Rosewater and Strawberry Cheesecake

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Difficulty: Easy

Serves 10

I’ve done a lot of creamy and chocolatey cakes on Like A Vegan, so I thought it was about time I did something a little fruity. This flirty little number has a subtle aroma of rosewater that cannot be beat!

Ingredients

  • 12 Digestive biscuits
  • 1/2 cup margarine (I used Nuttelex), melted
  • 2 tablespoons caster sugar
  • 1 carton of Soyatoo Topping Cream
  • 1 tub Tofutti Better Than Cream Cheese
  • 1/2 cup icing sugar
  • 1/4 cup rosewater
  • 2 drops pink food colouring
  • Fresh strawberries, cut into slices

Method

  1. Grease a springform pan.
  2. In a large bowl, crush digestive biscuits until fine.
  3. Add the caster sugar and margarine and mix well.
  4. Press the biscuit mixture into the base of the tin firmly and evenly, set aside.
  5. In a large bowl, combine Soyatoo and cream cheese.
  6. Add the rosewater and food colouring, mix well.
  7. Sift in the icing sugar and combine with the other ingredients.
  8. Pour the cream mixture on top of the base.
  9. Smooth out and arrange strawberries on top before refrigerating for at least 3 hours before serving.
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Nina Herbert
Nina Herbert
13 years ago

This both looks lovely and appears ridiculously simple to prepare. Thank you for this recipe. I have all these ingredients. 🙂

Leeyah
Leeyah
13 years ago

I made this without the biscuits as a pannacotta like dessert. It was delicious. By the way, you’re brilliant.

Fred the parking inspector
Fred the parking inspector
13 years ago

Nothing like the subtle aroma of rosewater, HANDY HINT: Make this cake in the shape of a spaceship and you will have the ‘shuttle’ aroma of rosewater haha. Nah that was a joke just make it in a regular circle- easier to cut!