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  • Lemon Tofu Cheesecake

    Lemon Tofu Cheesecake

    This is a creamy, dreamy vegan dessert. Our lemon and lime cheesecake has a punch of citrus and a subtle sweetness to every mouthful. You can create the cheesecake with either one or both of the layers, but we’ve found that combining the lemon and lime layers is a truly luscious experience. It tastes like a fresh summer’s day. This also works as a deceptively simple but stunning dessert to impress your friends at dinner parties, with not one but 2 different shades of green to knock them out with.

    Ingredients

    Base

    • 1 cup, packed (180g) medjool dates, pitted
    • 1 cup walnuts
    • ½ cup porridge oats
    • 2 tbsps lemon zest
    • 1 pinch cinnamon
    • 1 pinch sea salt
    • 2 tbsps flaxseeds

    Whizz the base ingredients together, press into a 10” flan case and put into the fridge or freezer to set. If you need it to set in a hurry, the freezer is best. Or you can make mini, individual cheesecakes in 3” tins if you have them. It’s an idea to whizz the walnuts first, before adding the rest of the ingredients, to ensure they are finely ground. Don’t overdo it or you’ll have a paste.

    Filling – lemon layer

    • 300g silken tofu, pressed
    • The zest and juice of 3 lemons
    • 1 tbsp coconut oil
    • 1 tbsp cornflour
    • 2 tbsps maple syrup
    • 1 tbsp cashew butter
    • 1 pinch sea salt

    Filling – lime layer

    • 300g silken tofu, pressed
    • The zest and juice of 3 limes
    • 1 tbsp coconut oil
    • 1 tbsp cornflour
    • 2 tbsps maple syrup
    • 1 tbsp cashew butter
    • 2 tsps matcha powder
    • 1 pinch sea salt

    Add the cornflour to the lemon juice and mix well. Melt the coconut oil in a small saucepan and add the lemon and flour mix. Heat slowly, stirring all the time, you need to bring it gently to the boil in order to cook the flour. When the sauce has started to thicken, about 5 minutes, take off the heat and leave to cool for a few minutes before you add it to your blender with the rest of the filling ingredients.

    Whizz together and pour over prepared cake base.

    If you are making a double-layer, 2-green cheesecake which is very tangy and looks pretty impressive, make the lime layer in the same way and pour it over the base first, place it in the fridge for 20 minutes to set and then pour over the lemon layer.

    Chill for at least ½ hour to set before serving.

     

    Topping

    • 1 cup (150g) raspberries
    • 2 tsps ground chia seeds
    • 2 tbsps maple syrup
    • ¼ cup water

    Whizz the topping ingredients together and set aside for the chia to absorb and thicken for at least 10 minutes before using.

    Either swirl the fruity topping into the cheesecake before it sets if you’re feeling artistic or allow filling to set and smooth over the top.

    Top with half-moon slices of lemons and limes, a few reserved raspberries and an optional pomegranate seed for a bit of panache.

     

    A complete cheesecake

     

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  • 2 thoughts on "Lemon Tofu Cheesecake"

    1. Carolyn says:

      Hello. This recipe looks amazing. However, I’m VERY allergic to cashews.

      I’m trying to figure out what the one tablespoon of cashew butter provides to this recipe, so that I can pick an alternative. Is it contributing flavour (in which case, would almond or peanut butter be ok?) or is it contributing creaminess/richness (in which case, I’m wondering about coconut butter).

      Please help! I want to make this amazing creation for my parents’ anniversary party!

      1. Tof Admin says:

        Hi Carolyn,
        The cashew butter helps with the consistency and we think almond butter would act in the same way. Let us know how you get on!

        Have a great anniversary.

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