Mango Cheesecake with Bean Supreme Organic Tofu

Base:

  • ¾ cup whole almonds – roasted
  • ½ cup cashews – roasted
  • ¼ cup shelled pistachio
  • ½ cup coconut – shredded
  • 1½ cup dates – pitted
  • 20-23cm round springform cake tin lined with baking paper

Filling:

  • 1 block Bean Supreme Organic tofu (600g)
  • Zest and juice from a lemon
  • Juice from 1-2 limes
  • ½ tsp vanilla bean paste or essence
  • 5 tbsp sugar
  • ¼ tsp sea salt
  • 5 tbsp coconut oil – melted (70g)

Mango and pineapple topping:

  • 425g tin of mango in syrup, blended to a puree (including syrup)
  • Juice of 1 lime
  • ¼ fresh pineapple, peeled, cored and diced
  • 1-2 large tsp corn flour (mixed with a small amount of water to make a slurry)
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Description

Base:

  1. In a food processor, place almonds, cashews, pistachios, coconut and dates. Pulse until nuts are broken down into 2mm pieces and mix is starting to look sticky.
  2. Press mix firmly into the bottom of the lined tin. Chill in fridge while you make the filling.

Filling:

  1. Place tofu, lemon zest and juice, lime juice, vanilla, sugar and salt into a blender.
  2. Blend until smooth and creamy, then gradually add the melted coconut oil and blend for another minute.

Mango and pineapple topping:

  1. Place mango puree, lime, pineapple and corn flour slurry into a saucepan. While mixing over a medium heat bring to the boil.
  2. Chill then serve with slices of the cheese cake.

 

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