The Ultimate Cheesecake

Submitted by Bruce Tanner 
Taken from the "Cake Scoffer" book. 

Ingredients (cake) 
200g of plain tofu 
750 ml vegan ice cream (Swedish Glace works best) 
250g digestive biscuits 
big knob of margarine 


Directions 
Put the biscuits into a plastic bag, expel air from the bag and then tie a tight knot in the top. Jump on it, reverse a car over it or whack it with a rolling-pin until the biscuits have been reduced to crumbs. (Alternatively be boring and put the biscuits into a blender.) 

Melt the marg. in a pan, then mix the biscuit crumbs into it until all are coated evenly (stir in more marg. if necessary). 

Press the mixture into an oven-proof flan-type dish, allow to cool then set. When set, preheat oven to gas mark 5 (190 C). 

Put the ice cream and tofu in a blender and whizz for a minute until blended. Pour into biscuit base, then bake for approx 30 mins, or until the top starts to brown. (Meanwhile, eat the remaining ice cream, if your housemates/friends/ partner/offspring/dogs haven't got to it first.) 

Chill completely before serving. 

Add a sexy topping*. Tinned fruit pie filling works well, or try laying thin slices of kiwi fruit on top and pouring on a thin layer (about half a pint of or so) of jelly made with vegan jelly crystals, which are available from most healthfood shops. 

*Black cherry is my favourite