Raspberry cheesecake: dairy, egg and nut free with gluten free option
Cheesecake would have to be one of things I miss most! And any time I have stupidly strayed from my no-dairy stance, cheesecake is generally my weapon of choice. Which I always end up regretting in a fairly major way 🙁 I have tried to make allergy-friendly versions before, the most successful probably being when I could get soy cream cheese easily, but I can’t find it anymore…and honestly, the texture was always a bit weird. Anyway, I thought I would have a play around with using tofu as the base, expecting the texture to be quite strange and need a fair bit of trial and error. But I was super impressed, it is completely smooth and creamy and most importantly, yummy! My Mum who is an avid dairy-consumer and very honest critic thought it was delicious too! Double win 🙂 It has a very faint taste of soy but definitely not a strong one. It also has quite a ‘cheesecakey’ taste which I know all the ‘cheesecake missers’ will really appreciate!
I’ve got 2 versions here: the first uses a traditional cheesecake base with dairy and egg free biscuits…the recipe for that is super simple (just biscuits and softened margarine), but its in this other, completely yummy recipe: chewy chocolate caramel slice if you need it. The second, is a gluten free version in a glass. It’s just the filling topped with a spoon of thickened coconut cream (this is left over from the filling recipe), fresh berries and a sprinkling of coconut crumb from my panna cotta recipe. Hope you all love it as much as I did!
- 1 pack firm tofu
- 2 heaped Tablespoons gluten free icing sugar
- 100g coconut yoghurt
- 100g thick part of coconut cream (see note)
- 1/2 cup frozen raspberries
- 2 small teaspoons gelatine, softened in 1 Tablespoon cold water
- assorted fresh berries
- 1 packet raspberry jelly made up with 400ml water (instead of 500)
- (alternatively use raspberry juice thickened with 1 Tablespoon gelatine
- Press the cheesecake base into a cake tin lined with baking paper (just the bottom, not the sides) and refrigerate until the filling is ready.
- Take the tofu out of the packet, cut into several pieces and place in a strainer over a bowl for at least an hour to dry.
- Place the dried tofu (with liquid discarded) in a food processor and blend until very smooth. Add the icing sugar, coconut yoghurt and coconut cream and blend well. Melt the gelatine then add with the frozen raspberries and blend until very creamy and smooth. Pour over the base and refrigerate until set.
- Sprinkle all the berries over the top then add the jelly when it is cool but not set. Return to the fridge until ready to serve. Run the sides and bottom under hot water until it comes out of the tin. Turn out onto a plate.
- Leave a tin of coconut cream in the fridge for several days, then open and scoop the thick part off the top.