Sunday, 4 March 2012

Strawberry Tofu Cheesecake- vegan, sugar-free



This recipe goes to Sensibleveg's Cook Eat Delicious Desserts event, from which the inspiration came to make it in the first place. This yummy event is founded by Raven of the blog cookeatdelicious.com. - well worth checking out both these links.

 My cheesecake is is super-healthy, being way lower in fat and sugar than conventional dairy cheesecakes, and suitable for those with allergies to wheat and gluten. As well as what it doesn't contain, what it does have is protein-rich tofu and almonds, fresh fruit (strawberries) and coconut oil in the crust, which is very nutritious and healthy to bake with. It is also very simple to make and has a very pretty pink colour!
Next time I make this, I will try out using xylitol (a little more in quantity than stevia to achieve the same level of sweetness) rather than stevia in the filling  and use a smaller tin or else double the quantity of the filling to make it even more lush...and  if you don't like the slightly earthy tastes of buckwheat and millet flours, there is no reason why you can't use wholewheat flour instead. 
Base:
1 cup ground almonds (1 cup=250ml)
1/2 cup buckwheat flour
1/2 cup millet flour (bajri)
1 tab agave nectar
1/3 cup coconut oil
Filling:
400g (drained weight) firm tofu, crumbled
3 large strawberries
1 tab fresh lemon juice
100g stevia granules (such as "Truvia" brand)
1 tsp vanilla essence
Topping:
A carton of fresh strawberries, halved or sliced

  • Mix all base ingredients together and press into the bottom of an oiled springform tin.
  • Bake for 15 minutes at 160C
  • Meanwhile, whizz up all the filling ingredients together in a blander until perfectly smooth and velvety. (This would make an excellent dessert by itself without the crust, served in glasses and topped with fresh fruit!)
  • Spread the filling onto the cooked base and return to the oven (still at 160C) for a further 20 minutes to firm up, but not brown.
  • Cool completely before removing the side of the pan, and slip a thin blade round the edge first so that your cheesecake stays intact.
  • Decorate with the strawberries.



5 comments:

  1. This looks awesome, totally guilt free indulgence. Thanks so much for linking it to the event, these are the kind of recipes which are truly inspirational to people in creating sugar free desserts.

    ReplyDelete
  2. this looks absolutely yummy, guilt free and delicious dessert..

    Join the Just "4" Fun event :)

    ReplyDelete
  3. such an guilt free recipe.. awesome looks so so yumm

    ReplyDelete
  4. You had me at cheesecake! I love this version and will have to give the tofu cheesecake a try. Thanks for posting!

    ReplyDelete
  5. It's much healthier than regular cheesecake, and you can't expect exactly the same richness in flavour.... but it is guilt-free and you can eat as much of it as you want ! :) PS: I prefer xylitol to stevia for the filling, as stevia always seams to leave an aftertaste. Or you could just make it vegan and use sugar and wheat flour.

    ReplyDelete

You are welcome to comment- feedback from you really helps me to decide what to post, and I love hearing from you- thanks :)