This tofu cheesecake is a wonderful example of how desserts can be made in a healthy way. I hope you enjoy!
Makes one 9-inch cake
10 good quality, sugar-free plain cookies
TOFU CHEESE FILLING
1 ½ cups (about 5oz) raw or very lightly roasted cashews
20 oz silken or soft tofu, pressed for 1 hour to remove the water*
¾ cup maple syrup
½ cup rice syrup
3 T raw sesame oil
3 tbsp. arrowroot powder
4 tbsp. fresh lemon juice
Grated skin from 1 ½ lemons
1 ½ T white miso
2 t vanilla essence (optional)
¼ cup sugar-free blueberry jam
1. Preheat oven to 350°F.
2. Place the cookies in the food processor and process until finely ground. Oil a 9-inch cake pan, transfer mixture and spread evenly over the bottom of the cake pan.
3. Place cashews in the food processor or blender and process until it starts to become like a paste. Stop once or twice to mix.
4. Place remaining filling ingredients in the food processor or blender and process until smooth and creamy. Stop once or twice to scrape down the sides and mix all the ingredients.
5. Transfer about ⅓ of the filling mixture to the cake pan.
6. Spoon the blueberry jam over the filling, then pour the remaining filling and smooth the top.
7. Bake in a preheated oven at 350°F for 35 to 40 minutes or until it puffs up a little. Set aside to cool and then refrigerate before serving.
*To press the tofu place it between two plates with a 3-4 lb weight on top. I like to use a large jar or tea kettle filled with water.
Recipe provided by Patricio Garcia de Paredes.
Photo by Sachi Kato.