Goji berry cheesecake

Goji berry cheesecake

By
From
How to Cook Healthily
Serves
4
Photographer
Issy Croker

Although this is called a cheesecake, the filling is actually tofu (bean curd). Now, before you get worried, it’s not going to be bland slop – the tofu here is just texture and a flavour carrier, but with a lot fewer calories than a traditional cheesecake.

Ingredients

Quantity Ingredient

For the base

Quantity Ingredient
250g oatcakes, crushed
125g butter, melted

For the goji berry sauce

Quantity Ingredient
300g goji berries
1/2 lemon, juiced, plus zest to decorate

For the filling

Quantity Ingredient
400g firm tofu
1 teaspoon cornflour
2 tablespoons honey
1 tablespoon coconut oil, melted

Method

  1. Begin by making the base. Combine the crushed oatcakes and melted butter well. Press the mixture into the base of a 20-cm tart tin. Place in the fridge.
  2. To prepare the sauce, place the goji berries in a bowl, add enough cold water to cover them and set aside to soak.
  3. For the filling, put the tofu (bean curd), cornflour (cornstarch), honey and melted coconut oil into a food processor and process to a smooth, creamy filling.
  4. Remove the chilled base from the fridge and pour the filling over the base. Tap the tin gently on the work surface to ensure that the filling is evenly spread. Return to the fridge for 4 hours.
  5. Ten minutes before serving, strain the goji berries, reserving the soaking water. Transfer the berries, lemon juice and 2 tablespoons of the soaking water to a food processor and blitz to a sauce – it will have a little texture and some seeds in it.
  6. Decorate the cheesecake with lemon zest and serve with the sauce.

Note

  • Sweets and snacks

    Whole grains

    Perfect for dessert
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