Zesty tofu cheesecake
Prep time 1-2 hours
Cook time 1-2 hours
Serves 6
Dietary Vegetarian
From Country Show Cook Off
Tofu is used to great effect in vegan cheesecakes, but here Aldo mixes it with coconut cream to make a light no-bake cheesecake.
Method
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In a bowl, mix the crushed biscuits with the butter or margarine. Press the mixture into the base of a 20cm/8in round springform cake tin.
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In a pan set over a very low heat, add the lemon juice, limoncello, a splash of water and the agar-agar. Stir until the agar-agar has dissolved.
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In a food processor, combine the tofu, cream cheese, coconut cream, a splash of vanilla essence, sugar and lemon zest. Blend until smooth.
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Pour the tofu mixture over the biscuit base and smooth the surface. Chill in the fridge for an hour until set. Serve with fresh berries or a berry sauce.
Ingredients
- 200g/7oz digestive biscuits, crushed
- 75g/3oz butter or vegan margarine, melted
- 1 lemon, zest and juice
- 200ml/7fl oz limoncello liqueur
- 3 tbsp agar-agar
- 400g/14oz firm tofu
- 1 tbsp vegan cream cheese
- 400g/14oz coconut cream
- few drops vanilla essence
- 115g/4oz caster sugar
- fresh berries or berry sauce, to serve
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