Baked Tofu Cheesecake

As an alternative to a rich cream cheese and egg cheesecake, this cake made with tofu (soya bean curd) is light and nourishing.

CRUST

Preparation

FILLING

• 1 tray of tofu (350g)


• 2 tablespoons golden syrup or maple syrup


• Juice of half a lemon


• Rind of half a lemon, grated


• 1 tablespoon tahini


• 1 teaspoon vanilla essence


• half a cup raisins or soaked sultanas (soak in orange or lemon juice)


• Cinnamon topping

Crush the biscuits finely and mix with melted margarine.
Press into cheesecake tin. In a blender, combine the tofu, golden (or maple) syrup, lemon juice and rind, tahini and vanilla.
Blend.

Add raisins to the filling and spoon over the base.
Sprinkle with cinnamon.
Bake in a moderate oven for 25-30 minutes.
Cool in oven.
The cake is firmer if served two hours later.

Recipe group: Dessert.

Should you try this recipe out we would be very grateful for a photo of the finished dish. Please send by E-Mail to rezepte(at)vegetarismus.ch (JPEG or TIFF format). Thank you in advance.

This recipe from Robert and Gina Fraser - vswa@ivu.org - Perth, western Australia was inserted by Renato Pichler / 2002-04-30 22:26:57