Lemon Raspberry Tofu Cheesecake

This vegan and wheat free tofu cheesecake is just amazing, this recipe is adapted from the green cuisine cookbook by Andy Cunningham, defiantly worth buying if you are in Victoria and have a chance to visit Green Cuisine in market square.   

 http://www.greencuisine.com/      

Using a really good quality blender makes the filling light, fluffy and creamy. 

Cake crust:
2 cups gluten free graham style cookies crumbs (or regular crumbs if wheat is not an issue)
¼ cup melted coconut oil
2tbs coconut sugar or brown sugar

Mix together in a bowl, and press in to a greased 9 inch 
spring form pan. Refrigerate for an hour before filling.

Filling:
Combine in a blender-
2/3 cups sugar
¼ cup coconut oil
¼ cup cashew butter
½ tsp salt
¼ cup fresh lemon juice
2tsp lemon zest



Combine in a small pot and bring to a boil-
2 cups medium tofu crumbled
1 cup vanilla soy milk
1 tsp Agar powder

Pour the tofu mixture in to the blender and blend until very smooth

Pour over crust and shake to settle bubbles, then refrigerate until partially set

  

Place whole raspberries in a decorative pattern on top of filling. 

Pour glaze over raspberries and allow to set for another 3-4 hours.

Glaze:
2/3 cup water
1/3 tsp agar powder
1tbs lemon juice.

Bring above ingredients to a boil. drizzle or brush over top of cake