Vegan Rasperry and White Chocolate Cheesecake

We’re on holiday in the Forest of Dean, and John had a hankering for cheesecake, so I came up with this. Yum yum, it was both tangy and creamy.

It tasted even better on the 2nd and 3rd days in the fridge, so ideally make it a day or two before you want to eat it (if you can resist eating them immediately!).

No baking is needed for this recipe as it sets in the fridge. I might try one with baking next time. I am also planning to experiment with Agar Agar to make something that really sets jelly-like. If I made this recipe again I would try using half the amount of tofu and double the amount of white chocolate to give a firmer final result as this one was quite soft and light, though it did hold its shape fairly well.

Makes 4 individual cheesecakes.

The tofu ‘cheese’ and cashew ‘cream’  are used to create just the right consistency when set.

You will need:

For the base:

  • 50 g oaty hobnob biscuits
  • 50 g vegetable margarine

For the tofu ‘cheese’:

  • 1 batch of easy home made tofu (or you could substitute ready-made silken tofu)
  • Rind of 1/2 a lemon
  • 1 Tbsp sugar
  • 1/4 tsp soy sauce
  • 1/2 tsp salt

For the cashew ‘cream’:

  • 1 handful of Cashew nuts
  • 50ml water
  • Dash of lemon juice
  • 1 tsp vanilla essence

Plus (for assembly):

  • 100 g vegan white chocolate
  • Raspberry jam to taste
  • (optional) fresh raspberries and white chocolate shavings to garnish

You will also need a muslin bag for the tofu, small bowls for making the cheesecakes in, a blender or liquidiser (I used a hand blender), and something heavy to crush the biscuits with (a rolling pin will work).

Directions:

1. Crush the biscuits and place in a bowl. Melt the margarine in a pan then add to the crushed biscuits and stir well. Press into the bottom of your 4 serving bowls (or 2 if you want bigger servings) and put in the fridge to chill.

2. Meanwhile, make a batch of home made tofu. This is quick and easy, but you could substitute ready-made silken tofu if you like.

3. Combine cashew nuts, water, vanilla essence, and the remainder of the lemon juice using a blender or liquidiser to make a whipped cream consistency. Set aside.

4. When your tofu is well drained (squeezing or pressing it may help), place in a bowl and combine, using the blender, with lemon rind, sugar, soy sauce and salt. You’re aiming for a smooth ‘cream cheese’ consistency.

5. Melt the white chocolate in a dish over a pan of  boiling water, then stir into the tofu cheese, along with the cashew cream, to make the cream layer of your cheesecake.

6. Spoon this mix onto the cooled biscuit bases and place in the fridge to set.

7. Before serving, spread with a thin layer of raspberry jam and garnish with fresh raspberries and white chocolate shavings if desired.

I hope you enjoy your cheesecake. Please let me know how you get on if you try the recipe, and if you try different fruits and flavours I’d love to hear your ideas!

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One thought on “Vegan Rasperry and White Chocolate Cheesecake

  1. Pingback: Easy home-made tofu! | Chilli Garlic Sauce

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