Raspberry Tofu Cheesecake

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Raspberry Tofu Cheesecake

Source: www.godairyfree.com, from 'The Tofu Cookbook' by Leah Leneman.

 

 

Base:

 

1/3 cup rolled oats (-OR- GF alternative such as quinoa flakes)

1/6 cup shredded coconut

1 tablespoon (3 tsp) vegan margarine

 

Cheesecake:

 

1 1/2 cups firm tofu

2 tablespoons (6 tsp) soy yogurt

2 tablespoons (6 tsp) raw cane sugar

1/2 an orange, juice and rind

1/2 teaspoon vanilla

2 teaspoons tahini

pinch of sea salt

2 to 3 tablespoons honey -OR- honey substitute

4 tablespoons (1/4 cup) water

1/8 teaspoon powdered agar-agar

4 ounces (115 g) fresh raspberries

 

 

Mix the oats (or alternative) and the coconut together. Spread the

margarine over the bottom of a flan tin, then sprinkle the oat and

coconut mixture over it. Set aside.

 

Combine the tofu, yogurt, sugar, orange juice and rind, vanilla,

tahini and salt in a blender. Blend thoroughly. Pour into the flan pan.

 

Melt the honey (or alternative) in the water in a small pan over

medium heat and dissolve the agar-agar in it. Bring the mixture to a

boil, then simmer for one minute. Remove from heat and stir in the

raspberries. Pour over the tofu mixture in the flan tin.

 

Bake in the oven at 350 degrees F (180 C) for 35 minutes. Chill before

serving.