Vegan cheesecake made with 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 chop the cookies and mix them with coconut oil, then toast them in a pan.
Compact the mixture of cookies and oil on the bottom of a cake tin (18-20 cm diameter) lined with parchment paper.
In the mixer, add tofu, erythritol, pandan juice, and lemon zest; blend until smooth and creamy.
Add more pandan juice if necessary for aroma.
Add 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 off.
Refrigerate for at least 4 hours to set.
Decorate with fresh fruit before serving.
Blender
Pan
Cake tin diameter 18-20 cm
Parchment paper
Strainer
Store in the refrigerator covered for up to 2-3 days.
Chef's tip: You can opt for silken tofu for a creamier version.
Italy
