Sunday, March 17, 2013

Vegan Baked Savoury Cheesecake - Tomato and Basil


For the base
150g oatcakes, crushed
125g soya margarine, melted

For the topping
(3) 255g vegan cream cheese
125ml soya cream
5 ‘eggs’ replacer, follow packet instructions
1 tsp salt
2 tsp pepper, freshly ground
1 tsp onion powder
1 tsp garlic powder
10 large sun-dried tomatoes, chopped
15-20 basil leaves, torn


Preheat the oven to 300°f/150°c/Gas 2.

For the base, combine the crushed oatcakes and melted soya margarine together in a bowl. Press the mixture into the base of a 9inch springform round baking tin, and chill for 20 minutes.

Beat the cream cheese and soya cream together in a large bowl, then add the egg replacer until well combined. Fold in the chopped sun-dried tomatoes, torn basil leaves and seasoning.

Spoon the mixture on top of the chilled oatcake base and smooth out the top of the mixture with a spatular.

Bake in the middle of the oven for one hour, turning half way through the baking time to get an even bake.

Unlike dairy cheesecakes this bake will be quite solid and may crack slightly during the baking process, but unlike dairy cheesecakes it will not fissure.

Once bakes allow to cool completely in the tin before covering and placing in the fridge still in the tin to set over night. To serve run a sharp knife around the outside of the cheesecake before releasing the springform tin sides then cut into portions. 

Best served at room temperature with a side salad or your favorite chutney. This recipe will easily server 12 portions and if stored in a air tight container in the fridge for 3 - 4 days.

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