Cheesecake

Directions:

• 1

  To prepare the cake base, blend the ladyfingers with almonds and mix them with the soft plant-based butter.

• 2

  Put the mixture into a tin, press well and let sit in the fridge for an hour.

• 3

  To prepare the cream, blend the tofu with the Schlagfix cream and the vanillin sugar. Add a pinch of salt.

• 4

  Place the cream over a water bath and heat up.

• 5

  Activate the plant-based gelatin. Put it in a saucepan with some water and bring to short boil.

• 6

  Add the cooked gelatin to the hot cream and pour the whole mixture to the tin over the prepared cake base.

• 7

  If possible, let cool in the fridge overnight.

• 8

  Garnish with forest fruits and Schlagfix cream.