Raspberry Tofu Cheesecake
By Quorn
Published on 25 April 2022
A fabulous, light summer dessert recipe. Other berries would work well too, such as blueberries and strawberries.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.