Recipe Cottage


LOCATION: Recipes >> Vegetarian >> Tofu Cheesecake 10

Print this Recipe    Tofu Cheesecake 10

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


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

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.


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.

  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Sauces & Dressings
  Special Diets
  Soups & Salads
  Grains & Vegetables
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.