This cheesecake recipe uses silken tofu for the creamy, silky texture, and lemon juice brings bright tang flavour.
INGREDIENTS
For the Crust
15 g coconut oil ( almond butter for oil-free)
45 ml grape molasses
75 g almond meal
40 g brown rice flour
A pinch of pink himalayan salt
For the Filling
300 g silken tofu ( Clearspring organic silken tofu recommended)
100 g cashews soaked ( or you can use tahini, smooth almond butter, pine nuts, cashew butter etc. )
185 ml grape molasses
150 ml lemon juice
22 g tapioca flour
7 ml vanilla extract
A pinch pink himalayan salt
For the Garnish and Serving
1 cup quince puree ( from FOOD WE LOVE cookbook)
125 g fresh raspberries
1 tbsp erythritol or coconut flour
1 lemon zest
INSTRUCTIONS
1. Preheat oven to 180 C.
2. Place all crust ingredients in a food processor. Blend until dough comes together.
3. Transfer to a 18 cm round cake mold lined parchment paper.
4. Press down with your fingers and then with a back of spoon. Flatten out as much as possible.
5. Bake the crust for 10 minutes in the preheated oven at 180 C.
6. Once done remove from the oven, set aside.
7. Set your oven to 160 C. Meanwhile prepare the filling ingredients.
8. Place all filling ingredients in a high speed blender. Blend until smooth.
9. Pour the filling over the half baked crust.
10. Place the cake in the oven and bake until the outside is set but the center is still a bit loose, about 1 hour.
11. Turn off the oven and leave the cake in for 15-20 minutes more.
12. Remove the cake from the oven and let it cool completely on a rack; cover and refrigerate overnight. About 30 minutes prior to serving, remove the cake from the refrigerator.
13. Top the cheesecake with fresh raspberries and quince puree (recipe can be found in our FOOD WE LOVE cookbook) if desired.
14. Dust some powdered erythritol or coconut flour on the raspberries. Shred some lemon zest. Serve.