VEGAN CHEESECAKE WITH SOUR CHERRIES

2021-06-08 13:20:31

I prepared the tofu cheesecake with sour cherries for Mother's Day this year. It is delicious, light but calorific ;) You can prepare the cake with ordinary tofu, but it's worth using the silken tofu, which will make the mass more creamy. The cake is not very sweet because it is sweetened with a small amount of xylitol, but if you want it to be sweeter, simply add a different sweetener, such as sugar or agave syrup. It is not necessary to add black salt and vanilla, but it is worth adding them to improve the taste. For those who count calories - one piece (I divided the cake into eight pieces) has 458 kcals. However, if you divide it into more pieces, there will be less calories in one piece, of course. The whole cake has 3664 kcals.

ingredients

for a springform pan with a diameter of 23 cm

580 g silken tofu (2 packs of 290 g)
120 g millet
400 g coconut milk (including the solid part)
juice of ½ a lemon
80 g xylitol (for dough, mass and cherries) or other sweetener in the prefered amount
210 g cherries (I added frozen ones, weight after defrosting and straining)
350 g spelt flour (type 1050)
100 g vegan butter + a little to grease the sides of the springform pan
½ tsp baking soda
80-100 ml water
a pinch of salt
½ tsp black salt (optional)
½ tsp vanilla extract (optional)

recipe

Place the spelt flour, butter, baking soda, 20 g xylitol, black salt (optional) and water in a bowl and then knead the dough. 1/3 of the dough you need to make for the crumble. Line the spring form with baking paper and grease the sides with butter. Put 2/3 of the dough evenly on the bottom of the spring form, make a 2 cm edge. You can roll it out beforehand, but I don't do this. Prick the dough with a fork and put it in the fridge for at least half an hour. Put 1/3 of the crumble dough in the fridge as well.

Put silken tofu in a large bowl, add lemon juice, mix and set aside.

Place the millet in a sieve and pour boiling water over it. Then cook covered in 240 g of coconut milk over low heat, until it absorbs the whole coconut milk. Don't stir the millet during cooking. When the millet has absorbed the coconut milk, turn off the heat and leave it covered for about 10 minutes.

Defrost the cherries in a saucepan, simmer them for a while with two tablespoons of xylitol (or other sweetener), then strain them and leave to cool down.

Take the dough out of the fridge and put in an oven preheated to 180 degrees for about 12-13 minutes.

During this time, blend thoroughly the silken tofu with the millet, add also a pinch of salt, the rest of the coconut milk, 40 g xylitol and vanilla extract (optional). It is very important to blend carefully so that the millet is not noticeable in the mass.

Put cherries on the baked bottom, then the mass of tofu and millet. Grate the remaining 1/3 of the dough with a large hole grater over the top.

Put the dough in an oven preheated to 180 degrees for about 40-50 minutes. Make sure that the top does not burn. Cut the cake after it has cooled down entirely and then put it in the fridge.