Okay so cheeze cake isn't exactly pastry, but I had to included this dish as it is truly delicious. So good, I thought I was eating a dairy one (or from what my memory remembers!) It is thick, rich and there is no baking involved! You just need a bit of time to let it set, and a processor! This can also be easily made into a gluten free cheeze cake by using gluten free flour such as cornflour to thicken the cream and gluten free biscuits for the base.
Half a packet of Digestive Biscuits (around 250g)
1/3 Cup of melted Margarine
1 Tub of Toffutti Cream Cheese
1 Carton of coconut cream with the water drained
1/2 Cup of Icing Sugar
Juice and rind of 2 lemons
2/3 cup of plain white flour
1/3 Cup of fresh blueberries
1 Cup of Blueberries
1/4 Cup of icing sugar
1 Tbsp of Water
In a food processor grind up the biscuits into fine crumbs. Melt the margarine and pour into the processor while it is still running. It should come together like damp sand. Line a 8'' circular springform tin. Pour the biscuit mixture into the tin and pat down hard to form an even base. Pop in the fridge.
Next in the processor add the cream cheese, coconut cream (make sure to drain it of the coconut water) icing sugar, lemon and flour. Blitz until combined. Transfer this mix to a bowl and add the fresh blueberries and mix. Take the base from the fridge and spoon the cheeze mixture on top and spread it evenly over the base. Place back in the fridge.
In a sauce pan add the blueberries icing sugar and water and bring to the boil. The blueberries will burst and let off their beautiful crimson colour. After 5 mins it should be cooked down and be a lovely glossy syrup. Remove the cheeze cake from the fridge and pour the syrup over in a swirly pattern. Return to the fridge and leave for 2-3 hours.
Once chilled remove from the cake tin, cut into slices and serve.