HOLIDAYS | 73 THE FILLING 2 containers Tofutti vegan cheese 1 container (200 ml) coconut cream 1 cup sugar 3 Tbs cornflour 1 tsp vanilla 2 Tbs lemon juice Preheat the oven to 170°C. Prepare a 22 cm spring form pan covering the bottom and sides with aluminum foil. Butter the pan. THE BASE Grind oats, almonds cornflakes in food processor. Add melted margarine and sugar, if necessary. With a spoon pat down crumbs evenly in pie pan. Sprinkle with a little orange juice if too dry. Place in oven for 10 minutes. THE FILLING Place Tofutti in bowl of mix master. Beat cheese until light and fluffy. Now add the coconut cream, sugar, cornflour, vanilla and lemon juice and beat until smooth, scraping down the sides and bottom of the bowl as needed. Taste to be sure it is sweet enough Once it's completely smooth, pour into prepared pie pan. TO BAKE Place the cheesecake in the oven and bake for 50 minutes. Do not open the oven door during this time. The cheese should be set, but slightly soft to touch. Turn off the heat, and let it sit in the oven for 10 more minutes Remove from the oven, and let it cool before moving to the refrigerator to cool for at least 4 hours, uncovered, preferably overnight. To serve, bring back to room temperature, slice and serve as is or with strawberry coulis or blueberry swirl. STRAWBERRY COULIS 300g strawberries 1 heaped Tbs sugar Few drops lemon juice 1 Tbs water Wash and hull strawberries. Place in saucepan with other ingredients and simmer gently for about 10 minutes until strawberries are squishy squashed. Add more sugar if not sweet enough. Blend and strain. Keeps well in fridge or freezer.
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