Raspberry Tofu Cheesecake
Serves: 6
Ready in: 15 to 30 mins
Eco Friendly Freezes Well Gluten Free Quick Make Vegan Friendly
Know your nutrients
Calories
408 -Fat
24.6g -Saturates
5.7g -Sugars
17.8g -Salt
0.7g -Protein
11.7g -Carbs
34g -Fibre
3.9g -Powered by Nutracheck
Ingredients:
1 block Cauldron Tofu, drained and pressed well to remove excess water200g vegan biscuits of your choice
70g vegetable fat spread, melted
250ml carton of soya cream
40g sugar
1 tsp vanilla essence
10g vegan gelatine substitute
finely grated zest of 2 lemons
1 punnet of raspberries
1 tbsp lemon juice
1 tbsp icing sugar (or to taste)
method:
- Preheat the oven to 170C/325F/Gas 3). Crush the biscuits and add the melted spread, mix well and turn into six individual rings (or one large loose-bottomed tin). Place on a baking tray and bake in the oven for five minutes.
- Meanwhile blend the tofu, soya cream, sugar, vanilla, vegan gelatine substitute and lemon zest together in a food blender until smooth. Pour over the biscuit base and bake for 10 minutes. When cooled, chill in the refrigerator until set.
- While the cheesecake is cooling make the raspberry coulis. In a small blender or food processor add 50g raspberries from the punnet, the lemon juice and sugar. Blend for one minute and pass through a fine sieve to remove the seeds.
- When you are ready to serve, run a knife around the inside of the cake tins and carefully turn out the cheesecakes. Place the remaining whole raspberries on top of the cheesecakes and drizzle over the raspberry coulis.
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