We must be honest with you. This recipe is a real calorie bomb. You will need a good workout to burn it ;p But the cake seduces at the very first bite... It’s hard to resist a cake like this. Oreo tofu cheesecake - loved by plant eaters, kids and adults. Best for weekend family gatherings :)
Ingredients:
Crust:
36 oreo double cookies (without cream)
4 tbsp vegetable oil
1/3 cup water
Filling:
180g natural tofu
cream out of 36 oreo cookies (you can add less cookies if you prefer less sweet cake and then reduce the amount of lemon juice)
½ cup plant based milk
3 tbsp cooked millet
juice out of 1.5 lemon
grated rind of 1 lemon
pinch of salt
2 tbsp potato flour
Additionally:
2 - 3 crumbled oreo cookies (without cream)
a few oreo cookies for decoration
raspberries
Instructions:
Preheat the oven to 180 degrees C. Ground oreo cookies (without cream - leave the cream for the filling). Combine ground cookies with oil and water. Coat the baking tray with some oil (e.g. coconut oil) and spread the cookie crust evenly on bottom and sides of a tray.
Meanwhile, prepare the filling. In a large bowl, combine tofu and oreo cream. Then add a pinch of salt 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. Pour the batter onto the crust.
Bake 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.
Decorate the cake with oreo cookies and raspberries. Enjoy!
Etykiety: dessert, english, recipes, tofu, tofucheesecake
