Tofu Cheesecake
In Season Now | Autumn | Dessert
| Prep Time | 20 minutes |
| Cook Time | 50 minutes |
| Servings |
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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
Ingredients
Pastry Base
Filling
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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
Recipe 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).