Cheesecake

Ingredients 

Filling

• 2 tubs of Tofutti Better Than Cream Cheese
• 1 tub of Tofutti Better Than Sour Cream
• 3/4 cup white sugar
• 1 tsp lemon juice fresh squeezed
• 2 Tbsp flour or cornstarch 1 tsp vanilla extract

Base

• 250g of plain, sweet biscuits
• 140g vegan margarine, melted

Directions

1. Preheat oven to 175C
2. Put biscuits in a food processor and process until finely crushed
3. Add margarine and process until well combined
4. Using the back of a spoon, press the biscuit mixture firmly over the base and sides of a baking dish
5. Chill in fridge for 30 mins
6. Blend cream cheese, sour supreme, lemon juice, sugar, flour and vanilla until smooth and creamy
7. Pour into the chilled crust
8. Bake for 50-55 mins or until centre is set
9. Allow to cool, then put in fridge, covered, for at least 6 hours
10. Decorate with piles of berries or shaved chocolate

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