This plain lemon baked cheesecake tastes very close to the traditional one made with dairy cream, cheese and eggs. Here, firm tofu with a mix of thickened soy milk, lemon and tapioca flour are used to create a firm baked ‘cheesecake’, complete with the usual granular texture. Enjoy the cake as is, or drizzle over a mix of extra lemon juice and agave syrup.
5 tbsp finely ground toasted, unsalted cashew nuts
1 tbsp wholemeal spelt flour / oat bran / quinoa flakes
2 tsp vanilla-infused grapeseed oil / walnut oil
1 tsp light agave syrup
1 cup soy milk
2 tsp lemon juice / orange juice / apple cider vinegar
1 lemon, juice
2 cups firm tofu, drained and patted (very) dry, chopped
1 tbsp vanilla-infused grapeseed oil / walnut oil
6 tbsp light agave syrup
2 tsp lemon zest
1 tsp vanilla essence
2 tbsp tapioca flour
20 ml corn starch
A cheesecake forms large cracks when the outside of the batter has firmed into a thin skin and the inner filling continues to expand with the heat. One can decrease this effect by placing a bowl of water on a lower shelf to create steam in the oven. Or, simply don’t worry about it!
Recipe from: BENESSERE well-being: vegan & sugar-free eating for a healthy life-style, by Laurinda Erasmus. Physical book from Quinoa Publishing and e-book from Apple iBookstore for the iPad.