Coconut “Cheesecake”

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This is a great cheesecake alternative to whip up if you have guests who are lactose intolerant, or if you’d like to simply have a dessert that is guilt-free and light to maintain the waistline. Even though it’s called a cheesecake, but actually there’s no cheese involve in the baking process. Instead, we have replaced it with silken tofu to give it similar structure, and coconut milk to provide the creamy taste to the cake. Lime is added for the tanginess so it resembles the ‘real deal’ as well.

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You can use lemon instead of lime of course, but there’s something about the coconut and lime combo. It makes you imagine that you’re somewhat having a Pina Colada instead of a dairy free cheesecake. Light and refreshing, you can easily make this in an hour! All you really need is a handy food processor for the preparation. If you have a sweet tooth, simply pair the cheesecake with a jam of your choice, or a berry compote.

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Coconut Tofu Cheesecake (Makes a 6’inch cake)

Base

130g digestive biscuit

60g melted vegetable margarine or melted butter if you’re not too fussed about it

*I used brown butter instead for my base because I like the slight caramelised flavour better.

Filling

300g silken tofu

200g full-fat coconut milk

20g icing sugar

1 lime juice

1 lime zest

1/2 tablespoon tablespoon honey

2 1/2 sheets of gelatin

  1. Using a food processor, blend the digestive biscuit until fine. Add in the melted margarine/butter and blend well until it resembles wet sand. Spread the mixture evenly on the base of cake tin and refrigerate for at least an hour.
  2. Bloom gelatine sheets in cold water. Slightly warm coconut milk to minimum lukewarm temperature, or about 40-50 degrees celsius and add in bloomed gelatine sheet. Whisk to incorporate evenly.
  3.  Blend the rest of the filling ingredients together using a food processor until it becomes a fine puree mixture. Add in the coconut gelatine mixture and blend to make sure it is well incorporated.
  4. Pass the mixture through a sieve to ensure it is extra smooth! (optional)
  5. Pour the cheesecake mixture on top of the biscuit and tap gently to make sure the mixture covers all surface area evenly. Let it set overnight.

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Happy baking!

 

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