Vegan Baked Lime Cheesecake

Cheesecake is one of my favorite cakes, but this is the first time I ever made a baked one. I've been very skeptic towards it since frozen cheesecake is kinda the best thing ever, it's like ice cream, but better. But this baked goodness actually turned out delicious, and it's different from frozen one both in texture and flavor. It was also a good excuse to use up some leftover tofu! 

INGREDIENTS;

For the filling;

About 3 DL (1,5 Cup) of Firm Tofu
2 DL (1 Cup) of Sugar - You can add some more for a sweeter cake
0,6 DL (60 ML / 0,2 cups) of Vegetable Oil - I used rapeseed oil
Juice from 1-3 Limes, depending on how tart you want it.
2 Tsps of Vanilla Powder or Essence

For the bottom;
About half a package of Digestives or cookies of your choice
A few tablespoons of Non-Dairy Butter

DIRECTIONS;

1.  Preheat oven to 180 degrees. (350 degrees F)

2. Start with the bottom. Put the cookies in a blender or in a plastic bag and crush them. Add in a few tablespoons of melted butter (about 2-4) and mix.

2. Push the cookie bottom into a baking tin until smooth and covering the bottom of the tin.

3. Put all the ingredients for the cheesecake filling in a blender and mix until smooth. 

4. Pour the filling onto the cookie bottom.

5. Put in the oven for 30-45 minutes, until it starts to brown on top. Keep an eye on it!

6. Let cool in room temperature and then in the fridge for a little while. Slice some limes and dip them in sugar as decoration. Enjoy!