Raspberry Tofu Cheesecake

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Recipe by Cook Vegetarian
Serves 6
Ready in 15 to 30 mins

Ingredients

  • 1 block Cauldron Tofu, drained and pressed well to remove excess water
  • 200g vegan biscuits of your choice
  • 70g vegetable fat spread, melted
  • 250ml carton of soya cream
  • 40g sugar
  • 1 tsp of vanilla essence
  • 10g vegan gelatine substitute
  • zest of 2 lemons
  • 1 punnet of raspberries
  • 1 tbsp lemon juice
  • 1 tbsp icing sugar (or to taste)

How To Cook

  1. Preheat the oven to 170C/325F/Gas 3). Crush the biscuits and add the melted spread, mix well and turn into six individual rings (or one large loose-bottomed tin). Place on a baking tray and bake in the oven for five minutes.
  2. Meanwhile blend the tofu, soya cream, sugar, vanilla, vegan gelatine substitute and lemon zest together in a food blender until smooth. Pour over the biscuit base and bake for 10 minutes. When cooled, chill in the refrigerator until set.
  3. 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 one minute and pass through a fine sieve to remove the seeds.
  4. 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.
    5. www.cauldronfoods.co.uk
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Raspberry Tofu Cheesecake
  • Recipe by Cook Vegetarian
  • Serves 6
  • Ready in 15 to 30 mins
    Ingredients
  • 1 block Cauldron Tofu, drained and pressed well to remove excess water
  • 200g vegan biscuits of your choice
  • 70g vegetable fat spread, melted
  • 250ml carton of soya cream
  • 40g sugar
  • 1 tsp of vanilla essence
  • 10g vegan gelatine substitute
  • zest of 2 lemons
  • 1 punnet of raspberries
  • 1 tbsp lemon juice
  • 1 tbsp icing sugar (or to taste)
    How to Cook
  1. Preheat the oven to 170C/325F/Gas 3). Crush the biscuits and add the melted spread, mix well and turn into six individual rings (or one large loose-bottomed tin). Place on a baking tray and bake in the oven for five minutes.
  2. Meanwhile blend the tofu, soya cream, sugar, vanilla, vegan gelatine substitute and lemon zest together in a food blender until smooth. Pour over the biscuit base and bake for 10 minutes. When cooled, chill in the refrigerator until set.
  3. 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 one minute and pass through a fine sieve to remove the seeds.
  4. 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.
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