Passionfruit Tofu Cheesecake
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100g/3.5ozs. plain biscuits (you can use graham crackers, gingernuts or digestive biscuits)
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45g/1.6 ozs toasted macadamia nuts
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45g/1.6ozs coconut oil, melted
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300g/10.6ozs soft silken tofu
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1 cup coconut cream (I use Kaya brand)
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2/3 cup icing or confectioners sugar
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3 teaspoons gelatin powder
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1/2 cup cold water
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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.
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.
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.