Ingredients

Biscuit Base:
12 digestive biscuits
1 tbsp caster sugar
½ cup margarine (eg. Nuttelex)

Topping:
1 carton Soyatoo vegan cream (300ml)
1 tub plain tofutti cream ‘cheese’
1 tbsp icing sugar
Juice of 1 large lemon

Fruit Sauce (optional):
1 cup frozen mixed berries
½ tbsp icing sugar

Directions

Grease the bottom of a 19cm springform cake tin.

Crush biscuits so that they resemble breadcrumbs.  You can do this in a food processor or put them in a bag or bowl and crush with a rolling pin.  Mix the caster sugar into the biscuit crumbs.

Melt margarine in the microwave or saucepan and mix well with the biscuit mix.

Tip the biscuit mix into the bottom of the cake tin.  Press down with the back of a metal spoon ensuring the biscuit base is even. 

Put in the fridge to cool.

To make the topping simply put all ingredients into a large bowl and whisk together until smooth.  Pour over the cooled base and place back in the fridge.

Chill for about 2 hours.

To make the fruit sauce, heat the berries and sugar in a saucepan until melted.  Mash the berries with a fork when they are soft and set aside to cool.

Serve the cheesecake with a spoonful of the fruit sauce.

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