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Tofu Cheesecake With Purple Yams
[Vegan, Gluten-Free]

NL By: Nele Liivlaid

Author Bio

Nele is passionate about healthy eating and delicious food. However, she developed a more profound... Read More

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Tofu Cheesecake With Purple Yams [Vegan, Gluten-Free]

1 cake

Dairy Free

Vegan

If you've ever tried making a tofu cheesecake and failed miserably it's O.K. We've all been there. But we guarantee this recipe will give you the creamiest, richest cheesecake you've ever had and it's super easy. The recipe gets its structure and color from the purple yams and a bit... Read More

Ingredients You Need for Tofu Cheesecake With Purple Yams [Vegan, Gluten-Free]

For the Crust:

4 tablespoons plain peanut butter
1/2 cup gluten-free jumbo oats
3 tablespoons non-dairy milk
1/8 teaspoon Himalayan salt
2 teaspoons xylitol

For the Topping:

14 ounces soft silken tofu
1 cup steamed purple yam cubes
1/8 teaspoon Himalayan salt
1/8 teaspoon vanilla
1-ounce coconut, creamed
3 1/2 tablespoons xylitol
1 1/2 level teaspoons agar-agar powder
2/3 cup non-dairy milk

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How to Prepare Tofu Cheesecake With Purple Yams [Vegan, Gluten-Free]

Combine all crust ingredients in a food processor. Scrape sides whenever necessary. It’s ready when the mixture sticks together.
Press the crust mixture into 6 or 6 1/3-inch springform cake tin and bake at 350°F for 10 minutes. Let it cool.
In a blender or with immerse blender, process all filling ingredients (except agar-agar and plant-based milk) until they're smooth.
Mix agar-agar powder with cold milk and bring it to a boil. Stir continuously. Simmer and stir this for 2 minutes. Let it cool a bit.
Stir the mixture into the filling batter and make sure it is incorporated well. Make sure agar-agar won’t stick to the walls of your container or dish. Scrape and blend the mixture again, if necessary. You need to be quick, though, as it starts to firm up quickly.
Pour the filling onto the crust and shake it a bit.
Cool your tofu cheesecake in the refrigerator for 3 hours.
Decorate it as you like before serving it.

Notes

- Should you be allergic to peanuts, sub them with any other nut or seed butter or soaked walnuts/almonds/hazelnuts. - Purple yams can be hard to come by; you can use regular sweet potato and just a bit of wild blueberries (2 tbsps. is enough) for purple color. It works equally well. - Can’t find soft silken tofu? No worries – use plain soy yogurt instead.