Let’s get crazy with tofu this weekend;) Sweet and gluten free cheesecake without the actual cheese? It’s easier than you think!
Ingredients:
Crust:
4 tbsp coconut flour
4 tbsp corn flour
4 tbsp rice flour
4 tbsp almond flour
4 tbsp coconut (brown) sugar
5 tbsp vegetable oil
4 tbsp cold water
Filling:
360 g natural tofu
3 ripe mangos
400 ml coconut milk
2 -3 tsp agar-agar powder
fresh juice of 2 oranges
grated rind of 1 orange
200g coconut/ brown sugar
Topping:
1 mango
fresh juice of 1/2 lemon
2 tbsp hot water
1/2 tsp agar-agar powder
Instructions:
Combine all the crust ingredients. Preheat the oven to 180 degrees C. Bake the crust for about 25 minutes. Leave to cool.
Peel the mangos and remove the seeds. Blend mangos until you get smooth mixture. In a pot, bring the coconut milk to boil. 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 mangos and blend. Add sugar, orange juice, orange rind and blend until you get smooth mixture. Pour the mixture on the crust. Press a few pieces of mango into the mixture. Leave to cool. Meanwhile, prepare the topping. Blend mango with hot water and lemon juice. Add agar agar powder. Mix well. Pour the mango topping over the cake. Leave the cake in the fridge for a couple of hours (preferably overnight). Enjoy!
Etykiety: dessert, english, gluten free, mango, recipes, tofucheesecake
