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Ingredients Jump to Instructions ↓

  1. Tofu Cheesecake

  2. Imperial/Metric BASE American

  3. 4 oz (115g) wholewheat flour

  4. 1 cup

  5. 1 oz (30g) raw cane sugar

  6. pinch sea salt pinch

  7. pinch cinnamon pinch

  8. 2 oz (55g) vegetable margarine

  9. 1/4 cup

  10. 1tbs water

  11. 1 tbs

  12. FILLING

  13. 10 oz (285g) firm tofu

  14. 1 1/4 cup

  15. 2 tbs vegetable oil

  16. 2 tbs

  17. 2 oz (55g) raw cane sugar

  18. 4 tbs

  19. 1 lemon juice and rind of

  20. 1 tsp vanilla essence

  21. 1 tsp

  22. 1 1/2 oz (45g) ground almonds

  23. 2 oz (55g) raisins or sultanas

  24. 1/3 cup

  25. (golden seedless raisins)

  26. To make the base, mix the flour, sugar, salt and cinnamon together

  27. in a bowl. Rub the margarine in finely. Finally, work in the

  28. water. Transfer the mixture to an oiled flan tin and pat down

  29. 10 minutes at

  30. 350 degrees Fahrenheit

  31. 180 centigrade, Gas Mark

  32. Meanwhile, put tofu, oil, sugar, lemon juice and rind, and vanilla

  33. essence into a liquidizer or food processor and blend thoroughly.

  34. Stir in the ground almonds and raisins.

  35. Remove the base from the oven and spoon the filling evenly over

  36. the top. Return to the oven and bake for 30 minutes. Cool, then

  37. chill before serving.

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