Serves: 6/ Prep time: 30-45 minutes/ Cooking time: 1 hour/ Difficulty: Medium/ Suitability: Vegan
When you hear the word ackee, most people will instantly think saltfish, but not Dee's Table. She thinks out of the box. Well outside the box! We’re excited to share with you Dee’s recipe for vegan ackee cheesecake, made using Tropical Sun Ackee, hand-prepared in Central Village, Jamaica. Wow your friends with this rich and creamy cheesecake, topped with a sweet blueberry coulis. YUM!
250g ginger biscuits
80g melted vegan butter
170g vegan cream cheese
349g silken tofu, drained and rinsed
1 tin (280g) Tropical Sun Ackee, drained and rinsed
2 tablespoons cornflour
2 tablespoon nutritional yeast
2 lemons, juice & zest
10 - 12 tablespoons Tropical Sun Coconut Sugar (depending on desired sweetness)
150g frozen blueberries
2 tablespoons water
1 ½ teaspoon cornflour
1/2 lemon, juice
1 tablespoon Tropical Sun Coconut Sugar
- Preheat the oven to 175°C/ 347°F/Gas Mark 3.
- Start by bashing the biscuits in a ziplock bag with a rolling pin till the biscuits become crumbs. In a large bowl mix the biscuits with melted vegan butter and push into a lined springform tin. Set aside.
- Add tofu, ackee, vegan cream cheese, vanilla pod, 2 tablespoons cornflour, nutritional yeast, juice & zest of two lemons and 10 - 12 tablespoons of coconut sugar (depending on desired sweetness) to a blender. Blend until smooth.
- Add the cheesecake filling to the biscuit base. Line the baking tin with foil and place in a deep baking pan with hot water going up ¼ of the way of the tin.
- Bake for 1 hour and then turn off the oven allowing the cheesecake to cool down in the oven. Chill in the fridge overnight.
- Day 2: Bring blueberries to a bowl in a small saucepan. Mix the cornflour, lemon juice, water and sugar in a small bowl then add the blueberries. Keep stirring until it thickens, then set aside to cool.
- Once cool, spread evenly on top of the cheesecake and serve.