Tofu berry cheesecake

Name: Tofu berry cheesecake
Yield: Serves 6
Ingredients: 30 ml/2 tbsp apple juice; 115 g/4 oz/6 cups bran flakes; 300 g/11 oz sheep’s milk yogurt; 425 g/15 oz firm tofu, drained; 175 g/6 oz/1¾ cups soft fruit, such as raspberries, strawberries, redcurrants and blueberries; 175 g/6 oz/1¾ cups soft fruit, such as raspberries, strawberries, redcurrants and blueberries; 90 ml/6 tbsp apple juice; 25 ml/1½ tbsp/1½ sachets powdered gelatine; 30 ml/2 tbsp redcurrant jelly; 175 g/6 oz/1¾ cups soft fruit, such as raspberries, strawberries, redcurrants and blueberries; 175 g/6 oz/1¾ cups soft fruit, such as raspberries, strawberries, redcurrants and blueberries; 175 g/6 oz/1¾ cups soft fruit, such as raspberries, strawberries, redcurrants and blueberries; 50 g/2 oz/¼ cup dairy-free, low-fat spread or margarine; 50 g/2 oz/¼ cup dairy-free, low-fat spread or margarine; 50 g/2 oz/¼ cup dairy-free, low-fat spread or margarine; 30 ml/2 tbsp hot water

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Tofu Cookbook

By Becky Johnson

Published 2017

About

A glorious fake, this cheesecake does not contain cheese, but no one will be able to tell. Instead, it owes its wonderful texture to a mixture of tofu and yogurt.

Ingredients

425 g/15 oz firm tofu, drained
300 g/11

Dessert
Gluten-free

Method

To make the base, place the low-fat spread or margarine and apple juice in a pan and heat them gently until the spread or margarine has melted. Crush the bran flakes and stir them into the apple juice mixture.
Tip the mixture into a 23cm/9in loose-based round flan tin or pie pan and press down firmly with your fingers. Leave the base to cool, then chill until set.

Ingredients

Method

Photos