Name: Baked Cinnamon and Citrus Cheesecake
Cook time: 9 h 30 min
Yield: 12
Ingredients: FOR THE CINNAMON CROSTATA PASTRY; 60ml extra virgin olive oil; 80g caster sugar; 20g dark muscovado sugar or dark brown soft sugar; 300g plain flour, plus extra to dust; 1tsp baking powder; ¾tsp ground cinnamon, plus extra to sprinkle; FOR THE CHEESECAKE FILLING; 350g silken tofu; 80g blanched almonds; Juice 1 lemon, plus finely grated zest ½ lemon; 60g caster sugar; 1tsp vanilla bean paste; 20g cornflour 1tsp plain flour; 1tsp baking powder; 40ml vegan whippable double cream alternative, we used Flora; 20g chopped mixed peel, optional; Icing sugar, to dust

VMG Recipes