Baked Caramel Cheesecake

Serves 10

Difficulty: Easy-Medium

It’s my first post of 2013 and believe it or not, I’ve never ever in my life made a baked cheesecake. Throwing a recipe together was pretty simple but the taste is far from it, pretty awesome actually. I’ve added a can of the Soymilke caramel to the mix but you’re more than welcome to make your own caramel if you’re not on a time crunch or can’t get access to it. I’ve got the baked cheesecake bug now, look out!

Ingredients

• 18 Digestive biscuits
• 1/3 cup vegan margarine
• 2 tubs Tofutti Better Than Cream Cheese
• 1 300gram container of silken firm tofu
• 1/2 cup caster sugar
• 1 tablespoon lemon juice
• 3 teaspoons egg replacer
• 2/3 can Soymilke caramel

Method

1. Preheat the oven to 180°C and grease a standard springform tin.
2. In a food processor, whizz the Digestive biscuits before melting the margarine and adding it to the mix until it’s well combined.
3. Press the mixture firmly into the bottom of the tin to create a base.
4. Clean the food processor and add the rest of the ingredients, minus the caramel, until smooth.
5. Pour majority of the cream cheese mixture into tin but leave a tiny bit in the food processor.
6. Add the caramel to the food processor and blend. Pour on top of the cream cheese mixture and marble with a knife to evenly distribute the caramel.
7. Bake for about 45 minutes to an hour until the mixture has just about set.
8. Remove from the oven and allow to cool for about 20 minutes before transferring to the fridge to set and cool completely (overnight is best).