Monday, 29 July 2013

Sunny Summer Fruits Tofu Cheesecake- vegan

You can use any fruit you like; mangoes and berries are great too

We've featured tofu cheesecakes on here before- in fact Strawberry Tofu Cheesecake (sugar and gluten free) is our all-time most viewed recipe, although never before have we dared to make it with sugar and wheat. But guess what? -It's wickedly, delightfully rich and creamy and a lot more like the dairy version. 
If you want gluten free, then use the base recipes from either of the links below, or if you don't want to use sugar, try substituting with xylitol, or use the strawberry cheesecake recipe below..
This dessert makes a great centrepiece for a Summer buffet or family gathering as you can make the fruit decoration as fancy as you like. We stuck to basic sliced fruit because we had a roomful of family who, having eaten all their veggies were eager for dessert. Feel free to make a biscuit-crumb base if you like, but to our minds that's not really making it from scratch, plus it adds extra sugar and fat. (Had to draw the line somewhere...). We made a kind of wholemeal digestive-cum-shortbread which was very easy to put together, but I have to admit I probably should have cooked it for longer to get it crunchy in the middle. The tofu filling is cooked, as it retains its sliceable texture better that way. I got most of the ingredients from Louise Hagler's Tofu Cookbook and just tweaked the quantities a bit. I also used firm tofu because that's what we had in the fridge. We used a 10" springform cake tin, but if you wanted a deeper cheesecake you could use a smaller one and make less base. We got 12 slices out of this recipe.

Base:
330g wholemeal flour
200g soft light brown sugar
150ml cold-pressed sunflower oil (if you don't mind the flavour) or coconut oil
50ml water

  • Mix flour and sugar together in a bowl.
  • Rub in the oil.
  • mix in the water evenly.
  • Press into an oiled springform cake tin.
  • Bake in a preheated oven at 300C for 15 minutes or so, until just browned. 
  • Allow to cool. It should get crunchier as it cools down.
Filling:
500g firm tofu, crumbled
150g soft light brown sugar
3 tabs lemon juice 2 tsps vanilla essence
A pinch of seasalt

  • Blend all the ingredients together in a food processor or blender until it resembles a smooth, thick cream.
  • Spread evenly onto the base and bake in an oven preheated to 180~C for 20 minutes or so, until the top looks set but not overcooked.
To Finish:
We used 2 nectarines/ peaches and two kiwi fruits, sliced thinly and laid on top of the cake once it was completely cool. Berries also look great, but don't put very juicy berries on until just before serving, as they will seep juice onto the cake and look messy.




If you liked the look of this recipe, you might also want to take a look at:
Strawberry Tofu cheesecake - this is vegan, sugar and gluten free
and
 Twice-Baked Chocolate Tofu Cheesecake - also vegan with a gluten free base.

2 comments:

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