- Naked
- Occasions
Chocolate and Vanilla Santa Hat Tofoo Cheesecake
- Serves: 8 people
- Prep: 30 mins
- Cooking: 5 mins
Ingredients
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)
Get started
- 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.
- 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.
- Cube your Tofoo. In a food processor, combine the Tofoo, coconut cream, caster sugar, lemon zest and vanilla. Blitz until smooth.
- Fold the agar mixture through the Tofoo mixture gently until combined.
- Spread the Tofoo topping over the biscuit base until level and smooth.
- Chill in the fridge for 2 hours to set. Score to 8 slices – do not cut through.
