Using tofu as a protein base has been a real eye opener, the texture of this cheesecake is rich, creamy and light. Everyone who has tried this one has said they do not miss the cream cheese, which alone has a pretty neutral flavour too.
Ingredients;
For the cheesecake cream
- 400g vegan sweet pastry, see recipe on this site
- 500g plain medium soft tofu
- 100g soya custard
- 40g good vegetable margarine
- 85g agave/rice syrup
- Grated zest 2 lemons
- Juice of 1 and a half lemons
- 1 teaspoon vanilla paste
- 30g plain flour
For the plum jelly;
- 4 to 5 ripe plums, stoned and fine sliced
- 110ml apple concentrate
- 1 teaspoon agar agar powder / 2 teaspoons agar agar flakes
- 140g smooth plum or raspberry jam
Method
Firstly blanch the tofu in boiling water for 2 minutes. Place in a food processor with the custard, margarine, lemon zest and juice, vanilla paste, and flour. Blend until smooth.
Pre heat oven to 180 degrees C
Take the dough from the fridge and place between 2 sheets of baking parchment, use a rolling pin to roll the dough to a circle about 32cm in diameter. Loosely roll the dough circle around the rolling pin and unroll it over the tart mould. Carefully press to the shape of the mould, trim any excess off the edges. Prick the base all over with a fork and bake at 180 degrees C for 10 minutes or until crisp.
Remove from oven and pour in the tofu cheesecake mix, spreading evenly with a spatula. Place back in the oven and bake at 180 degrees C for 20 minutes or until mix is just golden. Allow to cool completely, then arrange the plum slices over the cooled cheesecake.
To make the jelly place the apple concentrate, the jam, the agar agar and 250g water in small pan and bring to the boil while whisking. Reduce the heat and simmer and whisk for 5 minutes to ensure the agar agar has completely dissolved.
Gently ladle the hot jelly over the plum topping so it sets evenly, and allow to cool completely, best in the fridge for 1 hour.
Use a hot knife to portion.
