Cookie Cheesecake

Ingredients

  • 8 Céliane Chocolate Almond Cookies
  • 2 tbsp of almond puree (white or whole)
  • 250 ml almond milk
  • 2 g of agar agar
  • 50 g of brown cane sugar
  • 1 tbsp of Céliane Potato Starch
  • Juice of a lemon
  • 400 g silken tofu

- Preparation -

Step 1

Crumble the Chocolate Almond Cookies by hand then mix them with the almond puree. Spread the mixture in a cheesecake mold and press the surface well.

2nd step

In a saucepan, pour the almond milk, agar-agar, brown cane sugar, lemon juice and potato starch .

Step 3

Heat over low heat while mixing with a whisk. As soon as the mixture comes to a boil, continue cooking for 1 minute.

Step 4

Remove from the heat, add the mixed silken tofu. Mix everything well to obtain a smooth dough, then pour onto the biscuit base.

Step 5

Let cool for 3 to 4 hours in the refrigerator before serving.

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