A vegan cheesecake made with tofu and coconut cream flavored with pandan leaf juice. A gluten-free cocoa crunchy base and a fresh fruit topping. Agar agar is used to set the cream.
Blend the pandan leaves with 100 ml of water, then strain the juice. Use the leaves to prepare a hot infusion to serve with the cheesecake.
Finely chop the biscuits and combine them with the coconut oil, then toast them in a pan.
Press the biscuit and oil mixture into the bottom of a springform pan (18-20 cm in diameter) lined with baking paper.
In a blender, combine the tofu, erythritol, pandan juice and lemon zest; blend until smooth and lump-free.
Add more pandan juice if needed for extra flavor.
Add the agar agar to the coconut cream and bring to a boil to activate the agar; then combine the coconut cream with the tofu cream.
Pour the cream over the cocoa base and level it out.
Refrigerate for at least 4 hours to set.
Decorate with fresh fruit before serving.
Blender
Pan
Springform pan 18-20 cm diameter
Baking paper
Strainer
Store covered in the refrigerator for up to 2-3 days.
Chef's tip: you can opt for silken tofu for a creamier version.
Italia
