Baked Jaffa Cheesecake

The best part of being vegan is constantly discovering that you can veganise most anything. Dairy was such a favourite for me but the possibilities of recreating old creamy favourites is absolutely endless.

Just use your own trusted base recipe for this. I try to avoid Nuttelex in my cooking so am still experimenting with different oils and a biscuit that I am happy to use for bases)

I will play with some other flavours and versions of this in the future and will post them as I experiment.



1 x 227 gram pack of Tofutti Better than Cream Cheese (available in most supermarkets and can be found next to the cow’s milk cream cheese)

1 x 250 gram package extra firm light silken tofu, drained (I use Blue Lotus brand)

3/4 cup sugar 1/2 cup dairy free milk (I used Australia’s Own rice milk because that is all I had but I would have used Bonsoy because it is much creamier in texture)

5 tablespoons of dairy free chocolate spread (You can find these in the Health Food section at most supermarkets. Oxfam does a nice one too which is Fair Trade)

the zest from 2 medium oranges

3 tablespoons of cornflour



Preheat your oven to 180c Prepare your favourite cheesecake base and press down into a lightly sprayed non stick spring form pan to form the base.

Blend the cream cheese, silken tofu, sugar, dairy spread, zest and corn flour until smooth and combined. Pour into the pan, onto your base. Place in the oven for approx 45 minutes. The cooking time will vary depending on the strength of your oven and the size pan you use to cook your cheesecake in.

Don’t allow your cheesecake to brown. The middle with still be a little wobbly when you remove it, which is fine as it will continue to cook even once removed from the oven. Once it is ready remove your cheesecake from the oven and allow it to cool on a bench for an hour. Then place it in the fridge for another few hours till chilled.

Slice and serve 🙂

Serves:  Yields 8 slices

Time: 1 hour plus chilling time

Freeze: Not suitable

Notes: I highly recommend a zester for recipes like this. They remove the zest from fruit so easily, don’t leave the bitter pith behind and you get really fine lovely zest, instead of course and chunky zest you get when you use a grater.

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