Ingredients
For the cheesecake:
250g Cauldron Organic Tofu
300g pumpkin, peeled, diced and cooked in boiling water until soft – works equally well with butternut squash
1 x tbsp brown sugar
6 x tbsp maple syrup
100ml soy cream
1/2 tsp ground cinnamon
3/4 tsp ground ginger
1/4 tsp ground nutmeg
1 tbsp corn starch dissolved in 2 tbsp cold water
1 x tbsp lemon juice
20g finely chopped stem ginger pieces
For the Ginger Biscuits for the base:
170g caster sugar
170g soft, dark sugar
225g vegan margarine
340g plain flour
1 x tsp bicarbonate of soda
1/2 x tsp salt
1 x tsp ground nutmeg
1 x tsp ground all spice
2 x tsp ground cinnamon
2 x tsp ground ginger
1 x tbsp egg replacer
You will then need to take:
200g of finished ginger biscuits
75g vegan margarine
For the Caramel:
3 x tbsp coconut oil
100g sugar, granulated
25g coconut cream, grated
1/4 tsp salt
For the Coconut Cream:
100ml soy cream
25g coconut cream
1 x tsp vanilla essence
1 x tbsp corn starch dissolved in 1 tbsp of cold water
physalis for decoration, finely sliced