Pistachio Rose Strawberry Tofu Cheesecake
Ingredients
Crust
- 150g oats (gluten free if required)
- 200ml boiling water
- 75g natural sweetener (such as erythritol)
- 50g crushed pistachios
Topping
- 400g vanilla Greek style yoghurt (dairy free if vegan)
- 350g silken tofu
- 1 tbsp vanilla extract
- 40g cornflour
- 75g natural sweetener
- 2 tbsp rose water
Jam
- 250g frozen or fresh strawberries
- 50g chia seeds
- 75g sweetener
- 3 tbsp rose water
Preparation
Blend oats and nuts to a flour
Add boiling water and sweetener
Mix until smooth and sticky
Spread mixture in an oven-proof dish and bake at 180°C or 350°F or gas mark 4 for 30 minutes
Meanwhile, blend together the tofu, yoghurt, vanilla extract, rose water, sweetener and cornflour until smooth
Add the cream topping to the crust and return to the oven for 1 hour. After 30 minutes, cover the cheesecake with foil and cook for the remaining 30 minutes.
For the jam, boil berries on a hob until mushy, drain excess water, stir in chia seeds, sweetener and rose water, then refrigerate.
