Yuzu Flavoured Baked Tofu Cheesecake (Vegan, Gluten Free)




For 20cm round cake tin


Ingredients

(Crust)

100g Carwari Organic Dry Roasted Almond

170g or 10 Medjool Dates - Pitted

6 TBS Carwari Organic Sesame Flour White

2 TBS Carwari Organic Extra Virgin Sesame Oil

1/2 tsp Sea Salt

(Filling)

600g Medium Hard Tofu (remove excess water)

2 TBS Cornflour

3 TBS Carwari Organic Agave Nectar

3 TBS Carwari Organic Yuzu Spread

2 tsps Carwari Organic Miso Paste White

3 TBS Carwari Organic Extra Virgin Sesame Oil

1 tsp Carwari Organic Brown Rice Vinegar

2 TBS Almond Meal

2 TBS Lemon Juice

1/8 tsp Sea Salt

(Glaze the top of the cake)

1 to 2 TBS Carwari Organic Yuzu Spread to glaze the top of the cake

(Topping)

Fresh Strawberries

Carwari Organic Yuzu Spread


Instructions

  1. Process all crust ingredients in a food processor. Do not process too much.

  2. Press the crust evenly into the bottom of a cake tin.

  3. Process all filling ingredients in a food processor until it becomes smooth & creamy texture. Put the filling on the crust.

  4. Bake in the 180C preheated oven for 30 minutes.

  5. Let it cool for 30 minutes as it is. Spread extra amount of Carwari Organic Yuzu Spread on top for glazing. Then let it chilled in a fridge over night.

  6. When you serve, coat halved strawberries with Carwari Organic Yuzu Spread to glaze the fruits. Then decorate the cake. Serve with extra amount of Carwari Organic Yuzu spread if you like.