Saturday, 16 November 2013

Tofu cheesecake

  • 12 digestive biscuits ... check for vegan options ... 
  • 75g of margarine melted
  • 1 lemon zest and juice
  • 3 Tsp of agar agar 
  • 400g of tofu
  • 1 tsp of cream cheese ... tofutti or philadelphia depending on whether you are vegan or not
  • 250g of coconut cream (whole tube) 
  • Vanilla essence
  • 3 Tsp of stevia
  • Berries ... can or frozen 
  • 2 Tsp of agave syrop 
  • 1 Tsp of agar agar

How to make mmmmm cheeeseeecakeeee: 
  1. In a plastic bag put the biscuits ... close and make them powdery using a hammer
  2. Melt margarine and mix with biscuits ... place it on the bottom of the mold and let it cool in the fridge
  3. In a pan set over a very low heat, add the lemon juice, a splash of water and the agar-agar. Stir until the agar-agar has dissolved
  4. Combine the tofu, cream cheese, coconut cream, a splash of vanilla essence, sugar and lemon zest. Blend until smooth
  5. Pour the tofu mixture over the biscuit base and smooth the surface. Chill in the fridge for an hour until set
  6. In a small pot pour the berries can mix, agave and 2 tsp of agar agar. Place on top of the tofu mixture and let it cool
  7. I added some more frozen and fresh berries ... as well as more sauce most of the times  as I had loads left
IMG_6474 photo 1
IMG_6517 IMG_6551 IMG_6554

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