Ingredients

1 block Tofu, drained and pressed well* to remove excess water
200g biscuits of your choice – digestives, ginger nuts etc.
70g butter or vegetable fat spread, melted
250ml carton of soya cream
40g sugar
1 tsp of vanilla essence
10g vegan gelatine
zest of 2 lemons
1 punnet of raspberries
1 tbsp lemon juice
1 tbsp icing sugar (or to taste)

Raspberry Tofu Cheese Cake

This recipe is rated 5 based on 4 reviews
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Serves 6
3/5 difficulty
25 minutes 25 min

A fabulous, light summer dessert recipe, other berries would work well too – blueberries, strawberries etc. Using tofu for the 'cheese' part means this recipe can easily be vegan.

Method

1. Pre-heat the oven to 170°C (325°F/Gas Mark 3).
2. Crush the biscuits and add the melted vegetable fat spread, mix well and turn into either individual loose bottom cake rings. Place on a baking tray and bake in the oven for 5 minutes.
3. Meanwhile blend the tofu, soya cream, sugar, vanilla, vegan gelatine and lemon zest together in a food blender until smooth. Pour the mixture over the biscuit base and bake for 10 minutes. When cooled chill in the refrigerator.
4. 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 1 minute and pass through a fine sieve to remove the seeds.

5. 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.

*Wrap the drained tofu in kitchen roll and press between two chopping boards weighted with a heavy pan or cookery book for at least 10 mins.

This recipe makes six individual cakes but if you don’t have these one large cake loose bottomed tin or a spring loaded tin would work just as well.