Mamma Cucina Vegan Strawberry Cheesecake
Recently I found a vegan cheesecake sitting in the freezer at Holland & Barratt health foods. Not usually my cup of tea, but I like to encourage suppliers to make new products so I thought I should try it out.
I must say it is not the best thing I have ever had, but certainly not the worst. The biscuit base was a little soggy, the firm strawberry cheese topping tasted OK, the texture was not too bad. You could improve it yourself by adding a bit of fresh fruit maybe some berries. I do like the fact you can buy something off the shelf, as vegan desserts are a little thin on the ground.
It is made using tofu. It is Dairy & Lactose Free, Gluten Free and No Cholesterol.
You could get 6 -8 portions out of it. You have to defrost it, I recommend cutting it after it has been defrosting for half an hour, it makes it easier to handle when it is completely defrosted. Because it serves so many I have cut mine up into portions whilst it was still frozen, (be careful it is tough). Then I can just get out one or two slices at a time.
All in all I would say 6 out of 10.
Hi Andy, Thanks for your comment and making lovely vegan cheesecakes. I like them from the freezer too. I agree that you should not keep it in the fridge for too long before eating. I followed instructions on the pack which says allow 2 hours to defrost, but I think it should be less. I would love to know if there are any other flavours?
I make these cheese cakes and would advise to not let sit in the fridge but to eat as soon as defrosted or at least within 24 hrs of taking out of freezer. The base being gluten free will go soggy if left any longer. Best to eat after one hour from freezer. I like them frozen ! very tasty cold treat.