Tofu Cheesecake
In Season Now | Autumn | Dessert
Tofu Cheese Cake
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 6 people
Ingredients
Pastry Base
- 30 Grams Ground almonds
- 60 Grams Brown rice flour
- 1/4 Teaspoon Ground cinnamon
- 2 Tablespoons Water
- 1 Tablespoon Sunflower oil
- 2 Tablespoon Light tahini
- 2 Teaspoon Rice syrup Or maple syrup
Filling
- 400 Grams Tofu
- 3/4 Cup Rice syrup/maple syrup mix
- 1 Teaspoon Vanilla extract
- 1 Tablespoon Tahini
- 1 Pinch Sea salt
- 1/8 Cup Lemon juice
- 1 Teaspoon Lemon rind
- 1 1/2 Tablespoon Arrowroot
- 1 Tablespoon Agar agar flakes
- 1/8 Cup Apple juice
Instructions
- Whizz in a food processor until crumbly. Press into 8” flan dish. Make holes with fork
- Oven temp gas mark 5 (375F, 190C)
- Bake base blind for 15 min.
Filling
- Blend topping ingredients. Pour over pastry base.
- Bake for 45-50 minutes at Gas Mk 4 (350F, 175C).
- Allow to cool, decorate with fresh berries and a sprig of mint
Notes
The original of this recipe (the filling is adapted from Love, Eric, by Eric Lechasseur) called for silken tofu. However, ordinary (hard) tofu makes a better texture (slightly curdy). Use a single pack of tofu (weight 250-300g) and adjust down the other filling ingredients to match (taste test before cooking!). Also reduce the cooking time as it is not as thick (it will feel firm when cooked).
Tofu Cheese Cake
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 6 people
Ingredients
Pastry Base
- 30 Grams Ground almonds
- 60 Grams Brown rice flour
- 1/4 Teaspoon Ground cinnamon
- 2 Tablespoons Water
- 1 Tablespoon Sunflower oil
- 2 Tablespoon Light tahini
- 2 Teaspoon Rice syrup Or maple syrup
Filling
- 400 Grams Tofu
- 3/4 Cup Rice syrup/maple syrup mix
- 1 Teaspoon Vanilla extract
- 1 Tablespoon Tahini
- 1 Pinch Sea salt
- 1/8 Cup Lemon juice
- 1 Teaspoon Lemon rind
- 1 1/2 Tablespoon Arrowroot
- 1 Tablespoon Agar agar flakes
- 1/8 Cup Apple juice
Instructions
- Whizz in a food processor until crumbly. Press into 8” flan dish. Make holes with fork
- Oven temp gas mark 5 (375F, 190C)
- Bake base blind for 15 min.
Filling
- Blend topping ingredients. Pour over pastry base.
- Bake for 45-50 minutes at Gas Mk 4 (350F, 175C).
- Allow to cool, decorate with fresh berries and a sprig of mint
Notes
The original of this recipe (the filling is adapted from Love, Eric, by Eric Lechasseur) called for silken tofu. However, ordinary (hard) tofu makes a better texture (slightly curdy). Use a single pack of tofu (weight 250-300g) and adjust down the other filling ingredients to match (taste test before cooking!). Also reduce the cooking time as it is not as thick (it will feel firm when cooked).