Happy sunday everybody!
As you might have noticed, Frieda has been absent for a while. Well, she is touring through the U.S. in search of the best burger joint in the country. Also, she will be a bridesmaid at a real American wedding. Can’t wait to see the photos! Before she’s back (hopefully with a lot of yummy recipes) I guess I will have to come up with something to satisfy our cravings for a sweet treat on a sunday afternoon.
This is what I did: I made a cheesecake out of a block of tofu. It sounds pretty gross, but I can assure you, it came out lovely! The texture is fluffy and the crust tastes like caramel melting on your lips. I made it with a type of shortcrust biscuit called Speculoos or Spekulatius, a traditional christmas cookie in Germany and the Netherlands. Speculoos are thin and crispy and they are flavoured with cinnamon, nutmeg, cloves, ginger, cardamom, brown sugar and white pepper (flavour explosion!). If you caramalize these biscuits and add a pinch of seasalt, the flavour comination really is stunning with the soft texture of the tofu filling. If you can’t find Speculoos in your country, just use digestives instead.
Tofu cheesecake (wtf??)
- 120g margarine
- 250g Speculoos or digestives
- a hand full of almonds, chopped
- a pinch of sea salt
- 400g plain tofu
- 2 bananas
- juice of one lemon
- 3 tbsp coconut milk or vegan cream
- 2-3 tbsp vegetable oil (e.g. sunflower)
- 1 tsp baking powder/ baking soda
- 1 tbsp of (whole weat) flour
- optional: a pinch of cinnamon
- Crush the biscuits by putting them in a clean kitchen towel and pounding them with a heavy object
- Melt the margarine in a small saucepan; add the Speculoos, the sea salt and the chopped almonds (don’t forget to stir!)
- Put the miscture in a greased baking tin and freeze it until the filling is ready
- Preheat the oven on 200 °C
- Blend the tofu, the two bananas, the lemon juice, the coconut milk/cream and the vegetable oil; then add the baking powder and the cinnamon
- Taste the filling and adjust its taste with sugar, coconut milk or lemon if needed; the filling should have a creamy texture by now, a little bit thicker than joghurt; if you feel it is too runny, add another tablespoon of flour
- Spoon the filling into the cake tin and bake for approximately 30 minutes
Tip: The cake tastes delicious with a topping of warm raspberries or a bit of ice cream; If you want the cake to be fully vegan, you must be careful with the biscuits you use; often they contain animal products