The consistency of this kid-approved tofu cheesecake is reminiscent of traditional, Italian, ricotta cheesecake. Where does the beautiful pink color come from, you might ask? Well, lemon juice works magic here! Apparently it creates this amazing pink when coming in contact with purple sweet potato.

Baked Purple Sweet Potato Cheesecake [Vegan, Gluten-Free

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Serves

8 Slices

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Ingredients

To Make the Crust:

  • 1/2 cup walnuts (soaked)
  • 1 tablespoon peanut butter
  • 1/4 teaspoon Himalayan salt
  • 1 tablespoon carob powder
  • 1 teaspoon cacao powder
  • 1/2 ounce gluten-free jumbo oats
  • 1/2 ounce oat bran
  • 1 teaspoon xylitol
  • 1 teaspoon cinnamon
  • 2 tablespoons non-dairy milk

To Make the Filling:

  • 8.8 ounces firm tofu
  • 1 small purple sweet potato (peeled and steamed)
  • 1/4 teaspoon Himalayan salt
  • 3 tablespoons xylitol
  • 5 ounces non-dairy milk
  • 2 tablespoons lemon juice
  • 1 tablespoon psyllium husk
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Preparation

  1. Soak walnuts for at least 4 hours. Then rinse and drain.
  2. Add all crust ingredients in a small processor and process until homogeneous batter forms. Press the crust batter into 6-inch (15 cm) or 6.3-inch (16 cm)  springform cake tin and bake at 355°F for 10 minutes. Let cool.
  3. While the crust is baking, peel purple sweet potato and cut into cubes. Next, steam for 7 minutes.
  4. In a blender or with immerse blender process all filling ingredients (except psyllium husk) until smooth. Now, blend in psyllium husk.
  5. Pour the filling onto crust and bake in 350°F oven for 50 minutes until the cake’s surface starts to crack.
  6. Let the cake cool. It’d be ideal to let it sit in refridgerator for a couple of hours after it has cooled down.
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Nutritional Information

Per 1/8 of Cheesecake: Calories: 135 | Carbs: 8.41 g | Fat: 6.39 g | Protein: 6.39 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.