This time something for all cheesecake lovers. A recipe inspired by one of Jadłonomia’s recipes (link). Anyone who hates tofu, will simply love this cheesecake after the very first bite. Believe us, we saw it:)
Ingredients:
Crust:
¾ cups wheat flour
1/2 cup grated pumpkin
1/4 cup vegetable oil
1 tsp baking powder
a few drops of vanilla extract
2 tsp vanilla sugar
2 tbsp sugar
1 tsp cinnamon
Filling:
360 g natural tofu
6 tbsp cooked millet
1/2 cup grated pumpkin
1/4 cup vegetable oil
16g vanilla sugar
1 cup plant based milk
¾ cup sugar
a few drops of vanilla extract
juice out of 1.5 lemon
grated rind of 1 lemon
pinch of salt
3 tbsp potato flour
Instructions:
Preheat the oven to 180 degrees C. Blend grated pumpkin with the oil and vanilla extract until it’s smooth. Put it into the large mixing bowl. Add vanilla sugar, sugar, cinnamon and mix well. Then add sifted dry ingredients (flour, baking powder) and a pinch of salt and knead the dough. There’s no need to cool the dough in the fridge. Coat the baking tray with some oil (e.g. coconut oil) and spread the dough. Take a fork and pierce the surface of the dough. Bake for about 15 minutes.
Meanwhile, prepare the filling. Blend grated pumpkin with the oil and vanilla extract until it’s smooth. Put the pumpkin mixture into a large mixing bowl. Add sugar, vanilla sugar and mix well. Then add a pinch of salt, crumbled tofu and millet. Blend all ingredients until you get a smooth mixture. Then add the rind of lemon, lemon juice and milk and blend again. Then add potato flour and mix the batter with a spoon (note: the batter should be in liquid form) Preheat the oven to 180 degrees C.
Pour the batter onto the crust and bake the cake for about 60 minutes. Then turn off the oven but leave the cake inside the open oven for 15 more minutes. Cool for about 3-4 hours before serving.
You can also decorate the cheesecake with the glace icing or raspberry mousse mixed with a teaspoon of agar agar. Enjoy!
Etykiety: cheesecake, christmas, dessert, english, recipes, tofu
