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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!!!!

 

Vegan Raspberry and White Chocolate Tofu Cheesecake with a Macadamia Nut Crumb
Serves 8
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Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
479 calories
62 g
8 g
23 g
8 g
8 g
183 g
186 g
46 g
0 g
5 g
Nutrition Facts
Serving Size
183g
Servings
8
Amount Per Serving
Calories 479
Calories from Fat 202
% Daily Value *
Total Fat 23g
36%
Saturated Fat 8g
38%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 8mg
3%
Sodium 186mg
8%
Total Carbohydrates 62g
21%
Dietary Fiber 4g
16%
Sugars 46g
Protein 8g
Vitamin A
0%
Vitamin C
11%
Calcium
11%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the white chocolate filling
  1. • 300g vegan white chocolate
  2. • 300g soft tofu (I used Satono Yuki Tofu)
  3. • ½ tbsp. vanilla bean extract
  4. • ¼ cup sugar
For the raspberry topping
  1. • 200g raspberries, washed
  2. • 1/8 cup sugar
  3. • 1 few drops of water
For the macadamia nut crumb
  1. • 100g macadamia nuts
  2. • 2/3 cup melted sunflower spread
  3. • ½ cup strong wholemeal flour
  4. • ½ cup oats
  5. • ½ cup sugar
  6. • ½ tsp salt
For making the raspberry topping
  1. 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.
  2. 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.
  3. Set aside in the fridge to cool.
For making the macadamia nut crumb
  1. Pre-heat an oven at 180.
  2. In a food processor, blitz the macadamia nuts and oats until you have a crumb.
  3. 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.
  4. Lightly grease a X inch spring form cake tin before adding the mixture and baking for 15mins or just until it turns golden.
  5. Set aside to cool.
For making the white chocolate filling
  1. 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).
Assembling your cake
  1. 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.
  2. 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.
  3. Grate the white chocolate which you kept back over the top of the cake to decorate and garnish with a few fresh raspberries.
  4. Leave in the fridge tot set and cool for at least 4 hours before serving.
beta
calories
479
fat
23g
protein
8g
carbs
62g
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Sweet Chilli Kitchen http://sweetchillikitchen.com/
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