Sammy showed me a cheesecake recipe of Chelsea Winter’s she had posted on Facebook the other day – it had tofu in it! I was like: hmmm is it silken tofu? (I struggle to find silken tofu without all this extra crap added to it, so tend to avoid buying). Nope, it’s just plain ol’ tofu. YAY!
I wasn’t keen on making anything chocolate-y as I already had that covered with Chelsea’s Oreo cheesecake from her Supergood cook book (ridic rich and not my cuppa tea – a kid request) and that viral date bark which has been doing the rounds on socials.
So I decided to create a tangy yet sweet raspberry cheesecake using tofu in the filling. And WOW it is an absolute winner.
Raw, refined sugar free, gluten free and vegan but packed full of creamy, tangy deliciousness!
Please make it and let me know what you think…
Ingredients
Base
10 dried dates – cut in half & soaked in boiled water for 10 mins
1/3 cup sunflower seeds
1/3 cup almonds
1/3 cup cashew nuts
3/4 cup almond meal
3 tbsp coconut oil
2 tsp vanilla
1/2 tsp Celtic sea salt
Filling
1 x 300g block standard organic tofu
1 cup coconut cream
1/4 cup melted coconut oil
1/4 cup plus 2 tbsp maple syrup
Juice of one and a half lemons
1/4 tsp of Celtic sea salt
1 & 1/4 cups frozen raspberries
Fresh raspberries to top
Method
Blend base ingredients together until fine. Press into a 23cm cake tin or tart pan. Place in the freezer.
Blend tofu, coconut cream, melted coconut oil, maple syrup, lemon juice & salt together until silky smooth. Add frozen raspberries and blend just enough to break them down a bit.
Pour over the base and top with fresh raspberries. Set in the freezer. Remove from freezer at least a half hour before serving.