Vegan Raspberry and White Chocolate Tofu Cheesecake with a Macadamia Nut Crumb
So hubby’s birthday was coming up and he kept moaning (hinting really) that nobody makes him cheesecake. So obviously I knew what I was going to make for his birthday. And knowing how much he loves white chocolate, I knew it had to be a white chocolate cheesecake!
But I also knew that white chocolate alone wasn’t going to give me the perfect balance between sweet and tartness, which for me is the definition of a good cheesecake. Without the tartness, I find cheesecakes far too rich. The sharpness is important to help balance the flavours and cut through the rich sweetness.
Now to be clear, when I say cheesecake, this is a vegan recipe, so really there is no cheese. But let me tell you, you wouldn’t even think this wasn’t a “regular” cheesecake if you tried it. I’ve used Satono Yuki Tofu because it’s perfect for making cheesecake. Soft, creamy, easy to whisk, and the flavour is fairly neutral so it’s great for taking on any flavour you want to give it really. This isn’t the sort of tofu I’d use for making tofu skewers or for adding to a stir fry.
Was hubby pleased with the surprise? Well let me describe this cake to you… The raspberry compote seeps beautifully into the white chocolate cheese filling. Each mouthful begins with the tartness from the raspberries, followed immediately by rich creamy sweetness from the white chocolate filling (the “cheese” bit). And then you get the beautiful crumb which has small chunks of macadamia nut, adding a wonderful texture and nutty flavour. This is definitely one to make for the crowds! It’s also a no-bake cheesecake, so it’s fairly speedy to make. You’re going to love this. Say cheese!!!!
- • 300g vegan white chocolate
- • 300g soft tofu (I used Satono Yuki Tofu)
- • ½ tbsp. vanilla bean extract
- • ¼ cup sugar
- • 200g raspberries, washed
- • 1/8 cup sugar
- • 1 few drops of water
- • 100g macadamia nuts
- • 2/3 cup melted sunflower spread
- • ½ cup strong wholemeal flour
- • ½ cup oats
- • ½ cup sugar
- • ½ tsp salt
- Combine the raspberries (keep back a handful of raspberries for decorating the cake later) and sugar in a small saucepan and place on a low to medium heat. Add just a few drops of water and leave to simmer gently for 12-15minutes.
- Remove from heat and using a handheld emulsion blender or food processor, blitz until you have an almost smooth puree. Don’t worry if it is a little runny, as it cools it will set a little.
- Set aside in the fridge to cool.
- Pre-heat an oven at 180.
- In a food processor, blitz the macadamia nuts and oats until you have a crumb.
- Next add the oats, wholemeal flour, sugar, salt and sunflower spread. Blitz until the ingredients have together and you are left with a coarse crumb.
- Lightly grease a X inch spring form cake tin before adding the mixture and baking for 15mins or just until it turns golden.
- Set aside to cool.
- In a mixing bowl, combine all of the ingredients for making the white chocolate filing (keep back whitr chocolate for decorating the cake later) and whisk until the ingredients have combined and the mixture is smooth creamy (it will only take 3-4 minutes as the tofu is already so soft and creamy).
- Once you base has fully cooled, pour the white chocolate filling over the base and gently move the cake tin left to right to help smooth out the filling.
- Ensuring the raspberry topping has cooled, drizzle it over the top of the white chocolate filing. Again, gently move the cake tin left to right to help smooth out the topping.
- Grate the white chocolate which you kept back over the top of the cake to decorate and garnish with a few fresh raspberries.
- Leave in the fridge tot set and cool for at least 4 hours before serving.