Friday, 6 July 2012

vegan cheesecake

Jusna helped me make a vegan cheesecake. It was supposed to be mango and pecan.
I bought digestive biscuits for the base from the co-op on Market Street and two tubs of Tofutti cream cheese from Holland and Barratt in the Bigg Market. The mango was from Hutchinson's on Stanhope Street.

We made the base first and baked it.

Then we put the ingredients for the cheesey part, which was basically mango, lemon juice, agave syrup and tofutti cream cheese, into a blender, then poured it on the biscuit base.

It was baked again then left to cool then the pecans which had been toasted in agave syrup were arranged on the top.

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