For the Base

200g bourbon biscuits

75g vegetable spread

For the Filling

Zest and juice of 1 lemon

420g Naked Tofoo (1 ½ packs)

Zest and juice of 1 lemon

200ml lemon liqueur

3 tbsp agar agar

400ml coconut cream

½ tbsp vanilla extract

115g caster sugar

For the Decoration

400ml can coconut cream (chilled overnight)

30-80g icing sugar

½ tsp vanilla extract

8 strawberries (hulls removed)

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Chocolate and Vanilla Santa Hat Tofoo Cheesecake

Serves 8 • Prep 30 min • Cooking

Chocolate and Vanilla Santa Hat Tofoo Cheesecake
For the Base

200g bourbon biscuits

75g vegetable spread

For the Filling

Zest and juice of 1 lemon

420g Naked Tofoo (1 ½ packs)

Zest and juice of 1 lemon

200ml lemon liqueur

3 tbsp agar agar

400ml coconut cream

½ tbsp vanilla extract

115g caster sugar

For the Decoration

400ml can coconut cream (chilled overnight)

30-80g icing sugar

½ tsp vanilla extract

8 strawberries (hulls removed)

Method

Underline

1. To make the base: Melt the vegetable spread over a low heat. Blend the biscuits to desired chunkiness in a blender or by bashing with a rolling pin. Mix the biscuit crumbs and the spread together and press into the bottom of a 20cm springform cake tin.

2. To make the filling: In a large pan over a very low heat combine the lemon juice, liqueur and agar agar with a splash of water. Stir until the agar has dissolved.

3. Cube your Tofoo. In a food processor, combine the Tofoo, coconut cream, caster sugar, lemon zest and vanilla. Blitz until smooth.

4. Fold the agar mixture through the Tofoo mixture gently until combined.

5. Spread the Tofoo topping over the biscuit base until level and smooth.

6. Chill in the fridge for 2 hours to set. Score to 8 slices - do not cut through.

7. To decorate: Slice the top of the strawberries (hull end) to create a flat surface. To make the coconut cream, remove the solid cream from the top of the can, leaving the liquid behind. Beat in a mixing bowl until creamy, add the vanilla and icing sugar and mix until smooth. Transfer the cream to a piping bag fitted with a 2cm round nozzle and pipe 4cm rounds at the outer edge of each slice in the centre. Press 1 strawberry onto each blob of cream. Transfer the cream to a disposable piping bag and cut a 3mm hole in the end. Pipe small "pompoms" onto the tip of each strawberry.