You will need: 150g Biscuits (I used Rich Tea), 50g Melted Vegan Butter/Coconut Oil, 300g Silken Tofu, 150g Vegan Greek Yoghurt, 1 Tbsp Cornflour, 3 1/2 Tbsp Maple Syrup, A Dash of Lemon Extract, Juice and Zest of 1/2 Lemon & A Dash of Salt
Method: Crush the biscuits and mix well with the melted vegan butter/coconut oil until fully incorporated. It should stick together. Press it down firmly onto a parchment-lined 8-inch springform pan and bake at 180C for 10 mins. While the base is in the oven, blend the silken tofu, vegan yoghurt, cornflour, maple syrup, lemon ingredients and salt until a smooth consistency forms. This basic recipe is adaptable so you can customise the flavour profile at this stage: I added a spoonful of Biscoff spread, but other options are: tahini, rose extract & cardamom for a Middle Eastern profile, frozen berries for a classic NY-style cheesecake, melted chocolate/PB, or the cream filling of Oreos (with Oreo cookies as the base biscuit). Once the base has baked and your cheesecake filling is well blended, pour the filling into the pan and stick the whole cake back in the oven for 15-20 mins, or until the edges look set (the middle should still be slightly wobbly, but will firm up in the fridge). Let it cool completely then refrigerate - overnight preferably, but minimally 6-8 hours. To create the marbled effect on top; before baking, melt a heaped spoonful of biscoff spread (chocolate or peanut butter would work too) in the microwave, then carefully dollop small dots of different sizes over the top of your cheesecake. Run a chopstick/toothpick through and across the dots, until you achieve a nice swirled pattern. Then stick the cake in the oven. Once baked, allow the cheesecake to cool, slice and enjoy!
Storage: This cheesecake can be kept in the fridge in an airtight container for up to 1 week