| For the cake base we need: |
| 140g |
Melted SCS Salted Butter |
| 250g |
Digestive Biscuits |
|
|
| For the cheesecake: |
| 125g |
SCS Unsalted Butter |
| 180g |
Cream Cheese |
| 200g |
Firm Tofu |
| 50ml |
Whipping Cream |
| 80g |
SIS Fine Grain White Sugar |
| 2 tbsps |
Lemon Juice |
|
|
| For the gelatine: |
| 3 |
Gelatin Sheets (let these bloom for about 15 minutes in ice water) |
| 50ml |
Hot Water (not boiling hot; about 80°C) |
|
|
| 1. |
Preheat the oven to 175℃. |
| 2. |
In a food processor, blitz the digestive biscuits until sandy. |
| 3. |
Combine the melted butter and spread the digestive biscuit mixture evenly onto the bottom of a 7-inch tin that has a removable bottom. |
| 4. |
Bake at 175℃ for 10 – 15 minutes. Set this aside to cool. |
| 5. |
Use a food processor and blend the “Cake Ingredients” stated above until combined and smooth. |
| 6. |
Put the gelatin sheets in the hot water, stir and add the gelatin mixture to the food processor until combined. |
| 7. |
Pour the mixture into the cool cake tin, cover and put it in the fridge for at least one hour to firm up. |
| 8. |
To remove the cake, run a metal spatula (offset spatula preferred) carefully around the edge of the cake and lift the bottom of the cake pan. |
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