| Raspberry and Blueberry Cheesecake |
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Ingredients for 1 portion
• 2 crashed digestive biscuits (for vegan)
• 1 Tbsp sunflower margarine
• 100gr firm tofu or soy yogurt
• 1 Tbsp honey
• 1/4 tsp vanilla extract
• 1 tsp brown sugar
• 50gr raspberries
• 50gr blueberries
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Directions:
• Crash the biscuits with a rolling pin and mix them with 1 Tbsp of melted sunflower margarine.
• Put the biscuits into a ring mold and press to form the base of the cheesecake.
• Leave it into the fridge to set for at least 30 minutes or freez for 15 minutes.
• Mix the tofu with honey and vanilla extract and spread it flat on top of the biscuits as much as possible.
• Mix the brown sugar and berries in a pan and gently simmer for a few seconds until sugar is dissolved.
• Pour it on top of the cheesecake just before serving. |
