The Anti Dairy Fairy

Ingredients :
3oz Pure or other dairy free spread
¾ pkt of either hobnobs/digestive/ginger biscuits (which do not contain milk!)
1pkt 250mls Oat Supreme (produced by First) or other substitute soya cream
1 lemon (of which you need the zest and the juice)
1 carton 450mls sheep yoghurt
1 level tbsp gelatine
3oz caster sugar
2 eggs
fresh fruit for topping.

First, strain the sheep yoghurt through muslin* – this will probably take
about 3 – 4 hours and works best if you put it in the fridge.

Then crush the biscuits until they look like breadcrumbs.

Sour the cream by adding ½ tsp salt and tsp of lemon juice.

Dissolve the gelatine in 4 tbspns of water (in small dish) and place the dish in
a pan of simmering water, stir the gelatine until dissolved remove from pan
and leave to cool.

Melt Pure in pan and then add the biscuit crumbs, blend together and then
put in dish to form base of cheesecake.

I put the following in my blender :-
the strained curd of the yoghurt, juice of lemon, lemon zest, soured cream
and sugar – give it a whiz. Then add the cooled gelatine and egg yolks. Give
another whiz.

Whisk the egg whites until stiff then gently fold into the mixture until all is
blended nicely and carefully pour this over the base. Leave to chill for several
hours – preferably overnight.

Add fruit of your choice just before serving.

Voila – you should now have a yummy cheesecake.

* If you haven’t got muslin then you can try a pair of new/clean tights but have to say I wasn’t too successful with the tights – see my previous post.