Passionfruit Tofu Mini Cheesecake
Aloha! Just back from Hawaii and feeling inspired to use a popular Hawaiian fruit as the star ingredient in this week’s recipe.
Enter the Lilikoi or Passionfruit as you may know it. Vitamin c and fibre are it’s nutritional virtues but it’s looks, taste and texture make it a perfect topping for this vegan cheesecake.
So we are using tofu from the soy bean as the substitute for cheese. It lends a similar consistency and is bland in taste so it takes up other flavours readily.
You may also notice that I have included sugar in this recipe. (unusual for me but in the case of this cheesecake without cheese I have found it more successful than other sugar substitutes. Feel free to try out your own sugar substitute and let me know.
For this recipe, I have also made them in individual ramekins to be cooked and eaten from the dish.
If you intend to remove them from the dish, I would suggest lining them first or using a springform pan. They can be a little fragile on the crust.
400g silken tofu
1/3 cup sugar
1 tbs tahini
2 tbs lemon juice
2 tbs cornflour
2 tbs soy or almond milk
Pinch of salt
1 cup rice crumbs
¼ cup sugar
100g butter or coconut oil (for vegans)
Passion fruit Pulp
1 Preheat the oven to 180C
2 Grease some Ramekins or individual cupcake moulds(silicone or cardboard)
3 Mix the base ingredients together. If the butter/coconut oil is hard, soften first.
4 Press a layer of mix firmly in to the bottom of each ramekin/mould. Bake in the oven for 10 minutes.
5 Meanwhile, blend the filling ingredients together until smooth.
6 Remove the baked bases from the oven and pour over the filling mix evenly into each.
7 Bake in the oven for 30 minutes.
8 Remove from the oven and cool slightly.
9 Pour the passion fruit pulp just before serving.