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By: Steve B.
| Description: | As an alternative to a rich cream cheese and egg cheesecake, this cake made with tofu (soya bean curd) is light and nourishing. | |
| Time: | 40 min (10 min to prepare, 30 min to cook) | |
| Meal type: | Dessert | |
| Ethnicity: | ||
| Number of Servings: | 4 | |
| Ingredients: | ||
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10 each wheatmeal biscuits 1 teaspoon of vanilla essence 1 each tray of tofu (350g) 2 tablespoons golden syrup or maple syrup 1 tablespoon tahini 1 teaspoon vanilla essence |
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| Directions: | ||
| Crush the biscuits finely and mix with melted margarine. Press into cheesecake tin. In a blender, combine the tofu, golden (or maple) syrup, lemon juice and rind, tahini and vanilla. Blend. Add raisins to the filling and spoon over the base. Sprinkle with cinnamon. Bake in a moderate oven for 25-30 minutes. Cool in oven. The cake is firmer if served two hours later. |
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| Notes: | ||
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