A wonderfully rich and flavorsome dessert, with a much lower fat content than a traditional cheesecake.
Vegan. Hands-on time: 10 mins. Total time: 1 hour 10 mins.
Contributed by (March 2003).
The name is misleading, as this is a cheesecake without any cheese. But it tastes every bit as good as the traditional version, and is very much healthier.
The cake should be baked in a 7-inch (18 cm) round tin with a loose base.
- ¼ cup (2 oz, 50 g) dairy-free margarine
- 2/3 cup (2 oz, 50 g) medium oatmeal
- Just under ½ cup (2 oz, 50 g) wholewheat (wholemeal) flour
- 4 ripe bananas
- One 21 oz. (600 g) pack of silken tofu
- A few drops of vanilla extract (optional)
Oven: Pre-heat to 350F (180C)
Cream the margarine with the oatmeal and flour. Spread the mixture onto the base of the oiled tin. Bake for about ten minutes.
Using a food processor or blender, mix the remaining ingredients into a smooth purée. Pour this over the base. Return to the oven, and bake for a further 45 minutes, or until the top is firm. Cool before removing from the tin.
Note on quantities and temperatures:
Quantities are given in American (cups), imperial (oz, fl oz) and metric (g, ml) units. Do not mix the units - use one or other system throughout the recipe.
See also How much does a cup weigh?
oz = ounces, fl oz = fluid ounces, g = grams, ml = milliliters, tsp = teaspoons, tbsp = tablespoons.
Oven temperatures are given in degrees F (Fahrenheit) and C (Celsius).
For fan-assisted ovens, reduce the temperature by 20F or 10C.