I know pretty much the entire population is in the mood for cheesecake at least ninety percent of the time. Me included. However, why I don’t eat cheesecake ninety percent of the time is the cream and sugar that make it such a decadent and unhealthy option.
Today I realised it simply doesn’t have to be that way. That in fact, cheesecake can be healthy, full of protein, eliminate dairy and contain much less sugar than it usually would.
I’m a big fan of mango and with it being pretty sweet and juicy, it’s a perfect way to enhance and sweeten most things bland. The bland thing I refer to in this case is tofu, a food I consider to be a beautifully blank canvas, ready to be painted with various flavours.
The buttery biscuit base is just as important as the cheesecake’s creamy topping. It should be crumbly and crunchy but moist enough at the same time to give in to each bite, working in harmony with the texture of the cream filling.
I think this recipe ticks those boxes.
Ingredients for topping:
- 400g soft tofu
- 50ml soya milk
- 1 large mango chopped
- 1 tsp vanilla extract
- 60ml maple syrup
Ingredients for base:
- 300g oat cakes
- 3 tbsp coconut palm sugar
- 75ml melted coconut oil
- In a food processor, blitz the oatcakes until small crumbs.
- Add the coconut sugar and oil to the crumbs and mix to evenly coat before lining a springform tin with the biscuit layer.
- Leave aside.
- For the topping, place all ingredients into a food processor until a smooth cream results.
- Pour over the biscuit base and refrigerate for at least 4-6 hours.
Top with more mango if desired and serve chilled. I also had some date caramel left in my fridge and smothered this onto the biscuit base before pouring on the cream topping.