Tofu berry cheesecake from The Tofu Cookbook by Becky Johnson

Name: Tofu berry cheesecake from The Tofu Cookbook by Becky Johnson
Ingredients: 30 ml/2 tbsp apple juice; 115 g/4 oz/6 cups bran flakes; 300 g/11 oz sheep’s milk yogurt; 425 g/15 oz firm tofu, drained; 175 g/6 oz/1¾ cups soft fruit, such as raspberries, strawberries, redcurrants and blueberries; 90 ml/6 tbsp apple juice; 25 ml/1½ tbsp/1½ sachets powdered gelatine; 30 ml/2 tbsp redcurrant jelly; 50 g/2 oz/¼ cup dairy-free, low-fat spread or margarine; 30 ml/2 tbsp hot water

app.ckbk.com

A glorious fake, this cheesecake does not contain cheese, but no one will be able to tell. Instead, it owes its wonderful texture to a mixture of tofu and yogurt.

View full recipe on app.ckbk.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.

Share this recipe:

Cooking tools:

Tart pan
Saucepan
Stove
Spoon
Refrigerator

Ingredients

30 ml/2 tbsp apple juice
115 g/4 oz/6 cups bran flakes
300 g/11 oz sheep’s milk yogurt
425 g/15 oz firm tofu, drained
175 g/6 oz/1¾ cups soft fruit, such as raspberries, strawberries, redcurrants and blueberries
90 ml/6 tbsp apple juice
25 ml/1½ tbsp/1½ sachets powdered gelatine
30 ml/2 tbsp redcurrant jelly
50 g/2 oz/¼ cup dairy-free, low-fat spread or margarine
30 ml/2 tbsp hot water