Mmm, mmm, mmm! Would you look at that? That's a rich, zesty, blueberry lemon cheezecake with a ginger crust looking right at you, it's saying 'ahoy there sailor, fancy a slice?' or 'hey little lady, why don't you grab a spoon and dive right in?'
You know you want to.
Today I'm going to show you that to make a cheezecake you don't need a fancy schmancy dish or any special equipment, you can serve a cheesecake in a glass, in a cookie cutter, even in a sundae dish! This is no-bake but if you wish to bake it for more texture and color and taste, then do so. Read this while baking the cake http://www.sibg.com/sibgs-tips-on-how-to-get-a-girlfriend to keep you busy. .
So it's a weird amount to make isn't it? One sundaes worth, one small cheezecake, one glass full and one cookie cutter full, but that's how much this recipe makes. If you were going to make a big one maybe add half the amount again?
2 of the 8oz packs of vegan cream cheeze (I always use the Pure brand, it's the easiest to find and I like it)
1/2 cup vanilla soya yoghurt
zest of 2 lemons
juice of one decent sized lemon
2 cups biscuit crumbs (I used ginger biscuits, I love em, my american friends-you could easily use graham cracker crumbs here)
1 cup confectioners/icing sugar
2 tsbps cornflour
1/3 cup vegan margarine
1 little box of blueberries
Tip the cream cheeze and yoghurt into a blender for about 30 seconds to get it all beaten nicely (totally do this by hand if you're blender-less, no biggie). Empty it into a big bowl and add the grated zest and lemon juice and mix again.
Slowly add the icing sugar until it's all thoroughly mixed, then put the cornflour in too. Put in a pan and leave aside while you do the base mix.
Pop the margarine into a small bowl and microwave it for 20 seconds or so to melt it, then tip it into a bowl with the biscuit crumbs.
Once it's all mixed together, you can really use this to line just about anything!
I did a sundae dish which is super easy, just smush it all into the sides, it sticks to anything.
I also did a normal cheesecake dish, a little glass and a cookie cutter (which you can't see here), but to do the cookie cutter, just put it on a flat surface, and press the biscuit crumbs across the bottom and up the sides and leave it to set a bit.
Once you've lined your container of choice, put a decent amount of fresh blueberries in the bottom for a nice little surprise when you're eating the cheezecake.
Now back to the lemony mix! Put the pan over a medium/low heat and grab a wooden spoon and keep on stirring it while it's heating. You'll notice after a few minutes it suddenly gets quite thick, once it's thick enough that when you stir it, it kind of holds the shape that the spoon's left in it, it's ready. If it's bubbling and the bubbles leave a hole at the top, it's ready.
Take the pan off the heat and spoon the mix into all your different pots, spoon a little bit into the middle of the cookie cutter, fill up that sundae glass, top up that glass and pour it into that cheezecake dish!
Put everything into the fridge to set and after a couple of hours, it's ready to eat!
This is the heart shaped cookie cutter, they'd be good canapes right?
Sundae! how amazing?
My favourite little green glass!
The traditional, and still lovely!