Pineapple Tofu Cheesecake
To make the base:
- melt the margarine and mix in with the biscuit crumbs
- press into a pie dish
- refrigerate for at least 30 minutes
To make the filling:
- drain the crushed pineapple for at least 20 minutes until you have a full cup of juice (do this whilst you are making the base)
- combine the pineapple pulp with all the other filling ingredients and beat until smoothe and creamy
- pour the filling into the pie dish and bake for 30-45 minutes at 150C
- Let cool then chill in the fridge
To make the topping:
- mix the cornflour to a smooth paste with a few tablespoons of water
- combine all topping ingredients in a small saucepan and heat
- stir as it heats until a thick sauce forms
- pour over the cheesecake, spreading it to cover the surface of the cheesecake
- cool
Serve this delicious cheesecake (suitable for vegans), with your favourite icecream or soy yoghurt
Ingredients
Base:
1 packet of plain biscuits (eg 'Nice' biscuits)
100g margarine
Filling:
300g Bean Supreme firm tofu
2 ripe mashed bananas
1/4 cup maple syrup
1440g tin crushed pineapple
1 3/4 teaspoons vanilla essence
1/2 teaspoon salt
Topping:
1 cup of your favouite berries (frozen is OK)
1 TB cornflour
1/4 cup maple syrup (or 3 TB sugar)
TB = tablespoon