Cherry Cheesecake

Difficulty: Easy

Serves 8-10

Ingredients

• 18 Digestive biscuits
• 1/3 cup Nuttelex, melted
• 1 375 gram jar morello cherries (check for seeds)
• 1/3 cup caster sugar
• 3 teaspoons agar agar
• 1 tub Tofutti Better than Cream Cheese
• 1 carton Soyatoo Topping Cream
• 1/3 cup icing sugar
• 1/4 cup sliced almonds, lightly toasted

Method

1. Grease a springform cake tin.
2. In a food processor, combine the biscuits and melted Nuttelex until completely crumby.
3. Firmly and evenly press the
4. In a saucepan, combine the cherries (including liquid), the caster sugar and the agar agar. Slowly bring to the boil while stirring.
5. Remove from the heat and pour into the cake tin. Allow to set in the fridge for about half an hour.
6. In a bowl, whisk together the Soyatoo and cream cheese. Sift in the icing sugar and continue to whisk.
7. Pour the cream cheese mixture on top of the cherry mixture and spread out evenly. I made tiny little peaks in mine with the whisk before scattering almonds over the top.
8. Allow to set in the fridge overnight and remove just before serving.