Cheesecake Perfection

Firstly I have to hand all credit to the basic recipe for this one to my friend Lauren, she's my little recipe advisor! You can make all sorts of variations to suit your taste. The one above has had Sweet William dairy free choc chips and frozen rasberries added into the mixtue and has been topped with with fresh strawberries. Variations may include plain cheesecake topped with fresh fruit or if your feeling adventurous make up some caramel and melt some dairy free dark chocolate and swirl it through. Warning though this cake can be extremely rich!

Basic Recipe:

Ingredients:

1 packet Oreos
Nuttlex or non-dairy margarine (melted)
2 x tubs Tofutti 'Better than Cream Cheese'
1 cup sugar
1 tbsp vanilla essence
2 tablespoons corn flour (combined with 1/4 cup of water)



Method:

1. Pre heat your oven to 180 degrees celsius. Grease a spring form tin and line the bottom with baking paper.

2. Make base by first crushing Oreos in the food processor and then adding melted Nuttlex untill crumbs bind together to form a base like consitancy. Then press base mixture into the bottom of the lined tin ensuring that it is flat and even. Then put base into the fridge to chill. (if you dont have a food processor, using a rolling pin and freezer bag to crush Oreos and then combine with Nuttlex in a bowl)

3. Use a food processor or blender to combine all remaining ingredients. Once ingredients are combined this is when you would add your extras such as rasberries or chocolate.

4. Spoon the mixture evenly onto the chilled base then bake in the oven for 30-40 mins or until cake starts to brown lightly.

5. Once baked put in the fridge to chill and when cool remove from tin and top with fruit or any other desired toppings.

*Note: When the cake is baking it will rise slightly and then drop again once it is chilled, don't be alarmed as this is normal.