We love having some plant based dessert at the weekend while enjoying a cup of soy latte:) Here’s the recipe for our favorite tofu cheesecake - peanut butter cheesecake with delicious cream from Super Krowka on top. What’s more this cake is gluten free! But be careful - you can easily get addicted to this dessert.
Ingredients:
Crust:
4 tbsp coconut flour
4 tbsp rice flour
4 tbsp corn flour
100 g nut flour
6 tbsp olive oil
3 tbsp coconut (brown) sugar
4 tbsp cold water
Filling:
360 g natural tofu
6 tbsp cooked millet
grated rind of 1 lemon
1 cup soy milk (vanilla or other plant based milk)
200g coconut sugar
3-4 tbsp peanut butter
juice of 2 lemons
pinch of salt
3 tbsp potato flour
Topping:
3 tbsp hazelnut and cocoa cream by @Super Krowka
3 tbsp plant based milk
Additionally:
peanuts
Instructions:
Preheat the oven to 180 degrees C. Combine all ingredients for the crust. Coat the baking tray with some oil (e.g. coconut oil) and spread the dough. Bake for about 15 minutes.
Meanwhile, prepare the filling. In a large bowl, combine tofu and millet. Add sugar, peanut butter, pinch of salt and mix again. 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 6-8 hours before serving. Please note that this tofu cheesecake tastes best after a day in the fridge:)
Meanwhile, prepare the topping. In a water bath combine the cream with milk, until the mixture is smooth. Pour the topping over a cold tofu cheesecake. Put some peanuts on top of it. Enjoy!
Etykiety: dessert, english, gluten free, peanut butter, recipes, tofu, tofu cheesecake
