowly for about an hour
- Remove from oven and allow to cool down completely in a cool spot, then refrigerate for 4 hours or preferably overnight to set. Gently remove the springform tin; running a knife around the tin will help loosen the cake from the edges.
Salted caramel topping:
- In a pan, add the sugar.
- Over low heat, stir until the sugar has dissolved.
- Once the sugar has dissolved, leave it to boil over low heat until the sugar caramelizes.
- When the sugar has turned a light caramel color, remove the pan from heat and add the coconut milk.
- Return the pan back to the heat, and stir until all the caramel is dissolved and the sauce is smooth
- Remove the caramel sauce from the heat and add salt.
- Allow the sauce to cool down completely.
Topping For Cheesecake:
- Once the sauce is completely cooled, gently pour it over chilled cheesecake and allow it to drip off the edges.
- Slice and enjoy
Notes
My preferred style of cheesecake is the baked version. But if you are pressed for time, you can whip this no-bake cheesecake in no time. The cake will need time to set in the fridge, but the preparation time is much less.
