This delicious cheesecake is dairy free, wheat free and fairly low GL, so a delightful dessert without the angst. Choose an organic silken tofu for health – no artificial additives and GM free. Tofu is a good source of phytoestrogens for women’s health and also has a good protein and magnesium content. The coconut yoghurt, Coyo, can be bought in all large supermarkets and gives a very subtle coconut flavour while adding some good oils.
Serves 10 with 1 slice approx. 12GL
For the cheesecake base
- 100 gms Nairn rough oatcakes
- 100 gms walnuts or sunflower seeds or almonds
- 30 gms or 1 heaped tablespoon Xylitol
- 40 gms of coconut oil
- 300 gms silken tofu
- 200 gms Coyo plain yoghurt
- 50 gms Xylitol
- 1 small ripe banana
- 3 eggs
- 1 teaspoon vanilla extract
350-400gms raspberries or strawberries or blueberries or a mix of all
Preheat the oven to 170C. Line a 20cm loose bottom deep cake tin with baking paper and grease the sides.
Place the oatcakes and nuts or seeds in a food processor and blitz to form a fine meal. Melt the coconut oil over a low heat and add to the oatcake, nut meal. Add the 30gms of Xylitol and stir well.
Press the mixture evenly into the prepared cake tin.
Blend the tofu, Coyo, xylitol, eggs, banana and vanilla extract in a food processor until smooth. Pour onto the biscuit, nut base and cook in the oven for 30 minutes on a baking tray. Turn off the oven and leave in the warm oven until the oven cools. Place in the fridge for at least 3 hours and preferably overnight before removing from the tin and placing on a serving plate.
Place all the fruit on top and serve with Coyo yoghurt stirred to remove lumps. A little coconut milk or milk alternative can be used to make the yoghurt into a pouring consistency.