for 12 pieces

Base

110 g	vegan biscuits (Kambly Organic & Vegan Lemon Leaves)
40 g	pistachio spread (e.g. Fine Food Fairtrade Pistachio Crème)
¼ tsp	salt

Mixture

250 g	vegan quark substitute (Karma Vark)
435 g	vegan cream cheese substitute (Philadelphia Plant Based)
100 g	icing sugar
1	organic lime, grated zest and 2 tbsp of juice
½ dl	water
1 tsp	agar-agar (Betty Bossi)

Cheesecake

2 tbsp	pistachio spread (e.g. Fine Food Fairtrade Pistachio Crème)
30 g	unsalted, shelled pistachios, coarsely chopped

How it's done

Base

Finely crush the biscuits in a plastic bag using a rolling pin, transfer to a bowl. Add the pistachio spread and salt, mix, spread over the base of the prepared cake tin. Press down well with the back of a spoon or the base of a glass, chill.

Mixture

Place the vegan quark in a bowl along with all the other ingredients up to and including the lime juice, mix using the whisk on a hand mixer. Pour the water and agar-agar into a pan, whisk, bring to the boil, simmer for approx. 3 mins. Stir the liquid into the remaining mixture, spread on top of the biscuit base, cover and leave to set in the fridge for approx. 4 hrs.

Cheesecake

Cover the cheesecake with the pistachio spread. Sprinkle with the pistachios.

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