Tofu cheesecake!

After long preparations I’ve finally baked a tofu cheesecake. I was planning this for almost two months, but all the time something was disturbing me. But this is it, my splendid creation. I feel so proud :).

Once I baked a tofu cheesecake, but it was so long ago that I even don’t remember it. Thus, because I didn’t want to waste expensive ingredients (it’s a rather fancy cake, only for special occasions), I decided to see how others prepare this cake. My recipe is based on two other recipes (unfortunately in Polish) – one is a recipe for a coconut cheesecake from my friend Maddy, based on that recipe I prepared the base and the cheesecake filling, of course I had to change it a bit so I used bourbon cookies instead of digestives. The other recipe is from my other friends, it’s a recipe for a carrot cake with a coconut topping from which I borrowed the coconut topping of course.

Unfortunately, I had some difficulties. I was in a hurry so I didn’t read the recipes properly and I used all the coconut milk instead of using only the cream on the top. I was really afraid that I’ll have to throw away all cake because the coconut topping didn’t want to congeal but luckily few hours in the fridge did the job.

So I made it!

Ingredients:

Bourbon cookie layer:

  • 1 package of bourbon cookies (400g)
  • 1/2 vegan margarine

Tofu layer:

  • 700g silken tofu
  • 1/2 cup brown sugar
  • lemon juice from 1/2 lemon
  • 2/3 cup soy milk (or almond or other)
  • 1 tbsp vanilla sugar
  • 2 packages of instant vanilla pudding
  • 4 tbsp desiccated coconut

Topping:

  • 1 can coconut milk
  • 1 cup icing sugar
  • 2-3 tbsp lemon juice
  • 2 tbsp cocoa powder

We start with preparing the bourbon cookies layer. Put the cookies into a big bowl and crumble them, first break them into small pieces then press using for example a wooden spoon (note that you shouldn’t graze them because the base will be to thin :). Put the margarine into a pot, heat it gently until whole margarine melts, then add crumbled cookies and stir firmly. Next, put everything in a baking sheet and spread it just to get a nice layer.

Now we should prepare the tofu filling. Drain the tofu, crumble and put into a tall bowl together with icing sugar, vanilla sugar and lemon juice. Mix everything using a blender. Next, add soy milk and again mix. Finally, add instant pudding and desiccated coconut and stir with big wooden spoon until you get a smooth filling. Put everything on the cookie layer. Bake for about one hour in 170 degrees.

Last stage is preparing the topping. We will need one can of coconut milk which spent around two weeks in a fridge. It’s very important, because after such a long time in a cold place cream splits off from the water. We need only the cream part. Beat the cream with icing sugar and lemon juice for 2-3 minutes. Place it on top of the cake (after it becomes cool). You can sprinkle some cocoa powder on top (small sieve will be very helpful here).

Maybe this cake is a bit time-consuming and labor-intensive but I guarantee you’ll be satisfied!

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