Sunday, 8 April 2012

Vegan Tofu Cheesecake

Thinking back to the two-week break I just had, I think I've learned a couple of lessons:
1.  The public transport system in London is far from perfect
2.  Check which airport you're going to
3.  Don't trust easyBus

Learned all  these the hard way.

Anyway, other than the ridiculous amount of money I've lost, I've also basically just sat in front of a television and binged for two weeks straight.  Now as life is back to normal tomorrow, it's time for the cleansing diet.  Here's a tofu cheesecake I made sometime ago -- something to set my mind back on the right track.

It was a real experimentation -- I quite liked the texture of the filling, it was, as expected, silky smooth and ever so soft.  Flavor wise, it was satisfactory, but perhaps next time I'll add more peanut butter, or use other stronger flavors to mask the slight hints of tofu.  Some cocoa, vanilla or spices perhaps.  The crust was pretty much identical to the lemon thyme souffle cakes .

300g silken tofu
2 tbsp peanut butter
1/4 cup sugar
2 tsp corn flour

1/2 cup dates
1/2 cup nuts

Preheat oven to 180C.  Make the crust by combining the dates and the nuts in a food processor and pulse until it comes together as a dough.  Butter two small ramekans and line the base with the crust mixture.
Make the filling by putting all the other ingredients in a food processor and pulse until smooth.  Fill in the ramekans and bake for 30 minutes.  


  1. not a fan of tofu but would definitely try your version :)

  2. it turned out great - adjusted recipe for 500g of silken tofu (for a pie sized tin) and used black sesame paste instead of peanut butter. when it was first out of the oven the tofu taste was really apparent, but after letting it cool overnight and wiping the beads of water off the top, i found the tofu taste receded and that the other flavours developed wonderfully. thanks!

    1. leaving it overnight hmm I must try it out next time, thanks! :)


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