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Raspberry Tofu Cheesecake

Raspberry Tofu Cheesecake

By QuornPublished on 25 April 2022A fabulous, light summer dessert recipe. Other berries would work well too, such as blueberries and strawberries.
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Time and servings

25 minsTotal time
20 minsPrep time
5 minsCooking time

Ingredients

  • 1 tsp of vanilla essence
  • 10 g of gelatine
  • 1 tofu block, drained and pressed well to remove excess water
  • 200 g of biscuits of your choice, e.g. digestives, ginger nuts
  • 70 g of butter
  • 250 ml of soya cream
  • 40 g of sugar
  • 2 lemons, zested, with 1 tbsp juice reserved
  • 1 raspberry punnet
  • 1 tbsp of icing sugar

Method

  • Step 1

    Preheat the oven to 170C/Gas 3.

  • Step 2

    Crush the biscuits and add the melted butter, mix well and turn into either one large loose bottomed cake tin, or individual loose bottomed cake rings. Place on a baking tray and bake in the oven for 5 minutes.

  • Step 3

    Meanwhile blend the tofu, soya cream, sugar, vanilla, gelatine and lemon zest together in a food processor until smooth. Pour the mixture over the biscuit base and bake for 10 minutes. When cooled chill in the fridge.

  • Step 4

    While the cheesecake is cooling make the raspberry coulis. In a small blender or food processor add 50g raspberries from the punnet, the lemon juice and sugar. Blend for 1 minutes and pass through a fine sieve to remove the seeds.

  • Step 5

    When you are ready to serve, run a knife around the inside of the cake tins and carefully turn out the cheesecakes. Place the remaining whole raspberries on top of the cheesecakes and drizzle over the raspberry coulis.