Dairy Free Cheesecake

This is a great dairy free recipe for a great dessert...enjoy


10 ginger nut biscuits (Tescos own brand
25g vitalite (dairy free spread), melted
600g toffuti soya based cream cheese
1 tbsp plain flour
2 eggs
1 tsp vanilla extract
80g golden caster sugar
284ml alpro natural yoghurt
100g crystallised ginger, chopped

Method


1.Heat the oven to 180C/fan 160C/gas 4.
2.Crush the biscuits in a food processor. Add the melted butter and mix well. Press the crumbs into the base of a buttered 20cm springform tin and bake for 5 minutes. Cool.
3.Beat the cream cheese with the flour, eggs, vanilla, sugar and half of the yoghurt until smooth. Stir in the crystallised ginger and pour the lot into the tin – the mix will be quite runny so the ginger will sink to the bottom. Bake for 40 minutes and then check to see if the cheesecake is set but still slightly wobbly in the centre. Give it another 10 minutes if it isn’t.
4. Spoon over the remaining yoghurt and bake for 5 minutes.
5. Cool in the tin.