This cheesecake is suburb to make when you have a power outage !! because there is no baking
involved. This is a delicious plump cherry tasting cheesecake with a hint of almond in the crust.
I adapted this cheesecake recipe from the guru of vegetarian cooking Kurma Dasa – hare krishna
Preparation & cooking time: 20 minutes
Cheesecake chilling time: at least 3 hours
Makes: one 20cm (8-inch) cheesecake
180g (6 ounces) fairly plain sweet biscuits
100g (4 ounces) vegan margarine (I used nuttelex), chopped
1 teaspoon bitter almond extract, optional
one 400g (14-ounce) tin vegan sweetened condensed milk OR I made my own instead
½ cup freshly squeezed lemon juice
1 teaspoon pure vanilla extract
250g (9 ounces) soy cream cheese, chopped
1 tablespoon cornflour (cornstarch)
1¼ cups sour cherries in syrup, drained well
¼ cup sour cherries, plus ½ cup syrup reserved for topping
Prepare the base: Process the biscuits in a food processor until a fine powder. Drop in the butter and the optional bitter almond extract. Process until the mixture is fully blended. Remove the mixture and press it evenly into the base and up the sides of a pre-buttered 20cm (8-inch) fluted pie tin.
Prepare the filling: Add the condensed milk, lemon juice, vanilla and cream cheese to the food processor and blend until smooth. Remove the mix to a bowl. Fold in the 1¼ cups drained sour cherries. Pour the mixture into the prepared crust.
Prepare the topping: Combine the cornflour (cornstarch) with a couple of teaspoons cherry syrup to make a runny paste. Combine with the remaining syrup and the reserved sour cherries in a small saucepan, and stirring, bring the mixture to a boil over moderate heat. When the mixture thickens, quickly pour it over the top of the cheesecake and spread it as desired.
Chill the cheesecake for at least 3 hours before removing from its base.