Ready for a light cheesecake completely without milk, eggs, base or gluten? But with many nutritional values, proteins and a great combination of creamy vanilla and unbelievable freshness?
Since you can already find two cheesecake recipes (simple cheesecake, protein cheesecake) on my blog, I thought there must be a third recipe. Of course, this one is a bit different again and this time even EXTREMELY easy to prepare. I love the raspberries, because they add a little more freshness and a noticeable touch of summer 🙂 The cool thing about this cheesecake is that it is extremely quick to prepare and you don’t even have to make a base. That means you only have to turn on the blender once, stir in the raspberries and it’s ready to bake. I’m sure any bake refusal can do that.
The filling and therefore the only thing that comes with this pie. In the vegetable world, raw, soaked or baked cashews are particularly popular. That’s why I didn’t want to do this. It’s usually too much of a creamy thing for me. I prefer to go for quantity instead of class 🙂 That’s why I used soy and coconut for a light creaminess. But it also works without.
Here is what you need:
- Tofu as a base
- plant based yoghurt or plant based “quark” as a base
- A sweetener for the sweetness
- Vanilla powder or starch flour like “Mondamin” to bind
- psyllium husk to bind
- optional 1 fat source for more creaminess
- Lemon for freshness
- Berries as an upgrade
- Serves: 43
- Serving size: 4
- Calories: 159,3
- Fat: 5,3
- Saturated fat: 1,6
- Carbohydrates: 18,6
- Sugar: 3,1
- Fiber: 2,3
- Protein: 8,5
- small baking tin Ø16 cm
- 200 g soy yoghurt
- 200 g tofu (natural)
- 1 sachet vanilla powder or 1 teaspoon guar gum + vanilla powder
- 1 teaspoon psyllium
- 40 g coconut (or other light nutmeg)
- 80 g xylitol
- 170 g frozen raspberries
- Some peel of 1 organic lemon
- Preheat oven to 180°.
- Place all ingredients except the raspberries in a blender and blend until creamy.
- Grease a round baking dish and, depending on the shape, dust with flour or semolina. Knock out the excess flour from the form
- Pour the mixture into the mould and stir in the raspberries. Smooth the mixture.
- Bake the cheesecake for about 35 minutes or until it turns slightly golden.
- After baking let it cool down completely.
- Serve decorated with berries if desired.