We do miss all the cheesecakes. That’s why we make tofu cheesecakes quite often. Here’s the recipe for a cold cheesecake with the taste of summer - strawberry tofu cheesecake! And don’t you worry. You can use frozen strawberries. Plant based protein in weekend’s dessert. After all, tofu is not bad!
1,5 cup strawberries (fresh or frozen)
1/2 cup brown sugar
a few drops of vanilla extract/ the seeds out of vanilla pod
Instructions:
Grind the nuts and oats. Put the the nuts and oats into a bowl. Add maple syrup and melted coconut oil and mix well. Press the nut mixture into a loose bottom cake pan. Put it into in the fridge.
In a pot, bring the coconut milk to boil. Add the strawberries (slightly melted) and cook over low heat for a while. Take the pot off the heat and blend the strawberries with milk. Then put the pot over the heat again, add agar agar powder and mix, Cook for about 2-3 minutes while tossing.
Crumble tofu into a large mixing bowl. Add the milk with strawberries and blend. Add sugar, lemon juice, vanilla extract and mix until you get smooth mixture. Pour the mixture on the nuts and oats base. Press a few strawberries into the mixture. Leave to cool.
Meanwhile, prepare the topping.. Blend strawberries with hot water. Bring it to boil. Add 1 tsp of agar agar and cook for 1-2 minutes, while tossing. Pour the strawberry topping over the cake.
Leave the cake in the fridge for a couple of hours (preferably over night).
Enjoy!
Etykiety: dessert, english
