Vegan cheesecake based on tofu and coconut cream flavored with pandan leaf juice. Crunchy gluten-free cocoa base and fresh fruit topping. Agar agar is used to set the cream.
Blend the pandan leaves with 100 ml of water and then strain the juice. Use the leaves to prepare a hot infusion to serve with the cheesecake.
Finely crush the cookies and mix them with the coconut oil, then toast them in a pan.
Compact the cookie and oil mix at the bottom of a cake tin (diameter 18-20 cm) lined with parchment paper.
In the mixer, add the tofu, erythritol, pandan juice, and lemon zest; blend until a smooth cream without lumps is obtained.
Add more pandan juice if necessary for flavor.
Add the agar agar to the coconut cream and bring to a boil to activate the agar; then combine the coconut cream with the tofu cream.
Pour the cream over the cocoa base and level it out.
Refrigerate for at least 4 hours to set.
Decorate with fresh fruit before serving.
Mixer
Pan
Cake tin diameter 18-20 cm
Parchment paper
Strainer
Store in the refrigerator covered for a maximum of 2-3 days.
Chef's tip: you can opt for silken tofu for a creamier version.
Italy
