Tofu cheesecake “Iris Remembrance” (gluten free,vegan)

It’s been a long time since I started anti-inflammatory diet and all that time I’ve been craving real cheesecake taste. I used to bake it every week. Beyond that I couldnt’ even think of coming back to dairy I got to know I’m allergic to real vanilla and egg white.This fact completely  destroyed my dreams about wonderfull fluffy and grainy at the same time vanilla cheesecake. I tried many times to flavour the cake with lemons, oranges and others but it’s never been that taste and consistency .Untill today…

This completely vegan version has all two craved features. It’s fluffy like with eggs but instead I used “aquafaba” and the topping gives the taste of childhood – candies called “Iris”. Iris candies are caramel fudges with poppy seeds! I made my topping in a very healthy version – coconut sugar marzipan with coconut yoghurt. The only disadvantage of my cake is that I used crafted cane sugar because I wanted it to be bright and was afraid of loosing my whipped aquafaba after adding other type of sugar. This is absolutely only one time exception. Next time I’ll try with dried white mulberry. If you don’t care about the color use sweetener as you like. Here we go!

 


Ingredients:

  • 150g aquafaba*
  • 200g powdered cane sugar
  • 100g coconut oil (extra virgin)
  • 100g vegan plain yoghurt (soy)
  • 1000g finely ground tofu
  • 25g potato starch
  • 30g corn flour
  • 50g raisins (soaked in rum)
  • 25g candied orange peel (recipe here)

Topping:

  • 130g caramel coconut marzipan*
  • 20g vegan plain yoghurt (soy)
  • 1 tbsp poppy seeds

*aquafaba – residual water from cooking chickpeas.

*caramel coconut marzipan – first grind 200g blanched almonds and next add 200g ground coconut sugar ans 1 tsp natural almond flavour and mix until combined. Live to thicken.



Instructions:

  1. Preheat oven to 150°C and line a baking tray with baking paper.
  2. Whisk aquafaba in a metal bowl placing it on the pot with steming water or just place aquafaba into cooking blender, set temperature on 37°C and beat until foam forms. When it happens stard adding sugar passing it through a sieve and keep on mixing slowly.
  3. Add coconut oil, tofu and yoghurt and mix.
  4. Add potato starch and cor flour and mix again.
  5. Add orange peel and raisins and stir with silicone spatula.
  6. Transfer cheese mass into prepared baking tray and flatten the surface with table spoon or silicone spatula.
  7. Bake for 90 minutes and let it cool. Put in a fridge for few hours then prepare the topping and spread the thin layer over the cake.

Enjoy your meal!


 

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