Ingredients
Made with
For the base:
(for an 18 cm springform pan)
130 g Oreo-type cookies
1 teaspoon instant coffee
40 g margarine
A pinch of salt
For the cream:
3 jars of Oat Biogurt Coffee
600 g silken tofu
50 g agave syrup
50 g cornstarch
A pinch of salt
For decoration:
A few Oreo-type cookies
6 fresh raspberries
50 g white chocolate
50 g dark chocolate
Preparation
Prepare the cheesecake base by blending the cookies with instant coffee, a pinch of salt, and melted margarine in a food processor until you get a moist, compact mixture.
Line the bottom of the pan with parchment paper and press the mixture evenly using a spoon. Chill in the refrigerator for about 30–40 minutes.
For the cream, blend the Oat Biogurt Coffee, silken tofu, agave syrup, cornstarch, and a pinch of salt at high speed until smooth and creamy.
After the base has chilled, pour the cream into the pan.
Bake the cheesecake at 150°C for about 45–50 minutes, placing a tray or pot of boiling water underneath. Once baked, let it cool in the oven without opening the door, then refrigerate until completely cold.
Meanwhile, make the reindeer eyes by melting the white and dark chocolate separately in a bain-marie. Transfer each chocolate into a piping bag.
Line a small tray with parchment paper and pipe small dots of white chocolate, then add smaller dots of dark chocolate in the center. Chill until firm.
Once cold, cut the cheesecake into 6 slices and decorate each with chocolate eyes, a raspberry for the nose, and two half cookies for the ears.
