Fruit Topped Yoghurt Cheesecake (GF)

pastry:
1 cup cashews or cornflake crumbs

½ cup desiccated coconut

pinch of salt

2 tablespoons copha

1 teaspoon vanilla extract

1 tablespoon honey                                                   

Place nuts in food processor with coconut and whiz until crumbs.  In a small saucepan, melt copha, honey and vanilla. Add crumb mixture to copha mixture and mix well. Press into a greased spring form tin or pie dish. Cool in freezer for 15 minutes.

filling:

½ cup cashews

1¼ cups water

250g soy cream cheese

175g vanilla soy yoghurt

1 tablespoon vanilla extract

1/3 cup honey or pure maple syrup or mixed

2 tablespoons potato flour

¼ cup cornflour

Place cashews and water into blender and blend until smooth and creamy. Add remaining ingredients to blender and blend for 2 minutes. Pour into large saucepan and simmer for 5-10 minutes. Pour filling over cold crumb base.  Decorate top with fresh/tinned fruit while filling is still setting, this will stop fruit from sliding off when serving.






I am the good Shepherd and I know My sheep.
John 10:14