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LOCATION: Recipes >> Vegetarian >> Tofu Cheesecake 10

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Raspberry Tofu Cheesecake

Imperial/Metric BASE American

1 1/2 oz (45g) rolled oats 1/3 cup
1/2 oz (15g) desiccated shredded coconut 1/6 cup
1 tbs vegetable margarine 1 tbs

FILLING

3/4 lb (340g) firm tofu 1 1/2 cups
2 tbs soy yogurt 2 tbs
2 tbs raw cane sugar 2 tbs
juice and rind of 1/2 orange juice and rind of 1/2
1/2 tsp vanilla essence 1/2 tsp
2 tsp tahini 2 tsp
pinch sea salt pinch
2-3 tbs honey 2-3 tbs
4 tbs water 4 tbs
1/8 tsp powdered agar-agar 1/8 tsp
4 oz (115g) fresh or defrosted frozen 4 oz
raspberries

Mix the oats and coconut together. Spread the margarine over the
bottom of a flan tin, then sprinkle the oat and coconut mixture
over it. Set aside.

Combine the tofu, yogurt, sugar, orange juice and rind, vanilla
essence, tahini and salt in a liquidizer. Blend thoroughly. Pour
into flan case.

Melt the honey in the water in a small pan over a medium heat and
dissolve the agar-agar in it. Bring to the boil then simmer for
about 1 minute. Remove from the heat and stir in the raspberries.
Pour over the tofu mixture in the flan tin.

Bake in the oven at 350 degrees Fahrenheit (180 degrees centigrade,
Gas Mark 4) for 35 minutes. Chill for several hours before serving.

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