NEW YORK-STYLE BAKED STRAWBERRY CHEESECAKE
This cheesecake will whisk you away to a decadent holiday in New York! The idea of using tofu may seem a little strange, but trust us, you are going to love this all-plants cheesecake. Try experimenting with different fruit on top too – bananas, raspberries or blueberries would all taste incredible. It will keep in the fridge for 3 to 4 days.
SERVES 10–12
400g cashews
120g light digestive biscuits
120g ginger biscuits
100ml light olive oil
a pinch of salt
300g dairy-free white chocolate
2 lemons
340g silken tofu
300g icing sugar
2 tbsp coconut oil
3 tsp vanilla extract
400g strawberries
50g golden caster sugar
Preheat oven to 180°C | Baking tray on the middle shelf of the oven | Large pan of boiling water on a high heat, optional | Food processor | Base-line a 23cm springform cake tin with parchment paper (don’t grease the sides) | Small saucepan | Heatproof bowl | Liquidiser | Pastry brush | Medium saucepan
Put the cashews in the pan of hot water and boil for 15 minutes until soft and rehydrated (alternatively, soak them overnight in cold water) | Drain
Put all the biscuits in the food processor and blitz to crumbs | Add the oil and a pinch of salt and pulse to mix | Tip into the lined cake tin and press firmly until well compacted and even | Put in the oven and bake for 15–20 minutes, until firm | Remove and leave to cool for 10 minutes | Lower the oven temperature to 110°C and put the tray back in
Meanwhile, melt the chocolate | Pour 3cm hot water into the small saucepan and bring to the boil | Lower to a simmer | Put the heatproof bowl on top of the pan, ensuring the water doesn’t touch the bottom | Break the chocolate into the bowl and leave to melt (alternatively, melt in the microwave in 15-second bursts) | Remove and leave to cool a little | Separate 2 tablespoons of the chocolate from the main batch
Zest the lemons into the liquidiser then cut them in half and squeeze in the juice | Add the main batch of chocolate, the silken tofu, drained cashews, icing sugar, coconut oil and vanilla extract and blend until smooth
Layer up your cheesecake | Lightly brush the biscuit base with the reserved 2 tablespoons of melted chocolate | Pour over the cheesecake mixture and shake gently to level it | Lightly run your finger over the surface to get rid of any bubbles | Put the tin on the hot baking tray and bake for 80–90 minutes, until set but still slightly wobbly in the middle | Remove from the oven and run a thin spatula or knife around the edge to separate the cake from the tin, then leave it to cool to room temperature | Transfer the cheesecake to a plate | Refrigerate
Hull the strawberries and halve or quarter them | Put them into the medium saucepan with the sugar | Put the pan over a medium heat and stir | Macerate for 2–3 minutes so the sugar melts and strawberries soften slightly | Set aside to cool then pile on to the cheesecake | Serve