Passionfruit Tofu Cheesecake

recipe

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"Ew yuck yuck yuck"

"I'm all for experimenting with food...but this..."

"Wrong. Wrong. Wrong. ;-)"

"Sorry, maybe it's a bloke thing...but NO!"

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ETA: Due to reader requests, here is a pic of the snapper sperm or "shirako". It is on the left-most sushi and is the creamy coloured item on top with the light brown marks

What was the offending dish? It was "shirako" or snapper sperm topped sushi at Sokyo restaurant. A delicacy, it was brought over by the chef Chase Kojima. I had no hesitation eating it (and please don't read anything into that ;) ) as I figured if we eat caviar or even eggs, sperm is just the male equivalent. Although that didn't stop the gentleman next to me hesitating. And by the way it doesn't taste like chicken, it has the texture of silken tofu and tastes creamy, milky and like roe.

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Speaking of tofu's soft texture, I have a light dessert for you using silken tofy. This cheesecake is a dairy free cheesecake where I use whipped coconut cream and silken tofu to fill it with tangy passionfruit on top. It's a no bake cheesecake which means that it's prepared in next to no time and just requires a bit of time in the fridge to set. It actually started off as an experiment. I was going to make it a cream cheese cheesecake which was just lightened with the use of tofu but with a cup of coconut cream left in the fridge from my coconut yogurt experiment, I thought I might try whipping coconut cream to see if it would whip up.

The good news was that it does whip to a fluffy, creamy consistency (although if you use the very top of the coconut cream it is already quite thick and creamy already) and before I knew it, I had a dairy free cheesecake. Accidentally and deliciously.

So tell me Dear Reader, would you eat snapper sperm? And do you eat caviar?

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Passionfruit Tofu Cheesecake

  • 100g/3.5ozs. plain biscuits (you can use graham crackers, gingernuts or digestive biscuits)

  • 45g/1.6 ozs toasted macadamia nuts

  • 45g/1.6ozs coconut oil, melted

  • 300g/10.6ozs soft silken tofu

  • 1 cup coconut cream (I use Kaya brand)

  • 2/3 cup icing or confectioners sugar

  • 3 teaspoons gelatin powder

  • 1/2 cup cold water

  • 2 passionfruit mixed with 2 tablespoons icing or confectioners sugar

Step 1 - Drain the tofu and remove as much excess water as possible. This is best done with cheesecloth lined sieve-weigh down the tofu with a weight and drain of excess water for 15 minutes. Place the coconut cream and a bowl and whisk attachment in the fridge or freezer so that it gets cold but not frozen.

Step 2 - Line a round springform pan with baking paper on the base and sides. In a food processor, pulse the biscuits and macadamias until they resemble fine crumbs. Add the melted coconut oil and pulse again. Press the cookie mixture into the base. Refrigerate until needed.

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Step 3 - Process the tofu and the icing or confectioners sugar until you get a smooth mixture. Whip the coconut cream on the highest setting using the chilled bowl and whisk until thick and airy.

Step 4 - Place the cold water in a microwave proof bowl and sprinkle over with the gelatine powder. Microwave on 50% power for 60 seconds until liquid or you can also immerse the bowl into a pot of simmering water to liquify. Allow to cool a little.

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Step 5 - Add the tofu mixture to the whipped coconut cream and fold gently. Then add the gelatine and fold through. Spoon into the prepared base and refrigerate for at least three hours until set. Top with the passionfruit and sugar.

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